Hawaiian Pineapple Banana Nut Bread

By Nanadi-2

A working wife and little dog owner living at the beach. I enjoy discovering new ideas on making life easier, sharing delicious recipes, and all things creative.

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 3 large eggs
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 cup vegetable oil
• 2 cups bananas, mashed
• 8 oz can crushed pineapple, including juice
• 1 cup nuts, chopped (I used chopped walnuts)
• 2 tsps vanilla extract

Details

Adapted from forksnflipflops.com

Preparation

Step 1

In a large bowl, mix all ingredients together and let the batter sit in the bowl for 1 hour. Use a standing mixer, if you have one.

Heat oven to 350 degrees. Pour batter into two greased loaf pans 3/4th's of the way. Bake for 1 hour 5 minutes. Or makes 4 small loaves.

Let stand until almost cool. Loosen bread from sides with sharp knife and set aside. Enjoy!

BAKING TIPS
Once you’ve mixed all the ingredients together, let the mixture sit for an hour before adding into the pan for baking. *This is the secret to moist banana bread and trust me – it is worth it!
If you don’t have ripe bananas, place them (with peels on) in a 240 degree oven for 15 minutes.
If you have ripe bananas, but won’t be baking for a few days, peel and place them in the freezer until your ready.
You can make the banana bread ahead of time and place the loaf into a ziplock bag to freeze. When your ready, leave out to thaw.

INGREDIENT MODIFICATIONS
Vegetable Oil: You may use 1/2 cup instead of 1 cup. You may also substitute for softened unsalted butter.
All-Purpose White Flour: You may use any other flour alternatives (wheat,
Eggs: You must use the whole egg (including the yolk)
Sugar: You may cut back slightly, but no less than 1 1/2 cup. I highly recommend the 2 cups though.