Servings: 8
Weight Watcher Smart Points: 10
Preparation Time: 5 Minutes
Cooking Time: 50 Minutes
Ready In: 55 Minutes
Ingredients
Instructions
- Move oven rack to position where pans will be in the center of the oven
- Preheat oven to 350 degrees
- Lightly butter & flour (spray or line with parchment) the bottom of 1 loaf pan, set aside.In the bowl of a stand mixer, cream coconut oil and sugar until light and fluffy, about 2 minutes
- Add egg, beating until incorporated.Mash bananas on a plate using a fork
- With mixing speed on low, add bananas and vanilla, beat until smooth.In a small mixing bowl whisk together flour, baking soda and salt
- With mixing speed on low, alternate dry ingredients and the coconut milk/lemon mixture (this will help prevent the batter from clumping up)
- Mix until just combined
- Remove from stand and gently fold in the coconut and pineapple.Place in oven and bake for approximately 50-60 minutes, or until a cake tester inserted into the center comes out clean, and the top is golden brown in color (if the top is getting too dark, place a sheet of foil over the loaf and continue baking until the bread is fully baked)
- Remove from oven and let cool for 30 minutes, then loosen the sides of the loaf and remove from pan onto wire rack
- Let cool completely (about 30 additional minutes) before storing.
