Pineapple ~ Banana Nut Bread
Nothing about this recipe has anything to do with Russell Veggies or our produce…but it is delicious. I had bananas going to waste (cause we are so busy, we forget to eat them) so I decide to make Kenny some banana bread. I usually use applesauce to make sure it’s moist, but this time I decided to use crushed pineapple instead. He loves anything made with pineapple, and he said this was the best banana bread I ever made. He always says that…but I had to agree, it’s really good.
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1-1/4 cups canola oil
2 teaspoons vanilla extract
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
2 cups mashed ripe bananas (4 to 5 medium)
1/2 cup pecan pieces
In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple, bananas and pecans. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. loaf pans.
Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Tags: baking soda, bananas, canola oil, cinnamon, Eggs, flour, pecans, pineapple, salt, sugar, vanilla
