Jul 14, 2014

Banana Pineapple Nut Bread

Cuz let's face it, sometimes you just don't have enough rotten bananas!

Super Yum!

Banana Pineapple Nut Bread
makes 2 large loaves

2 cups mashed ripe bananas
1 whole can pineapple chunks, blended until smooth & frothy
1 1/3 cups sugar
1/2 cup milk
6 Tbs oil
1+ tsp vanilla (cuz I like a lot)
6 eggs
5 1/2 cups Bisquick baking mix
1+ cup coarsely chopped nuts (optional, but I like a lot of these too!)

1.  Preheat oven to 350.  Grease bottom only of loaf pan, 9x5x3 inches.
2.  In large mixing bowl, combine all ingredients, except Bisquick and nuts; stir until blended.  Stir in Bisquick and nuts.  Pour into prepared loaf pan.
3.  Bake for 50-60 minutes, or until toothpick in center comes out clean.
4.  Cool 10 minutes.  Loosen sides of loaf from pan and remove to wire rack to cool completely.

This picture shows only some of the pineapples chunks from the can.  
I ended up using the whole can!
We loved the hint of pineapple flavor, the extra texture &
mostly the extra moistness of the cake bread when using pineapple!

Maybe next time I'll add some coconut too and call it Pina Colada bread!


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