BANANA PINEAPPLE BREAD
This is so good, a must try. I like bananas and pineapple so I modified a banana bread recipe to include pineapple, it tookk a few tries but this is what me and a friend came up with. It has the right amount of sweetness, full banana flavor and a hint of pineapple, just enough to balance out the flavors. The pineapple isn't enough to overwhelm the bread but gives it just an essence, you just have to try it :)
Provided by Chipfo
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350.
- grease and flour a 9 by 5 inch loaf pan.
- in a large bowl whisk together the flour, baking soda, salt and cinnamon.
- drain crushed pineapple, I do this with a wire mesh strainer and the back of a spoon, or you can squeeze out the liquid by hand, you don't have to squeeze or drain it dry, just so long you get most liquid out, measure 2/3 cup of drained pineapple, packed down.
- In medium bowl cream the butter and sugar until creamy
- Add eggs, mashed bananas, pineapple and vanilla and mix until well blended.
- Pour banana mixture and pecans into flour mixture, scraping the bowl and stir until the flour is well moistened, don't stir too much, but until well moistened.
- Pour the batter evenly into the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean.
- Let cool on a wire rack for about 10 minutes, turn over onto the wire rack to remove and let cool completely , wrap and store in the refridgerator.
Nutrition Facts : Calories 292.4, Fat 13.7, SaturatedFat 5.6, Cholesterol 51.3, Sodium 171, Carbohydrate 39.9, Fiber 2.2, Sugar 19.6, Protein 4.3
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