My daughter Brittany, enjoys bananas but only eats them when they are firm with no signs of any soft brown spots. Braden my son, doesn’t mind ripened bananas because he knows that I will be turning them into his favourite banana bread. It has become a family favourite!
This version of banana bread has a nice moist texture with a tropical flavour from the addition of crushed pineapple. We enjoy having it toasted for breakfast, as a mid morning or afternoon snack.
My freezer normally has a loaf for when my kids drop by for a visit.
Makes 2 regular loaves or 6 mini size
2 1/2 cups all-purpose flour
2 1/4 cups granulated sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 eggs
1 1/2 cups vegetable oil
1 1/2 tsp vanilla
1 cup crushed pineapple slightly drained
2 cups very ripe banana
Preheat oven to 350 F
Combine flour, sugar, salt, baking soda and cinnamon in a large mixing bowl.
In food processor mix eggs, oil, vanilla, pineapple and bananas, until well blended. Add to the dry ingredients, stirring well until all ingredients are moistened.
Pour batter into two greased and floured loaf pans. Bake at 350 F for 50-60 minutes or until skewer or toothpick inserted in the centre of cake comes out clean.
Tips:
Makes 6 mini loaf pans size. Bake at 350 F for 35-40 minutes.
Try sprinkling chopped pecans or walnuts on top prior to baking.
Loaves freeze well when stored in freezer bags.
Slice banana bread and toast under the broiler or in the toaster.
