Banana-Pineapple Bread

This is my mom’s recipe for banana bread with canned pineapple. It comes out nice and moist, but not overly oily as some banana breads do.

Step: 1

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.

Step: 2

Mix flour, sugar, bananas, oil, applesauce, pineapple, eggs, cinnamon, baking soda, and salt together in a large bowl until blended. Pour into the prepared loaf pans.

Step: 3

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

Per Serving: 236 calories; protein 2.7g; carbohydrates 35g; fat 10g; cholesterol 23.3mg; sodium 158.8mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.