Pineapplebananacoconut Bread Casss Recipes

COCONUT-PINEAPPLE BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Spray 9 x 5-inch loaf pan with cooking spray.
• Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
• Set aside.
• Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
• Add banana, vanilla and pineapple.
• Mix until blended.
• Add flour mixture and beat on low until just moist.
• Stir in walnuts and coconut.
• Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on wire rack.
• Remove from pan and cool completely.
• Store in airtight container.

PINEAPPLE BANANA BREAD

Steps:

• In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 65-70 minutes or until bread test done. Cool in pan 10 minutes; remove to a wire rack.

SAVOURY BREAD CASES

Steps:

• Cut the crusts from your bread, and the tips off the corners.
• Spread with margarine, very lightly.
• Press, butter side down, into a 12 hole muffin tin, or a tart pan.
• Bake at 180°C for about 15 minutes, until the breadcases are dry. (These can then be frozen for a few months).
• Melt your butter and oil over medium heat, using a medium sized fry pan.
• Add the diced bacon and diced onion and saute for about 5 minutes, then add the garlic and saute a minute longer.
• Using a metal strainer, strain the bacon and onion mixture.
• In a middle size heavy saucepan, measure in 2 tablespoons of the strained oil, and the bacon mixture. (if you need to add oil to make up the 2 tablespoons, that's fine).
• heat until sizzling, then stir in 2 tablespoons of the plain flour, stirring with a wooden spoon.
• When the flour is absorbed, add another tablespoon, stir until you cant see any flour, and then sprinkle the last spoonful, stirring until it is totally absorbed. (all flour is different, you only need enough to absorb all the flour, without white "bits").
• Keep stirring and add 1.5 cups of milk.
• Stir briskly until the mixture thickens, and there are no lumps.
• Add the last cup of milk.
• Allow to cook for about 2 minutes, stirring constantly.
• Take off the Heat and add the cheese and mustard, stirring until the cheese has melted. (the mustard brings out the flavour of the cheese, but if you don't like it, you can leave it out).
• refrigerate the mix till serving time.
• Put the bread cases onto a tray, and fill with the cheese mixture. You may like to sprinkle a little more cheese on top, either Cheddar or Parmesan.
• Bake at 180°C for about 15 minutes.
• Leave to cool slightly before serving.
• You can make a heap of variations to this recipe, like replace the bacon with a small tin of savoury tuna or salmon, or leave out the bacon and add chopped smoked salmon with the cheese.

BANANA-PINEAPPLE BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
• Mix flour, sugar, bananas, oil, applesauce, pineapple, eggs, cinnamon, baking soda, and salt together in a large bowl until blended. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

COCONUT-PINEAPPLE LOAF CAKE

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
• Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

PINEAPPLE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
• In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan.
• Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.

TROPICAL PINEAPPLE COCONUT BANANA BREAD RECIPE - (4.5/5)

Steps:

• Preheat oven to 350F. Grease a standard loaf pan. Toast the nuts in the oven for about 10 minutes. Cream butter, 2 of the mashed bananas and sugars in a large bowl. Mix in eggs. In a separate bowl, mix the remaining dry ingredients. Mash remaining bananas thoroughly in another bowl (3rd) and fold in pineapple, cream of coconut, and vanilla. Fold both banana mixtures from other two bowls slowly into dry ingredients - don't over mix! Fold in the nuts. Pour batter into the pan. Bake for about 55-60 minutes until a toothpick inserted into center of loaf comes out mostly clean, rotate pan a few times while baking (Cooking time may vary depending upon your oven... my oven is commercial grade and tends to cook faster than others... just keep an eye on it :-) Let the bread cool on a rack and turn out of the pan after about fifteen minutes. Let cool almost completely (approximately 45 minutes) before slicing. The bread will be very dense and moist.