Left over bananas?  Want something a little different, try this, so delicious with coffee and homemade whipped cream!

1 C walnuts or pecans, coarsely chopped

1   3/4 C all-pourpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

2 large eggs, lightly beaten

1/2 C (1 stick) unsalted butter, melted and cooled

4 ripe large bananas mashed well (I use a potato ricer)

1 tsp. pure vanilla

1/4 C shredded coconut

1/4 C candied tropical pineapple, diced

Preheat oven to 350 degrees, spray 9 x 5 x 3 inch loaf pan with flour/spray.  Set aside.  In large bowl combine flour, sugar, baking powder, baking soda, salt, cinnamon, nuts, coconut, and pineapple.  Set aside.

In medium bowl combine the mashed bananas, eggs, melted butter, and vanilla.  With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined.  The batter should be thick and chunky.  Do not over mix.  Scrape batter into prepared pan.  Bake approximately 55 to 60 minutes.  Place on wire rack to cool.  Remove bread from pan, dust with powder sugar.  Serve warm or at room temperature.  Top with homemade (or store bought) whip cream.


1 C heavy cream

1/4 C sugar

1 tsp. vanilla

4 oz. cream cheese, room temp.

Whip cream until almost stiff.  Add sugar, vanilla, and cream cheese; beat until cream holds peaks.  Spread on top of bread, or pipe out of a pastry bag.