Pineapple Banana Bread
Home Cooking 2005 Recipe Annual Copyright 2005
1 cup butter, softened
2 2/3 cups sugar
1/4 cup honey
3 eggs
1 tbs. vanilla
4 ripe bananas, mashed
1 (20oz) can crushed pineapple
4 1/2 cups flour
1 cup chopped walnuts I left these out
2 tsp. cinnamon
1 1/2 tsp. baking soda
1/2 tsp salt
Preheat oven to 350°F. Grease 3 (8 x 5 x 3 inch)large loaf pans.
In a large bowl, beat butter with sugar and honey; beat in eggs and vanilla. Mix well. Stir in banana and pineapple. Stir in flour, walnuts, cinnamon , baking soda and salt until moistened. Pour into prepared loaf pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Makes 3 loaves.
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The photograph of this bread in the cookbook just looked so good that I couldn't wait to make this. I hesitated though since it made three loaves. I already have a go-to banana bread recipe.
I don't think it came out exactly like the picture in the cookbook. My bread looks darker. I may have cooked it too long, although it wasn't dry. It was quite moist from the pineapple yet it didn't have as much pineapple flavor as I would have liked, or banana flavor really. I liked the honey flavor. It was definitely a nice, moist, delicious bread, just wasn't anything special as far as banana bread goes. I prefer my go-to recipe yet I wouldn't call this disappointing. I really missed the nuts in this recipe (we're a nut-free house for those of you who might be new to this blog).
I froze the other loaves. They may have turned out a bit lighter. I used two different kinds of loaf pans. The one I used for the loaf I cut into already was the darkest pan. I love the shape of the pan but I think it overbrowns sweet breads like this. I suspect that my oven might be starting to go too. I really want a new stove but now is just not a great time for a major appliance to go.
Question of the Day: What kind of loaf pan do you prefer? I only have metal ones but I'd like to get some that aren't made of metal - glass, stoneware or ceramic maybe.
4 comments:
That Banana Bread looks delicious and fabulously moist! I love ALL loaves ;-P!
Cheers,
Rosa
my favorite loaf pan by far has to be the silicon ones. They require a little less bake time...and nothing ever sticks! I feel like you do...I've got a very old "go to" banana bread recipe. It takes a lot to get me to try a different one.
pineapple sounds very interesting!
i only have metal loaf pans. my mom always used a glass one (so maybe i'm rebelling. ha ha). i think the silicon type sounds like a good one to try next.
pancakes for dinner sounds like a fantastic idea, by the way.
I've seen pineapple banana breads and wanted to try them but just haven't yet. I use glass pans but would love a stonewear one.
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