Friday is finally here and we can all give a big high five for that! What is going on lately? Weekends are whizzing by lightning fast and the rest of the days just drag on and on. I actually find myself getting excited when it’s garbage day since the next sleep means it’s Friday.
I’ve got my wine chilling, pj’s ready and a few slices of this tropical banana bread on standby.
My family is road tripping this weekend and it’s my job to bring along the ever so important snacks. I feel I should disclose this road trip is actually just shy of an hour but the need for snacks remain. Nothing brings on quiet time quite like a portable DVD and food!
My freezer was becoming hoarder central with bananas so I grabbed a few, thawed them out and paired them with some dreamy cream of coconut and crushed pineapple. Totally tropical!
Like my other banana bread and double chocolate banana cake, I swapped out all the butter and oil for unsweetened apple sauce. I’ve never met a person that said “Boy I sure do miss the butter” It’s really not necessary when you’ve got moisture from all the other ingredients.
Bringing along a slice each will ensure my snack packer extraordinaire status remains intact.
- 4 ripe bananas mashed, about 2 cups loosely packed
- ⅔ cup sugar
- ½ cup unsweetened apple sauce
- 2 eggs
- ½ cup cream of coconut - the sweet stuff!
- ½ cup drained crushed pineapple
- 1 tsp vanilla
- ⅓ cup flaked coconut
- 2 cups flour
- 1 teaspoons salt
- 2 teaspoons baking powder
- Preheat the oven to 350 degrees and lightly coat a 9x5 loaf pan
- Mash the bananas and mix with the sugar until well combined. Stir in the apple sauce, eggs, cream of coconut, pineapple and vanilla and coconut.
- Add the flour, salt and baking powder.
- Pour the batter into the loaf pan and bake for 60 minutes or until a tooth pick comes out clean.
- Let the loaf cool for 10-15 minutes before turning it out onto a cooling rack.
Going to make this today
Happy Friday!
Hi Angie,
Your recipe looks delish & I want to try. Is cream of coconut the same as coconut cream? If no where do you find cream of coconut I’ve never heard of it?
I love there is no added fat in this recipe. Have you ever left the sugar out? I never put sugar in my homemade applesauce as I find it sweet enough without and whenever I make banana bread I half the sugar as the over ripe bananas are so sweet. I’m wondering if the applesauce & bananas in this recipe would make it sweet enough without the sugar or does adding the sugar have more to do with texture? I love to bake but know nothing of the science behind it.
Look forward to your response.
Thanks Angie.
Heather
North Vancouver, BC
Canada
Cream of coconut is sold over by the drink mixes, usually the pop isle. Since you’re in BC like me, it’s probably the same. A white squeeze bottle. Here’s a link to a photo I found online. http://i.walmartimages.com/i/p/00/03/06/84/82/0003068482769_500X500.jpg
I’m not sure about the sugar part. If it doesn’t gross you out too much, you could taste a small amount of the batter first then see how much it needs.
I really think you could leave out the sugar. I found the batter very sweet made as the recipe says. bread is in oven as I write. I put the batter into two smaller pans. Looking forward to tasting!! Thank you for sharing the recipe, Angie. 🙂
You’re probably right, especially if the bananas are super ripe!