Moist Pineapple Banana Bread Recipe
"Our four kids like slices of this moist tropical-tasting banana bread for breakfast," comments Mary Watkins of Chaska, Minnesota. "I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 32
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 eggs
- 2 cups sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 can (8 ounces) crushed pineapple drained
- 1-1/4 cups canola oil
- 2 cups mashed ripe bananas (4 to 5 medium)
- Carbohydrate 9.35204990691581 g
- Cholesterol 15.7109375 mg
- Fat 5.96970791681151 g
- Fiber 0.360102088084654 g
- Protein 1.60304156397677 g
- Saturated Fat 3.72522572918966 g
- Serving Size 1 1 serving (40g)
- Sodium 3689.99939563212 mg
- Sugar 8.99194781883116 g
- Trans Fat 0.44602057296445 g
- Calories 98 calories
Directions In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350degrees for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each). Originally published as Pineapple Banana Bread in Quick Cooking May/June 2001, p37 Nutritional Facts 1 serving (1 slice) equals 191 calories, 9 g fat (1 g saturated fat), 20 mg cholesterol, 120 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend
