So, I’m going to use up these browned bananas and overripe pineapple to make some Tropical Aloha Bread. The recipe is inspired from my recent trip to Hawaii where I navigated produce stands in Chinatown, Honolulu buying up as much tropical fresh fruit as I could. I was so happy to be able to find fresh Dragon Fruit (Pataya) in both the white and purple varieties! At home, Dragon Fruit or Pataya is easily accessible in the smoothie packets in stores near us. However, if you can’t find them you may substitute out pataya with another red colored fruit such as blended strawberries or raspberries as options.
This tropical fruit bread is not only moist and delicious, but beautiful as well! Make this for brunch or dessert and it’s sure to be a big hit. This recipe will make 2 loaves.
You Will Need:
- 3 cups all-purpose flour
- 1 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 eggs
- 3/4 cups canola oil
- 1 teaspoons vanilla extract
- 1/2 fresh pineapple pureed in a food processor
- Save the rest of the pineapple and cut into thin round slices about 1/2 inch thick
- 2 mashed ripe bananas
- 1/2 packet of Pataya smoothie for color
Directions
In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon.
In another bowl, whisk the eggs, oil and vanilla. Then dump in the pineapple and mashed bananas.
Add the pataya mixture and stir.
Stir into the dry ingredients just until moistened. It will look like the pink goo from the Tele Tubbies show!
Pour into two greased 8-in. x 4-in. loaf pans.
Take the thin sliced pineapple rounds and core them. I used a star shaped cookie cutter to remove mine.
Place the pineapple slices gently on top of your batter.
Bake at 350° for 50-55 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
