Hawaiian Banana Bread with Pineapple and Coconut

This is a light and fluffy banana bread, flavored with a hint of pineapple and a sprinkling of coconut. Hawaiian muffins^[1] have been a family favorite for a number of years and I'm excited to finally have a gluten free version that tastes every bit as delicious as the original. These muffins disappeared in less than a day and my kids have already asked me to make them again.

Hawaiian Banana Bread with Pineapple and Coconut ~ Gluten Free or Not
Yield: 15 muffins, 5 mini loaf pans or 1 full size loaf pan
(printable recipe)^[2]

1 cup brown rice flour *
1/2 cup tapioca starch *
1/4 cup potato starch *
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons cinnamon
6 tablespoons butter, melted
2 teaspoons vanilla extract
1/3 cup sugar
1/3 cup light brown sugar
1 egg
3 medium size very ripe bananas
1/2 cup crushed pineapple, drained
3/4 cup shredded coconut, plus more for topping
* if you are not in need of a gluten free recipe, simply substitute 1 1/2 cups AP flour for the items marked with an *

Preheat the oven to 350 degrees. Grease muffin tins or loaf pans. Combine the flours, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add the melted butter and mix well. Smash the bananas, then add to the batter, along with the pineapple and coconut. Stir until combined.

References

1. ^{^} Hawaiian muffins (barefeetinthekitchen.blogspot.com)
2. ^{^} (printable recipe) (barefeetinthekitchen-recipes.blogspot.com)

Source : http://www.barefeetinthekitchen.com/2013/07/hawaiian-banana-bread-with-pineapple-recipe.html

Dont Forget to Watch Easy chocolate cake recipe from scratch