Pineapple-Banana Coffee Cake

Name: Pineapple-Banana Coffee Cake
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 9
Cuisine: Global
Ingredients: 1 package Betty banana quick bread mix; 1 Tbsp butter or margarine, melted; 227 grams can crushed pineapple, drained, liquid reserved; 59 milliliters flaked or shredded coconut; 2 Tbsps flaked or shredded coconut; 2 eggs; 59 milliliters Remaining drained crushed pineapple; 1 Tbsp liquid reserved from crushed pineapple; 237 milliliters powdered sugar; 3 Tbsps vegetable oil; 177 milliliters water

Pineapple-Banana Coffee Cake

Need a gluten free and vegetarian morn meal? Pineapple-Banana Coffee Cake could be a tremendous recipe to try. One serving contains 148 calories, 2g of protein, and 8g of fat. This recipe serves 9. A mixture of betty banana bread mix, remaining pineapple, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 55 minutes.

Instructions

Heat oven to 350F. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut.

Ingredients you will need

Quickbread Mix