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Easy Homemade Pineapple-Banana Coffeecake
Coffeecake Recipes from AlansKitchen.com Makes 9 servings

Prep Time: 15 min.
Baking Time: 1 hr. 28 min

Ingredients

  • Coffee Cake
    • 1 package Betty Crocker® banana quick bread mix
    • 3/4 cup water
    • 3 Tablespoons vegetable oil
    • 2 eggs
    • 1 can (8 oz) crushed pineapple, drained, liquid reserved
    • 1/4 cup flaked or shredded coconut
  • Pineapple Glaze
    • 1 cup powdered sugar
    • Remaining drained crushed pineapple (1/4 cup)
    • 1 Tablespoon liquid reserved from crushed pineapple
    • 1 Tablespoon butter or margarine, melted
  • Garnish, if desired
    • 2 Tablespoons flaked or shredded coconut

Directions

Heat oven to 350ºF. Grease bottom only of 8- or 9-inch square pan.

  1. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy).
  2. Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
  3. Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean.
  4. Cool completely, about 1 hour.
  5. In small bowl, mix all glaze ingredients until smooth and spreadable.
  6. Spread glaze over coffee cake.
  7. Sprinkle with 2 tablespoons coconut.
High Altitude (3500-6500 ft):
Heat oven to 375ºF. Stir 3 Tablespoons all-purpose flour into dry quick bread mix.  Increase water to 1 cup. 
Bake 8-inch pan 43 to 48 minutes, 9-inch pan 30 to 35 minutes.

Alan's Kitchen Tip:
Drain the pineapple well before adding it to the batter; the juice is excellent in the glaze.


 

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