Hawaiian Banana Bread with Dole Whip-ish Frosting

( Move over #stormchips )

There’s another storm coming. Snow, wind and icy conditions. We are nearing the end of February and most of us here in Ontario, Canada are weary of Winter. March is right there! It’s sitting an arm’s stretch away!

I saw a meme on social media that said it best:

“It’s like Winter is really mad and keeps storming out of the room and then coming back yelling ‘And another thing!’”

It is a tradition in my country (specifically out east), to consume potato chips during a storm. Snow, hurricane, ice or rain. Not so relevant in a tornado. No time to get organized and comfy under a blanket.

Chips are cheap and easy to eat should the power go out. Somehow we reconcile that they are nutritious as well. Plus, washed down with a cold beer, some Canada Dry, a Wiser’s Whiskey Soda or Tim Horton’s Coffee, they become a delicacy.

Move over #stormchips !!!

I’m baking a ‘Hawaiian Banana Bread’ for tomorrows impending snow. If you glance out our front bedroom that looks over Georgian Bay you can see clearly that the warning is warranted. The approaching clouds are deep navy blue.

Hawaiian Banana Bread with Dole Whip-ish Frosting

Ingredients

LOAF:
1/2 cup butter softened
1 cup of sugar
2 large eggs
1 very ripe banana, mashed
8 ounces crushed pineapple (do not drain)
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup shredded coconut

FROSTING:

Think #dolewhip

1/2 c softened butter

1/4 c crushed pineapple

tsp. vanilla

3 cups icing sugar

tbsp. milk or cream if needed

Make it somewhat ‘drippy’

How To Make Hawaiian Banana Bread

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar together with a mixer until light and fluffy. Add eggs, one at a time, and beat to incorporate.

Stir in mashed banana and pineapple.
In a separate, medium-sized bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients.

Stir in coconut flakes/shreds.

Pour mixture into a greased loaf pan (9 x5).

Bake for 60 minutes or until a toothpick inserted comes out clean. (I bake mine for 70 minutes)

Cool well. Drop spoonfuls on top of loaf and let it drip down sides.

Top with coconut.