Once you have tried this recipe for banana bread you'll never go back to another banana bread recipe. It is so moist and yummy it really is great. I got this recipe from the Robin Hood Baking Festival in 2000, so have been making this for a while now.
Now just a word of warning, I doubled this recipe today, so it looks as though I have a lot more ingredients than what the recipe calls for in the photo's, and that is why. Also my Kitchen Aid couldn't handle to amount, so at the end I had to switch to my popcorn bowl to stir in the flour. This is a super simple recipe.
3 cups all purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (250 ml) undrained crushed pineapple
1 1/2 cups corn, canola or vegetable oil
2 cups mashed ripe bananas (around 5 bananas)
2 teaspoon vanilla
Combine first five dry ingredients.
I just thought I'd show you how I freeze my bananas, skin and all!!!
Pop bananas into mixing bowl and mash up with a fork.
Add remaining "wet" ingredients into bowl and mix until blended.
Stir in dry ingredients until thoroughly combined.
Now at this point you will pour mixture into two greased and lined loaf pans and cook for 60 minutes at 350 oF. As I made double the mixture, I also got two dozen muffins and four mini loaves. I cooked the muffins and mini loaves at 375oF for around 25 minutes.
Now for the "artistic shot!!" The mini loaves are for dh to put into his lunch box this week, aren't I just perfect wife...LOL
You can add a cup of nuts to this recipe, and these loaves freeze really well.