Ingredients
- 4 bananas
- 4 eggs
- 450 gr brown sugar (light)
- 375 gr all purpose flour
- 240 ml swiss-style pineapple yogurt
- 130 gr pineapple (crushed)
- 110 gr butter
- 120 ml vegetable oil
- 40 gr coconut (shredded)
- 9 gr baking soda
- 4 gr vanilla extract
- 1 gr coconut extract
- 1 gr salt
Recipe by: The Great American Bake Sale Preheat oven to 350 degrees; grease two 9 x 5 x 8 cm loaf pans. Cream the butter and sugar until light and fluffy. Beat in the bananas until mashed and smooth. Beat in the eggs one at at time. Blend in the oil. Mix in the yogurt, pineapple, vanilla extract, coconut, extract, flour, baking soda and salt. Divide the batter between the prepared pans. Sprinkle the coconut evenly over the tops of the loaves. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans. If using foil loaf pans, leave the bread in the pans. Penny Halsey (ATBN65B). ----
