Pineapple Banana Bread

A moist, light and irresistable banana bread that's perfect as a breakfast side dish or desert. The addition of the pineapple is a wonderful twist on an old favorite. This bread freezes and reheats well.

1 tsp. baking soda
3 cups plain flour
1 cup chopped nuts (walnuts, pecans or macadamia)
1 tsp. cinnamon
1/2 tsp. fresh ground nutmeg
1 (8 oz.) can of crushed pineapple (well drained)
3 eggs, beaten
2 cups sugar
2 tsp. vanilla
2 cups mashed bananas
1 1/4 cups vegetable oil

In a large bowl combine flour, sugar, baking soda, nutmeg and cinnamon. Stir in nuts and set aside.

In a large bowl, combine remaining ingredients and mix well.

Pour wet ingredients into dry ingredients and stir until moist. Pour into 2 greased and floured loaf pans.

Bake at 350 degrees for approximately 1 hour 30 minutes. Check center of loaves with toothpick or an uncooked spaghetti strand. Loaves are done when it comes out clean.

Cool 10 minutes on cooling rack before removing from pans.

Sprinkle with powdered sugr, if desired.

Note: bread cuts more easily when cool.

Recipe Summary:
Yield: 2 loaves
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes

Other recipes by Island Tyme Bed and Breakfast Inn:
Zip Top Omelettes
Secret Blueberry Sauce

Recipe Provided By:
Island Tyme Bed and Breakfast Inn
Langley, WA

Langley Bed and Breakfast Inns