Rotten bananas...toss or salvage? I choose salvage...

I had 9 almost completely rotten bananas. We did have to toss one very rotten banana due to some organism taking up space on the exterior peel. I was tempted to design an at home science experiment, but my daughter was too grossed out. C'est la vie.

In thinking about what to bake with said 9 nearly rotten bananas, I thought something tropical might be good given that the majority of my friends and I had to cancel our spring break plans. Perhaps a fleeting moment of being transported via tastebuds to some place tropical might make us feel better. I think it worked. I have one friend who's dairy free, so thought i'd finally research recipes that are DF.  Alas, Wholesome Dish came to the rescue! https://www.thewholesomedish.com/tropical-banana-bread/ 

Their recipe for Tropical Banana Bread was the perfect fit. We made 3 loaves of Tropical banana bread - one with regular flour, the other 2 with King Arthur's GF flour. If hadn't told you that they were different from one another, I'm not sure you would have been able to tell! The only 'slight' distinction was that the GF loaf was a tad bit lighter in comparison (i.e. not as dense). But again, no one else seemed to notice!


Ingredients

2 cups all-purpose flour or GF flour
1 cup flaked coconut
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 medium overripe bananas about 1 cup mashed
1 (8 oz.) can crushed pineapple
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup coconut oil melted and slightly cooled


Instructions

Preheat the oven to 350°F. Spray a 9 x 5 inch loaf pan with cooking spray.
In a medium bowl, whisk together the flour, coconut, baking powder, baking soda, and salt.
Add the bananas to a large bowl. Use the back of a fork or a potato masher to mash the bananas. Add the pineapple (with juice), sugar, eggs, and vanilla. Whisk until well combined. Add the coconut oil to the bananas. Whisk until well combined.
Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix. Pour the batter into the prepared baking pan.
Bake for 1 hour. When a toothpick is inserted into the center of the bread, it should come out moist but with no raw batter on it.
Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and place on a cooling rack to cool completely before slicing. Store covered in the refrigerator.