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Caribbean Coconut Quick Bread

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“I made this for supper one day, but the leftovers have been eaten for breakfast, tea-time and a midnight snack! Satisfies a sweets craving without endangering a diet.”
READY IN:
1hr
SERVES:
16
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Mix flour, coconut, sugar (if you're using), baking powder, baking soda and salt.
  3. Mash in the pineapple juice, banana and egg.
  4. Pour into a floured pan (8" square works well) and bake for 45-50 minutes.
  5. Let cool and wrap tightly to store in the fridge. Or don't, and eat it straight from the pan, like I end up doing!

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