Banana-Pineapple Bread

Makes two 8-inch loaves

I love banana bread. My mother had a delicious banana bread recipe, then she started to make this version more often than the original. The pineapple adds flavor, sweetness, and moisture. It is a quick, easy and delicious bread for breakfast, brunch or a sweet snack. It is also very good for homemade gift giving and potluck events. If desired, serve with softened cream cheese for spreading.

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1 cup chopped walnuts
• 3 large eggs, beaten
• 1 cup canola or vegetable oil
• 2 cups mashed very ripe bananas (about 5 medium bananas)
• 2 teaspoons vanilla
• 1 can (8 ounces) unsweetened crushed pineapple, drained

Preheat oven to 350° F. Lightly grease and flour two 8-inch loaf pans. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. Stir in the walnuts. In another bowl, mix together the eggs, oil, mashed bananas, vanilla and pineapple until well combined. Add the wet ingredients to the dry ingredients and stir just until moistened. Pour equal amounts into prepared pans. Bake for about 1 hour or until tester inserted in center comes out clean. Place on rack and cool for 10 minutes; remove bread from pans and continue to cool.

Notes: As with most quick breads, this freezes very well for up to six months.

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