Moist Pineapple Banana Bread
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
YIELD: 2 loaves (16 pieces each).
Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. —Mary Watkins, Chaska, Minnesota
Ingredients
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3 cups all-purpose flour
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2 cups sugar
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1 teaspoon salt
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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3 large eggs, room temperature
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1-1/4 cups canola oil
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2 teaspoons vanilla extract
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1 can (8 ounces) crushed pineapple, drained
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2 cups mashed ripe bananas (4 to 5 medium)
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Chopped walnuts, optional
Directions
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1.
Preheat oven to 350°. In a large bowl, combine flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk eggs, oil and vanilla; add pineapple and bananas. Stir into dry ingredients just until moistened. If desired, stir in walnuts. Pour into 2 greased 9x5-in. loaf pans.
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2.
Bake until a toothpick comes out clean, 60-65 minutes. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 piece: 193 calories, 9g fat (1g saturated fat), 17mg cholesterol, 120mg sodium, 26g carbohydrate (15g sugars, 1g fiber), 2g protein.
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