Cabin Baking: Pineapple Banana Bread with Pecans

All of my ingredients ready to go.

I had bananas going brown. At the same time we ran out of bread and breakfast rolls. A town trip wasn't on the horizon. What to do? Make Pineapple Banana Bread. Now that we have Xplornet satellite Internet, I went online and found a recipe using items I had on hand at Taste of Home.

Pineapple Banana Bread with Pecans

Ingredients:

A measuring cup for wet ingredients.

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon baking powder
• 1 egg
• 1/3 cup canola oil
• 2/3 cup sugar
• 2/3 cup mashed banana
• 1/2 teaspoon vanilla extract
• 1 can (8 ounces) crushed pineapple, drained
• 1/4 cup chopped walnuts (or pecans)

Directions:

Combine wet and dry ingredients.

Note: My recipe modifications are in italics.

In a large bowl, combine the first five ingredients.

Combine the egg, oil, sugar, banana (about one) and vanilla. I used a large measuring cup.

Add to the dry ingredients just
until moistened.

Greased pan with parchment paper.

Fold in pineapple and nuts. I diced pineapple tidbits and used pecans. I like their flavour.

Pour into two greased and floured 5-3/4x3x2-in. loaf pans. I used a 9x5 loaf pan with cooking spray and a piece of parchment paper to make removal easier.


Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

With fruit, hard-boiled eggs and coffee (with lots of 18% coffee cream) we had a nice late morning breakfast.

What do you do with your over-ripe bananas? -- Margy