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