Today’s small victory is another family favorite recipe…anytime my family (especially the youngest) gobbles up my food, it’s a small victory for me and into the blog it goes!
Our family loves when I make these pineapple banana muffins. It makes 28 muffins which I bake at 350 degrees for about 22-25 minutes. There’s nothing like the smell of banana bread baking…except for the taste! My hubby especially likes them warm for breakfast or serve with a scoop of ice cream and a drizzle of caramel for a delectable dessert!
This recipe came from a Taste of Home magazine to make 2 loaves.
Pineapple Banana Bread Recipe
Prep: 15 min. Bake: 1 hour
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1-1/4 cups canola oil (or vegetable oil)
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained
2 cups mashed ripe bananas (4 to 5 medium)
In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. loaf pans.
Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
NuKtrition Facts: 1 serving (1 slice) equals 191 calories, 9 g fat (1 g saturated fat), 20 mg cholesterol, 120 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.
Pineapple Banana Bread published in Quick Cooking May/June 2001, p37