Another Banana Loaf/Bread!

This banana loaf has added pineapple & honestly…this cake is so moist & delicious that it might me the only one I bake anymore

I used to make this cake years ago & the recipe got set aside for other banana cakes, breads, loaves…whatever banana baked goods are called!! What makes them a bread? a cake? a loaf? Does it really matter? NOPE!!! Whatever they are called… bananas baked in any way are always well liked! OF course I have other recipes that I will make again…but this one is definitely a winner!

The recipe is from Robin Hood Flour. Looks like I ripped it out of a magazine..hopefully my own!!! (Of course it was…I would not rip out a recipe from a magazine in an office….)The sheet is tattered & has evidence of being well used!

On the other side of the paper is a recipe for Caramel Apple Cake,,I should try this recipe sometime!

Here is a grocery list for the cake..that you will need other than flour, sugar etc…so when you go buy groceries grab these 2 things…

• 1 can of crushed pineapple
• 3 ripe bananas

Here is the recipe  

This cake makes 2 loaf pans or you can use one 9 x 13 pan, bake for approx. 40 -50 minutes,  or a bundt pan, bake for approx 50-60 minutes 

Ingredients

3 cups flour

2 cups sugar

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup undrained crushed pineapple

3 eggs, beaten

1 1/2 cups oil, not olive oil

2 cups mashed ripe bananas….about 3 bananas

2 tsp vanilla

Method 

Preheat oven to 350f  Grease 2 loaf pans, or 1 bundt pan or 1- 9×13 pan

1. Combine the flour, sugar, baking powder, baking soda & salt together in a bowl. Use a whisk or fork to combine these ingredients
2. In a different bowl, beat the pineapple, eggs, oil & bananas together until blended
3. Add the dry ingredients to the wet ingredients & mix well.
4. Divide the batter evenly between the 2 prepared loaf pans if using them, otherwise pour all of the batter into the bundt or 9×13 pan
5. Bake for 60 – 70 minutes in the loaf pans,  approximately 50–60 minutes in the bundt pan or 40 – 50 minutes in the 9×13 pan
6. Cool about 15 minutes in the pan then turn them out & continue cooling on racks

Enjoy!