Here’s a new banana bread recipe to try: Pineapple Banana Bread
Every once in a while, I look into my pantry and become a little bit crazed about how disorganized it is. I know I have so many things lurking in the back, and I’m aware that I’ll never even realize those things are even there until they’re long expired and no good to use. I reached that point this summer and decided to take on the task of cleaning out the beast.
One of the things I found which I can rarely find a use for is crushed pineapple. A quick glance at my fruit basket on the counter revealed several overripe bananas. Baking a batch of banana bread seemed to be the obvious answer for using up my can of crushed pineapple. I knew that pineapple would yield a good amount of moisture into the bread and add a blast of flavor too.
This banana bread turns out two perfect loaves with a nice, tender crumb… and just a hint of that pineapple flavor.
Now to find a use for the gazillion other pantry items I discovered on pantry-cleaning day!
Pineapple Banana Bread
Prep Time: 15 minutes
Cook Time: 1 hour
- 3 cups all-purpose flour
- 1 1/2 cups granulated white sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 large Eggland's Best eggs
- 1/2 cup canola or vegetable oil
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 8-ounce can crushed pineapple, squeezed dry
- 2 cups mashed very ripe bananas (about 5 bananas)
- Preheat the oven to 350 degrees F. Spray two 8x4-inch loaf pans with nonstick spray.
- In a large bowl, whisk together the flour, sugar, salt, baking soda and cinnamon. In a separate bowl, whisk together the eggs, oil, applesauce and vanilla. Stir in the drained pineapple and the mashed bananas. Add the dry ingredients and stir just until incorporated.
- Divide the batter between the two prepared pans. Bake for 1 hour- or until a toothpick inserted into the center of a loaf comes out clean. Cool the loaves in the pans, then remove from the pans for serving.
- These loaves freeze beautifully. Just wrap them well and store them in your freezer. Take out to defrost and eat.