Feb. 23 is National
Banana Bread Day -
Hawaiian Pineapple Style
BY HEATHER FROM FORKS 'N' FLIP FLOPS
INGREDIENTS:
3 cups all-purpose flour
2 cups sugar
3 large eggs
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup vegetable oil
2 cups bananas, mashed 8 oz can
crushed pineapple, including juice
1 cup nuts, chopped (I used
chopped walnuts)
2 tsps vanilla extract
INSTRUCTIONS:
1. IN A LARGE BOWL, MIX ALL
INGREDIENTS TOGETHER AND LET
THE BATTER SIT IN THE BOWL FOR
1 HOUR. USE A STANDING MIXER, IF
YOU HAVE ONE.
2. HEAT OVEN TO 350 DEGREES.
POUR BATTER INTO TWO
GREASED LOAF PANS 3/4TH'S
OF THE WAY. BAKE FOR 1 HOUR
5 MINUTES. OR MAKES 4 SMALL
LOAVES.
3. LET STAND UNTIL ALMOST
COOL. LOOSEN BREAD FROM
SIDES WITH SHARP KNIFE AND
SET ASIDE. ENJOY!
RECIPE NOTES:
BATTER SHOULD FIT NICELY
INTO TWO 1.5QT LOAF PANS.
SERVING SIZE: 2 LOAVES