Toasted Coconut Banana Bread


Toasted Coconut Banana Bread
Who doesn’t love the smell of fresh baked banana bread? Coming home from school on a rainy day and having a thick slice with butter, so good! I decided to add a some toasted coconut for fun, and a little crunch. Hope you like it!
~Amy

Toasted Coconut Banana Bread

1/2 cup butter
3/4 cup sugar
2 eggs
1 2/3 cups banana purée
1/3 cup crushed pineapple
1/2 tsp Tahitian or regular vanilla
3 cups flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp coarse salt

1 1/3 cups toasted coconut

Preheat oven to 350 degrees
Spray 2 8x4x2 loaf pans with cooking spray

With an electric mixer, beat butter and sugar together until light and fluffy.
Mix in eggs, banana, and pineapple
Add dry ingredients and stir until just mixed. Gently stir in 1 cup of the toasted coconut. Pour into prepared pans and top with additional coconut.
Bake for 50 minutes, covering with foil as necessary.
Cool in pan on cooling rack for 10 minutes, then remove from pan.

Makes 2 loaves

Recipe by Amy Richardson

Tahitian French Toast with Brown Sugar Grilled Pineapple and Pineapple Caramel Cream Syrup


Tahitian French Toast with Brown Sugar Grilled Pineapple and Pineapple Caramel Cream Syrup

Lately, I have been taken with the flavors of pineapple and toasted coconut, so to kick things off, I came up with this Tahitian infused breakfast favorite! Create your own island getaway!!!
Aloha!
~Amy

Tahitian French Toast with Brown Sugar Grilled Pineapple and Pineapple Caramel Cream Syrup

French Toast:

3 eggs
1/2 cup milk
1 tsp Tahitian vanilla
1 1/2 cup crushed frosted flakes
1/2 cup toasted coconut
1/4 cup finely chopped macadamia nuts
6-8 slices bread
Butter

In a medium sized bowl, whisk together eggs, milk, and vanilla. Pour mixture into a shallow pan.
In a separate bowl place macadamia nuts, lightly salt, and toss to coat. Add crushed flakes and coconut. Pour mixture into a shallow pan.
Heat griddle to medium high heat, butter grill.
Dip bread in to egg mixture , coating evenly on both sides.
Place bread into cornflake mixture, coating evenly on both sides.
Place bread on griddle and cook on both sides until lightly browned.
Repeat until all ingredients are used. Keep warm in oven until ready to serve.

Brown Sugar Grilled Pineapple:

Fresh Pineapple, thinly sliced
3 tbsp brown sugar
1 1/2 tbsp butter, melted

In a small bowl, stir together butter and brown sugar until smooth. Set aside.
Heat grill over medium heat, lightly butter grill, cook until golden brown. Add about a teaspoon of the brown sugar mixture to the pineapple and toss to coat evenly.

Pineapple Caramel Cream Syrup:

1/2 cup brown sugar
1/2 cup sugar
1/2 cup pineapple juice
1/2 cup maple syrup
1/2 cup heavy cream
1/2 tsp Tahitian vanilla

In a saucepan, over medium heat pineapple juice, brown and white sugar, until sugar is dissolved. Whisk in maple syrup and cream, remove from heat and stir in vanilla. Mixture will thicken as it cools.

Makes 2 1/2 cups

To assemble:
Place French Toast on individual plates, dust lightly with powdered sugar, top with a spoonful of sweetened whipped cream, Brown Sugar Grilled Pineapple, and Pineapple Caramel Cream Syrup.

Makes 4-6 servings

Recipes by Amy Richardson