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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pineapple-Banana Coffee Cake Recipe

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This recipe for Pineapple-Banana Coffee Cake is from The Dix Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. Betty Crocker banana quick bread mix
3/4 c. water
3 tbsp. vegetable or canola oil
2 eggs
1 can (8 oz.) crushed pineapple, drained and liquid reserved
1/4 c. flaked or shredded coconut, if desired
Pineapple Glaze (below)
2 tbsp. flaked or shredded coconut, if desired

PINEAPPLE GLAZE:
1 cup powdered sugar
Remaining drained crushed pineapple (about 1/4 cup)
1 tbsp. liquid reserved from crushed pineapple.
1 tbsp. butter or margarine, melted.
Directions:
Directions:
Heat oven to 350ºF. Grease bottom only of square pan (8 or 9 in. pan) Stir quick bread mix, water, oil and eggs in medium bowl until well blended (batter may be slightly lumpy) Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
Bake 8 inch pan 35-40 minutes, 9 inch pan 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread with Pineapple Glaze. Sprinkle with 2 tbsp. coconut.

Stir all ingredients until smooth and spreadable.
Number Of Servings:
Number Of Servings:
9

 

 

 

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