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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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Our four kids like slices of this moist tropical-tasting banana bread for breakfast, comments Mary Watkins of Chaska, Minnesota. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. Ingredients:
3 cups king arthur unbleached 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) crushed pineapple, drained |
2 cups mashed ripe bananas (4 to 5 medium) |
Directions:
1. In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. loaf pans.
2. 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. Yield: 2 loaves (16 slices each).
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