How I wish I could fly off to a tropical destination… I’m not picky… Hawaii would be nice. As would Puerto Rico or Mexico. All I request is a patch of sand with views of the water. Perhaps a lounge chair shaded by a palm tree… and a delicious, boozy frozen concoction in my hand. Mmmm…
However, no suitcase is packed by the door. There is no plane ticket tucked into my purse. No camera slung on my shoulder…WAIT…there is a camera! There may not be a beach through the lens, but there is a bread that makes me THINK of a beach!
Tropical Quick Bread
2 large eggs
1/2 cup coconut oil (liquid-state), OR canola/vegetable oil can be used
1/3 cup plain Greek yogurt
3/4 cup light brown sugar, packed
1 Tablespoon vanilla extract
2 cups mashed ripe bananas (about 4 large)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
8 ounce can crushed pineapple, drained well
1½ cups macadamia nuts, chopped
1½ cups diced fresh mango
1 Tablespoon flour, for tossing mango
- Preheat oven to 350F. Spray loaf pans with floured cooking spray, or grease and flour the pans; set aside.
- In a large mixing bowl, combine the eggs, coconut oil, Greek yogurt, brown sugar, vanilla. Mix on low to medium speed just until combined.
- Add the bananas; mix well to incorporate.
- Stir in the 2 cups flour, baking powder, baking soda and cinnamon; mix until combined, scraping down sides of bowl as needed.
- In a small bowl, toss the diced mango with 1 Tablespoon of flour until combined.
- By hand, stir in the well drained crushed pineapple, the flour coated mango and the chopped nuts. (optional: reserve about 3 Tablespoons of the nuts to top the loaves before baking)
- Spoon batter into prepared pans. (Top with chopped nuts and a sprinkle of cinnamon, if desired.)
- Bake large loaves for about 45 minutes OR mini-loaves for about 20 minutes. The tops should be slightly domed and golden brown (test doneness with a toothpick in the centers).
- Allow bread to cool in the pans on a wire rack for about 10 minutes. Remove from pans to serve or continue cooling on racks. Cool completely before storing in an air-tight container.
Recipe adapted from Averie Cooks.