This is truly my favorite loaf, all year round. The pineapple makes this banana loaf incredibly moist. It also freezes really well. This is recipe makes 2 - 9inch loafs.
3 cups All-Purpose Flour
2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup crushed pineapple, undrained
1 1/4 cup vegetable oil
2 cups mashed banana (about 5 bananas)
2 tsp vanilla
- Preheat oven to 350degrees F
- Combine first 5 ingredients.
- Beat together remaining ingredients in large bowl until blended. Add dry ingredients, stirring until throughly combined. Divide evenly between prepared pans. Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes in pan, then transfer to rack and cool completely.
Recipe courtesy of “Robin Hood: Baking Festival Cookbook.”