I was so excited when I recently snagged a copy of my mom’s cookbook. It was the same cookbook that the Unbelievably Moist Banana Bread recipe originated from. A banana bread with pineapple was one I haven’t tried before. I became instantly intrigued I had to make it.
Using the large stainless steel bowl from my KitchenAid Mixer, I added all of the dry and wet ingredients. I set my stir speed to a 5 and let the beater tool do the mixing until all of the ingredients are well combined (about 1 minute).
The key to achieving moist banana bread is letting the batter sit at room temperature for at least an hour before baking. I explain why in my below baking tips!
- 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
- 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.
for full instruction please see : forksnflipflops.com