Follow by Email

Thursday, September 22, 2011


I baked this for 10 minutes longer than the recipe specified, but the middle of my bread was still quite gooey!! The cooked bits were really yummy, and our chickens enjoyed the rest.
If I made this again, I would spread the batter between 2 loaf pans, and cook for 30 - 45 minutes, or until toothpick inserted into the middle of the bread came out clean.
The loaf pan in the picture is the one my husbands mother used to bake her wonderful breads - I love the memories being revisited and created.



3 cups all-purpose flour
2 cups granulated sugar
1 cup chopped walnuts or pecans
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, beaten
2 cups mashed ripe bananas
1 1/2 cups vegetable oil
1 cup crushed pineapple, drained
2 teaspoons vanilla extract

Heat oven to 350F.
Grease 1 (9-by-5 inch) loaf pan.
In a large bowl, combine flour, sugar, nuts, baking soda, salt and cinnamon, set aside.
In a separate bowl, combine eggs, bananas, oil, pineapple and vanilla.
Stir banana mixture into flour mixture until flour is just moistened. Turn batter into prepared pan. Bake 1 hour or until a pick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove from pan and place on a wire rack until completely cool.

Recipe adapted from The Arkansas Democrat Gazette, May 2011

No comments:

Post a Comment