Hawaiian Pineapple-Coconut Banana Bread

Makes one loaf (16 slices)



Cooking spray

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (2-3 bananas)

1/4 cup plain low-fat yogurt

3 tablespoons dark rum or orange juice

1/2 teaspoon vanilla extract

1/2 can (10 oz.) pineapple chunks

1/2 cup and 1 tablespoon flaked sweetened coconut, divided



Preheat oven to 350°. Coat a 9 x 5-inch loaf pan with cooking spray.


Combine the flour, baking soda and salt in a medium bowl. With a mixer, cream sugar and butter in a large bowl until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add banana, yogurt, rum or juice, and vanilla. Add flour mixture; beat at low speed just until moist. Stir in pineapple chunks and 1/2 cup coconut. Pour batter into loaf pan and sprinkle with 1 tablespoon coconut.


Bake for 1 hour, or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely.