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Pineapple Banana Bread

Guest Author - Sandy Moyer

Pineapple Banana Bread

  • 3 cups flour
  • 2 cups sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 3 eggs
  • 1-1/4 cups vegetable oil
  • 2 tsp. vanilla
  • 1 can (8oz.) crushed pineapple, drained
  • 2 cups ripe mashed banana, from about 4 to 5 medium bananas

Preparation -
Combine the flour, sugar, salt, baking soda and cinnamon in a large bowl. In a separate bowl, beat the eggs and oil together. Stir in the vanilla. Add the drained crushed pineapple and mashed bananas. Add this mixture to the dry mixture and stir until the dry ingredients are thoroughly moistened. Pour the batter into two greased 8" X 4" X 2" loaf pans. Bake at 350° for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans. Place the loaves on a wire rack to cool before slicing.

Mini LoafMini Loaf Tin
Bake a basket of 8 mini bread loaves. This nonstick loaf pan measures 14-1/2"  x  9-3/4"  x  1-1/2". Each individual loaf size is 3-1/2"  x  2-1/2"  x   1-3/4".

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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