Hawaiian Pineapple Banana Bread
Banana and pineapple make the bread taste super moist and flavorful. Lots of yumminess and goodness.
Yield
16 servingsPrep
20 minCook
90 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups | all-purpose flour |
|
| 2 | cups | sugar |
|
| 1 | teaspoon | baking soda |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¾ | teaspoon | salt |
|
| 1 | cup |
pecans
or walnuts, chopped |
|
| 3 | large |
eggs
beaten |
|
| 1 | cup | vegetable oil |
|
| 2 | cups |
bananas
ripe, mashed |
|
| 2 | teaspoons | vanilla extract |
|
| 8 | ounces |
pineapple, canned, crushed
drained |
Trans-fat Free
Directions
Preheat oven to 350℉ (180℃).
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; stir in pecans. Combine remaining ingredients in a separate bowl; mix well.
Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into two greased and floured 8½ x 8½ inch loaf pans.
Bake for about 1 hours or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans and let cool on wire racks.
Comments
Really bake for 8 1/2 hours?
Hi, thanks for your comment! It should be 1 hour, or until a tested skewer inserted into center comes out clean. Hope this helps. Happy baking :)