We usually eat banana bread for breakfast, but this Pineapple Colada Bread is definitely more of a dessert.
3 Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon salt
1-1/4 Cups vegetable oil
Egg replacer, equivalent to three eggs
1-1/2 Cups sugar
1 Teaspoon pineapple extract
1 Teaspoon rum extract
2 Cups drained, crushed pineapple
1 Cup shredded, sweetened coconut
How to Prepare
Pre-heat the oven to 350 degrees F. Oil and flour two loaf pans, and set aside. Combine the flour, baking soda and salt, and set aside.
Combine the oil, egg replacer, sugar, and extract in a large bowl with an electric mixer. Mix well. Gradually, all the ingredients, to the creamed mixture, stirring until all the ingredients and moistened. Stir in the pineapple and coconut. Spoon the mixture into the loaf pans.
Bake for 55 minutes or until a wooden toothpick inserted in the center comes out clean (check after 45 minutes). Cool in the pans for 10 minutes. Remove to a wire rack, and cool completely.
To reduce the fat, you can substitute 1/4 cup applesauce for 1/4 cup of the vegetable oil.
20 to 24 slices