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Tropical Island Bread

Our Freezer Cook of the Month is Cooks’ Corner member Laurie S. I tested her recipe for Tropical Island Bread during my last cooking session. It is great! My husband loved the recipe. It is a nice break from traditional Banana Bread.

Tropical Island Bread

Recipes

1

2

3

4

5

6

Servings

16

32

48

64

80

96

Makes: mini loaves

4

8

12

16

20

24

Ingredients
Eggs

3

6

9

12

15

18

Oil

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Sugar

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Vanilla

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.

Mashed banana

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Shredded coconut

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Canned crushed pinepapple

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Salt

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Cinnamon

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.

Chopped nuts (optional)

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Baking soda

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.

Baking powder

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Flour

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.

Assembly Directions:
Preheat over to 350 degrees. In a large bowl or in a mixer bowl beat eggs, oil, sugar and vanilla until combined. Stir in bananas, coconut and pineapple. In a separate bowl, mix salt, cinnamon, nuts, baking soda, baking powder and flour. Add the dry ingredients to the wet ingredients and mix until combined. Grease four small bread pans for each recipe. Divide dough evenly among the pans. Bake for 40 minutes or until a toothpick inserted in the center a loaf comes out clean. Remove bread from pan and allow to cool.

Freezing Directions:
Place each loaf in a quart size freezer bag. Seal, label and freeze.

Serving Directions:
Thaw and enjoy!

Nutritional Info:
Per Serving: 428 Calories; 21g Fat (43.7% calories from fat); 5g Protein; 56g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 330mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 4 Fat; 1-1/2 Other Carbohydrates.