Pineapple Banana Bread

This Pineapple Banana Bread is an unexpected treat ~ ripe bananas, crushed pineapple, and shredded coconut make for a dreamy cake, and don’t forget that sweet/tangy pineapple glaze!

My loaf pan gets more of a workout in my kitchen than just about any other pan.  When I crave a little something sweet, it’s usually some type of CRUMB CAKE, or POUND CAKE.  And I actually prefer my sweet treats in the morning with my coffee, rather than later in the day.  Sometimes they revolve around  PUMPKIN,  CITRUS, or CHOCOLATE.  But, like today, BANANA often stars in my sweet breakfast recipes ~ this Pineapple Banana Bread is the latest.  I should have thrown coconut into that title, too, since there’s an equal portion of that in there.  And a little almond extract and a palmful of poppy seeds just to make things interesting.

This cake/bread is everything I crave…it’s moist, with a loose, raggedly crumb, and lots of flavor (and substance) from the banana and pineapple.  The glaze is made from the leftover pineapple juice and confectioner’s sugar and just tips it over into the sweets category; but for me it’s strictly a breakfast and coffee break luxury.

Bananas and canned pineapple make this a year round treat.  I always seem to have half a bag of coconut in my cupboard, and you could even add some chopped pecans, if you like, but isn’t it true, there is nothing more intoxicating on a snowy day than realizing you have everything you need right in your kitchen to make something sweet and warm from the oven like this.

I confess I’m a glaze-a-holic.  At this point I feel like a quick bread is naked without one.  I had leftover juice from draining the crushed pineapple, so it was a natural leap to make the glaze.  But I did consider leaving it plain and eating it with a nice smear of whipped cream cheese.  You make the call, either way will be good.

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