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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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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. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/8 teaspoon baking powder |
1 egg |
1/3 cup canola oil |
2/3 cup sugar |
2/3 cup mashed banana (about 1 medium) |
1/2 teaspoon vanilla extract |
1 can (8 ounces) crushed pineapple, drained |
1/4 cup chopped walnuts |
Directions:
1. In a large bowl, combine the first five ingredients. Combine the egg, oil, sugar, banana and vanilla. Add to the dry ingredients just until moistened. Fold in pineapple and nuts.
2. Pour into two greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 mini loaves.
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