Introduction: Banana Pineapple Bread
I planned to make just plain banana bread, then discovered I had some pineapple...I bet coconut and nuts added to this would really make it even more fantastic!
The pictures are of what the batter looks like before baking, and the finished product. Note: this recipe will make a darker loaf, but it is very moist and light inside. I'll have to add an additional pic once I get a camera handy.
Banana Pineapple Bread makes 2 loaves
* 1 cup butter, melted
* 1 teaspoon vanilla extract
* 2 cups sugar
* 3 cups flour
* 2 eggs
* 1/2 teaspoon salt
* 2 teaspoons water
* 2 teaspoons baking soda
* 1 teaspoon cinnamon
* 2-4 medium ripe and mashed bananas
* 8-10 oz crushed pineapples, drained (smaller cans are 8 oz, i had a 20oz can so I split it in half, obviously)
Preheat oven to 350 degrees and grease two loaf pans (i even grease my silicon, whatever)
Sift together flour, salt, baking soda and cinnamon, set aside.
Add eggs one at a time, mixing well after each one.
Add bananas, vanilla and pineapple — Mix well.
Fold in flour mixture until well incorporated.
Grease 2 loaf pans and divide batter equally between the 2 pans.
Bake for 60-65 minutes or until center of loaf is firm and a toothpick inserted to the center comes out clean.