Preheat oven to 350°. In large bowl, cream butter or margarine and sugar until light and fluffy. Add eggs and beat well. Stir in bananas. Sift dry ingredients and add to creamed mixture; mix well. Fold in pineapple and coconut.
Pour into 2 well-greased and floured 9 inch loaf pans. Bake 60 - 70 minutes or until breads test done. Remove from pans and cool.
Note: This recipe can also be made in 6 mini-loaf pans. Reduce baking time to 30 - 45 minutes. Bake until bread tests done.
Ingredients
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1 cup butter or margarine
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2 cups sugar
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4 eggs
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1 cup mashed ripe banana
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4 cups flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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3/4 teaspoon salt
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1 can crushed pineapple, undrained (15 ounce can)
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1 cup shredded coconut
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