Brazilian Pineapple-Banana Coffee Bread Recipe: Tastes of coffee, pineapple, and banana give this cake-bread a boost of the tropics. Enjoy!
This banana bread has but make it a little more special than regular banana bread. The original recipe included 1/2 cup of melted butter and all white flour, so to lighten it up a bit I increased the amount of banana and used 1/4 cup of olive oil instead of the butter, and replaced half the flour with whole wheat. I also used dark brown sugar instead of regular sugar, and added cinnamon and instant espresso to boost the flavour. The result is a moist banana bread with a fun flavour twist that goes perfectly with your morning coffee!
- 3 large ripe bananas, mashed (about 1-1/4 cup)
- 1/2 cup brewed strong coffee
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tsp ground cinnamon powder
- 1/2 tsp cloves powder
- 1/4 teaspoon nutmeg
- 1 tablespoon instant espresso
- 1/4 cup extra-virgin olive oil
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1-1/2 teaspoons pure vanilla extract
- 1/2 cup + 2 tablespoons very firm Candied Pineapple Chunks, divided
- 1/4 cup chopped banana chips (optional)
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with non-stick spray.
- Mix banana and candied pineapple chunks in a small bowl.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and instant espresso.
- In a large bowl, whisk together the olive oil and brown sugar. Add eggs one at a time, mixing well after each addition. Add the vanilla extract and the banana-coffee mixture and stir until combined.
- Slowly add the dry ingredients to the wet ingredients, stirring with a wooden spoon or a spatula until just incorporated. Fold in 1/2 cup toffee bits.
- Pour mixture into prepared loaf pan and bake for 25 minutes. Remove from oven, sprinkle the top of the loaf with the remaining pineapple chunks and banana chips, then return to oven for an additional 25 to 30 minutes, until a toothpick inserted in the middle comes out clean. Let stand in pan 10 minutes before transferring to a wire rack to cool completely, then slice.
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