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This versatile bread can be enjoyed as a breakfast treat or simple dessert. My mother gave me the recipe. It was one of her church potluck favorites. It freezes well, too.
Nutritional Facts 1 serving (1 slice) equals 216 calories, 10 g fat (1 g saturated fat), 21 mg cholesterol, 193 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pineapple Banana Bread in Reminisce Extra April 2003, p52
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Reviewed on Aug. 31, 2011 by jms_surprise@cox.net
I doubled this recipe and it was moist and delicious! Made for the gang at work and it was a huge success. Planning on making smaller loaves and wrapping them with a bow and give them out for Xmas.
Reviewed on May. 23, 2011 by Sissy15
As Rachel Ray would say, it's "Yum-o!" Plus, it's so easy.
Reviewed on Mar. 18, 2011 by Marie Mikula
I would definitely make again. It was so moistand really delicious. I omitted the nuts but I'm sure it would be great with the nuts.
I would definitely make again. It was so moist
and really delicious. I omitted the nuts but I'm sure it would be great with the nuts.
Reviewed on Feb. 07, 2011 by troykelly
The best banana bread that I've tried so far! I didn't have any loaf pans so I used an 8"x8" baking dish and it came out perfect! It was moist, not too sweet and very delicious. Thanks so much for sharing! Will make more later! :)
Reviewed on Jan. 29, 2011 by Dioptase
This is a great recipe. I bake in mini loaf pans and sometimes add Coconut to the batter and on top. Toasted coconut on pineapple banana? Doesn't get any better than that.
Reviewed on May. 26, 2010 by jdh0731
I never tried this, it disappears before I want to try it.
Reviewed on Apr. 19, 2010 by ashjudy
Have made this recipe several times. I always double it and use two large loaf pans. It is a big hit with friends and co-workers.
Reviewed on Jan. 04, 2010 by kfean
This recipe is moist and delicious. Using the smaller pans works well, smaller peices and no waste. I have made this recipe several times and I always double it but still use the smaller pans.
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