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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 20 |
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Take your tastebuds to the tropics! This super moist banana loaf has pieces of juicy pineapple throughout. A two-loaf recipe, so enjoy one now, and freeze the other for unexpected visitors. Ingredients:
3 cups all purpose flour 750 ml |
2 cups sugar 500 ml |
1 tsp baking powder 5 ml |
1 tsp baking soda 5 ml |
1 tsp salt 5 ml |
1 cup undrained pineapple, crushed 250 ml |
3 eggs |
1 1/2 cups canola oil 375 ml |
2 cups ripe bananas, mashed 500 ml |
2 tsp vanilla 10 ml |
Directions:
1. COMBINE first 5 dry ingredients. Beat remaining ingredients together in large bowl until blended. Add dry ingredients, stirring until thoroughly combined. Spread in two greased 8 1/2 x 4 1/2 (1.5 L) loaf pans, dividing evenly.
2. BAKE at 350°F (180°C) for 60-70 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes in pan, then remove to rack and cool completely.
3. Baking Tip - Stir 1 cup (250 mL) of Macadamia Nuts, coarsely chopped ~ This will really take you to the tropics ~ Hawaii!
4. Optional addition 2: 1 cup of coconut stirred in to batter, and reserve a little extra to sprinkle on top. If using fresh coconut add a little fine sugar mixed into the topping coconut. I've done this and it's so yummy. I love fresh coconut.
5. Less Fat Option 1: I just made this recipe with 1 cup oil instead of the 1 1/2 cups it calls for (because I ran out and said what the heck I'll try it anyway). It was still amazingly moist. Cutting the oil didn't hurt the moistness.
6. Less Fat Option 2: I've also used 3/4 cup Egg Beaters instead of whole eggs. Can't tell the diff, except possibly fluffier. Which IMHO is a good thing. However, it could just be my imagination.
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