Prep 20 mins
Cook 1 hr
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 :)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 teaspoon cinnamon
- 1⁄2 cup unsalted butter (or oleo)
- 3⁄4 cup brown sugar, packed
- 2 large eggs, beaten
- 1 2⁄3 cups mashed bananas (very overripe)
- 2⁄3 cup crushed pineapple, drained
- 1 teaspoon vanilla
- 3⁄4 cup pecans, coarsely chopped (or choiceof nut optional)
- 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.