Tropical Quick Bread
This rich bread is full of coconut, pineapple, bananas and nuts.

Yield: 1 - 9 x 5 inch loaves

1 1/2 cups all-purpose flour
• 1 cup quick cooking oats
• 1/2 cup granulated sugar
1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup flaked coconut

• 1/2 cup chopped nuts (walnuts, pecan or almonds)
• 1 cup mashed ripe banana (about 3 medium bananas)
• 1 - 8 oz. can crushed pineapple, undrained
• 1/4 cup vegetable oil
• 2 eggs

Preheat oven to 350 degrees F. Grease a 9 x 5 x 3 loaf pan.

In a large bowl, stir together flour, oats, sugar, baking powder, soda, cinnamon, salt, coconut and nuts.

In a medium bowl, mix bananas, pineapple, oil and eggs. Add all at once to oat mixture. Stir just until liquid is absorbed and mixture is thoroughly moistened (do not overmix). Pour into greased 9 x 5 loaf pan. Bake in a 350 degree F. oven for 50 to 55 minutes. Cool in pan for 5 minutes. Loosen edges with a knife and turn out onto cooling rack. Cool completely. Glaze, if desired or leave plain.

Glaze: In a small bowl, mix together 1/2 cup powdered sugar, 1 tablespoon softened butter or margarine, 1/2 teaspoon coconut or vanilla extract and 1 to 2 teaspoons milk. Drizzle over Tropical Quick Bread.