feasting with friends

Dreaming of Beaches… Tropical Quick Bread

tropical quick bread Ugh… winter…
I’ve had enough.
I’ve had enough cold. I’ve had enough wind. I’ve had enough snow. I’ve had enough bundling up.

tropical quick breadBeaches… ahhhh. Yes, please!
White sand… aqua-marine water… palm trees… cotton sundresses. Sounds like the perfect scenario to me!

tropical quick breadWho’s with me? Any one else care to trade in the Uggs for sandals?

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…

tropical quick breadHowever, 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 breadA bread with tropical fruit. Banana. Mango. Pineapple. A bread with macadamia nuts. Delicious. Have it straight out the oven and it will warm you up just like the sun rays.

tropical quick bread

Tropical Quick Bread

  • Servings: 2 8-inch loaves or 16 mini-loaves
  • Time: 50-75 minutes depending on loaf size
  • Difficulty: easy
  • Print

Ingredients:
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

Directions:

  • 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.

 

40 comments

  1. Love this post and your bread looks absolutely yummy, Nancy 🙂 I can smell the flavors through my screen..Have a wonderful weekend. I send you a lot of suns, sea and palm trees. Honestly I’m dreaming about rain and cold weather 😀

    • Thank you, Linda… I am quite jealous of the climate you’re experiencing this time of year. 😉 Though I may complain of the cold, I truly do enjoy our four seasons!

  2. Pingback: Happy Valentines Peanut Butter Yummies | Eclectic odds n sods

  3. Liz

    mmmmmm…I will gladly trade winter for this loaf. Last year I broke up with winter by making a pina colada Bundt cake, so we clearly are on the same page. Looks fantastic!

  4. Oh how beautiful Nancy, I’m so glad the bread transported you to a virtual beach spot :). I love all the flavors going on, it is definitely one I will be bookmarking and trying. I can only imagine the aroma wafting in your kitchen when this bread was baking. I’m sorry you guys are going through such a tough winter; here in DE, it has been cold, but hardly any snow at all. Hubby and I were in Florida (Sarasota) these past few days visiting some Canadian snowbird relatives who have rented a home there for 3 months. It was just gorgeous, palm trees, bougainvillea, all kinds of tropical birds and plants, it was a wonderful break. Now we’re heading over to Canada to be with ma in law as she has just been moved to Hospice. 😦 I’ll be dreaming of your bread when we’re in the cold and snow there 🙂

    • Thank you, Loretta. I’m happy to hear you were able to escape the cold and enjoy some fun and sun in Florida for a bit. I bet the trip helped to recharge your inner batteries. 🙂 I’m sorry to hear your ma in law has been moved to hospice care, I do hope she is resting comfortably. Wishing you safe travels to Canada.

      • Thanks Nancy, that’s so sweet of you. She’s had a wonderful life, and at 94, she feels ready. It’s always sad though, the end of an era, and I’ll miss her terribly.

  5. I’ve had enough of winter, too, Nancy! 🙂 This bread sounds so good and moist with the pineapple and mango–I’ll have to treat myself to this as I wait for the warm weather to come!

  6. I love your bread – I don’t think I have ever had bread with 3 kinds of good fruit in it and topped off with macadamia nuts 🙂 Always banana but never mango or pineapple. I bet it is delicious! Yes, I am tired of this weather and the coldest days are coming. A sister keeps trying to get me to move to Florida and this time of the year I wonder why I am still in Michigan. My brother lives on the Big Island, so something is wrong here don’t you think?

    • Thank you. Something is definitely wrong, Judi! Even if you don’t move, maybe a couple week getaway in each location is in order. Just imagine how revived and energized you would feel…there’s nothing like a little vitamin D to boost your wellbeing! In the meantime, you’re welcome to join me in eating bread… I’ll take a getaway any way I can one.

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