When the bunch of bananas you bought for breakfast and healthy snacking have passed their natural prime, fear not! It just means the bananas are now perfect for use in delicious baked goods like breads, muffins, and cakes. I took things a step further by digging out my vintage mini-Bundt cake pan, and the results, as you can see, were quite lovely.
I was the kind of kid that ordered bubble gum ice cream and actually ate the Peeps in my Easter Basket. I complained loud and long whenever my mother put nuts in her brownies and cookies (which earned me the classic mom line, “Someday when you make your own brownies and cookies you can put whatever you want in them!”) and you couldn’t get me near a raisin if there was a chocolate chip nearby.
As an adult, I am delighted to say I now crave the “grown-up” flavors of bittersweet chocolate, dried fruit, nuts, and toasted coconut. I appreciate the natural taste and texture each of them brings, and I give them their due credit.
I didn’t find this Coconut Pineapple Loaf Cake recipe – it found me. It knew I needed something with summery flavors. It knew that I am ready to lose my mind with all of all of the snow we keep getting. I don’t know what’s worse…how negatively it affects my bus commute (a 20 minute ride taking an hour and a half is just plain maddening) or how dirty and dingy it makes everything look in the city. Depressing…
But it’s nothing a slice of this heavenly cake can’t help. I have found that I quite enjoy a loaf cake. They are frosting-less (yes!), portable, and a no-brainer to slice.