Monday, July 6, 2009
Extreme "bakeover" -Pineapple Banana Bread .
Bear with me for a moment. I feel the need to apologize to my bananas. I really had intentions of eating you right away when I first laid eyes on you at the grocery store. I thought for sure someone in my family would gobble you up right away, but when it didn't happen I saw how your ego (and peel) became bruised sitting over there on the counter all by yourself. Today I just couldn't take it anymore. I knew I had to save you from yourself (and my unappreciative family). So I did the only thing that I could think of, I grabbed your friend canned pineapple, my recipe and the rest as they say is history. You have become banana pineapple bread and much like a high school ex boyfriend (or girlfriend for my male readers), I didn't realize how much I liked you until you transformed into something much more beautiful and desirable then you once were. My family is TOTALLY appreciating you and enjoying you now!
Okay now where were we? Oh I was going to give you all the recipe for this wonderful, out of this world, delicious, moistest bread like EVER! I used to buy bread like this at a specialty store, but for $8.00 a loaf? Are you kidding me? Some might say I'm cheap, others may call it frugal but whatever the case may be, I knew I had try to bake something similar myself. It wasn't just similar - it tasted like the same exact thing! I have been making this for a while and it remains one of my families all time favorites.
Pineapple Banana Bread
3 Cups all-purpose flour
2 Cups sugar
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1-1/4 Cups vegetable oil
2 tsp vanilla extract
1 can (8oz) crushed pineapple, drained
2 Cups (4 to 5 medium) mashed ripe bananas
In a large bowl, combine the flour, sugar, salt, baking soda, and cinnamon. In another bowl, beat 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 golden brown and a toothpick remains clean when inserted into the center. If you notice that the tops are starting to get browned, yet the tooth pick does not come clean, cover with a piece of foil and continue baking to prevent top and the sides from getting too dark. Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves.