Spring for a Salad, Poem and a Tropical Bread

Grab a cup of coffee, read a poem or even write one of your own while enjoying a slice of Coconut Pineapple Banana Bread.  A very moist bread with loads of flavors that meld perfectly together for a midmorning snack or as a side with a luncheon salad. Cook's Notes: This will be my last baking recipe for a while.
LOL my husband has revoked my baking privileges. He cleaned the oven and declared I can't use the oven before we leave. Lucky I was able to get this recipe in time to share with you. Absolutely loved this quick bread so delicious with all my favorite flavors. A very straightforward recipe and goes quickly together. Recipe adapted from closetcooking.com I used melted coconut oil for more flavor.
Cooking Tip: Avoid overmixing batter and reserve the pineapple juice from the crushed pineapple for the icing sugar.Option: Add 1 teaspoon lemon zest to the icing!

1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon or 1 tablespoon Saigon cinnamon  1/2 cup melted coconut oil (or vegetable oil or butter) 1/2 cup sugar 1/2 cup maple syrup  3 large eggs 3 overripe bananas, mashed (1 cup) 1 cup crushed pineapple, well-drained 1 cup sweetened shredded coconut 1 cup powdered sugar (confectioners sugar) 1-2 tablespoons pineapple juice Directions: Preheat oven to 350 degrees. Toast lightly 1 cup of coconut.  Mix the flour, baking soda, cinnamon, toasted coconut, and salt. Set aside.  Mash bananas in a small cup and set them aside. Drain the crushed pineapple.  In a large bowl beat the eggs. Mix in the melted coconut oil, sugar, maple syrup,  banana, and pineapple just until incorporated into the eggs.  Mix the flour mixture into the wet mixture. Do not overmix.  Pour the batter into a greased 9×5 inch loaf pan and bake in a preheated 350 degrees oven until golden brown on top and a toothpick pushed into the center comes out clean, about 45-50 minutes. Let cool for 15 minutes and remove from the pan and cool on a wire rack. Mix the powdered sugar and pineapple juice, pour it over the cooled bread. Let the icing set before slicing and enjoy!, or serve bread slices with a green salad made with mandarin oranges, slices of cooked chilled chicken, sugared almonds, cucumbers, chow mein noodles for a crunch, and drizzled with a balsamic vinaigrette.