Pineapple-Banana Bread

Makes 2 generous loaves


3 cups all-purpose unbleached flour (15 oz) 

2 cups granulated sugar (14 oz) 

1 teaspoon table salt 1 teaspoon baking soda 

1 teaspoon ground cinnamon 

3 eggs 

1 1/4 cups vegetable oil 

2 teaspoons vanilla extract 

1 (8 ounce) can crushed pineapple, undrained 

2 cups mashed ripe bananas 

1 cup toasted walnuts, chopped (optional) 


 1. In a medium bowl, combine the flour, salt, baking soda and cinnamon, set aside. In a large bowl, beat the eggs, oil, sugar, and vanilla until creamy; stir in pineapple and bananas. With a rubber spatula,fold in the dry ingredients just until moistened.  Add walnuts if using.  


 2. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. 


 3. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.


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