Banana Pineapple Nut Bread Food

MOIST PINEAPPLE BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BANANA NUT PINEAPPLE BREAD

Steps:

• Preheat oven to 350,& lightly grease& flour 2 8-inch loaf pans.
• In large bowl,combine flour,sugar,baking soda,cinnamon& the salt.
• Stir in walnuts.
• In separate bowl,mix eggs,oil,banana,vanilla& pineapple until well combined.
• Add wet ingredients to dry ingredients,stir just until moistened.
• Pour equal amounts into pans.
• Bake about 50 to 55 minutes or until toothpick in center comes out clean.
• Cool for 10 minutes on racks;remove from pans and continue cooling.

HAWAIIAN PINEAPPLE BANANA BREAD

Steps:

• Mix all ingredients together. Pour in 2 greased bread pans.
• Bake on 350 for 1 hour and 10 minutes.
• Remove from oven, cool in pan 10 minutes, remove from pans and cool on racks.

PINEAPPLE BANANA BREAD

Steps:

• In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 65-70 minutes or until bread test done. Cool in pan 10 minutes; remove to a wire rack.

PINEAPPLE NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
• Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
• Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
• Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PINEAPPLE BANANA BREAD WITH WALNUTS

Steps:

• In a large bowl, combine the first five ingredients. Combine the egg, oil, sugar, banana and vanilla. Add to the dry ingredients just until moistened. Fold in pineapple and nuts., Pour into two greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

COCONUT-PINEAPPLE BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Spray 9 x 5-inch loaf pan with cooking spray.
• Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
• Set aside.
• Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
• Add banana, vanilla and pineapple.
• Mix until blended.
• Add flour mixture and beat on low until just moist.
• Stir in walnuts and coconut.
• Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on wire rack.
• Remove from pan and cool completely.
• Store in airtight container.

HAWAIIAN BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

BANANA-PINEAPPLE BREAD

Steps:

• 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.

BANANA-PINEAPPLE NUT BREAD (HEALTHY)

Steps:

• Preheat oven to 375 degrees.
• Spray a 9 by 5 inch loaf pan with butter flavored cooking spray.
• In a large bowl, combine flour, dry pudding mix, baking powder and baking soda.
• Stir in pecans.
• In a small bowl, combine banana, undrained pineapple and sour cream.
• Add banana mixture to flour mixture.
• Mix until combined.
• Evenly spread batter into prepared loaf pan.
• Bake for 55 to 65 minutes or until a toothpick inserted in center comes out clean.
• Place loaf pan on a wire rack and let set for 5 minutes.
• Remove bread from pan and continue cooling on wire rack.
• Cut into 8 thick or 16 thin slices.
• Note: Exchanges and calories is based on 1/8 of the loaf.

BANANA PINEAPPLE BREAD

Steps:

• preheat oven to 350.
• grease and flour a 9 by 5 inch loaf pan.
• in a large bowl whisk together the flour, baking soda, salt and cinnamon.
• drain crushed pineapple, I do this with a wire mesh strainer and the back of a spoon, or you can squeeze out the liquid by hand, you don't have to squeeze or drain it dry, just so long you get most liquid out, measure 2/3 cup of drained pineapple, packed down.
• In medium bowl cream the butter and sugar until creamy
• Add eggs, mashed bananas, pineapple and vanilla and mix until well blended.
• Pour banana mixture and pecans into flour mixture, scraping the bowl and stir until the flour is well moistened, don't stir too much, but until well moistened.
• Pour the batter evenly into the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean.
• Let cool on a wire rack for about 10 minutes, turn over onto the wire rack to remove and let cool completely , wrap and store in the refridgerator.

BANANA PINEAPPLE NUT BREAD

Steps:

• Combine flour, sugar, soda, cinnamon, pecans and salt in large bowl; set aside.
• In another bowl, mix vanilla, eggs, oil, bananas and pineapple.
• After blending, add liquid mixture to dry mixture and stir until well blended.
• Pour into two greased and floured loaf pans.
• Bake at 350 degrees for 60-70 minutes or until toothpick inserted near center comes out clean.
• Cool in pans on wire rack for 10 minutes before removing.
• Continue to cool on wire rack.
• (Cooking time does not include cooling time).
• Store in airtight container or plastic wrap.

TROPICAL PINEAPPLE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2x4 1/2 loaf pans.
• Beat sugar and butter in a large mixing bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating after each addition until just combined. Stir in mashed bananas, crushed pineapple, and vanilla.
• Whisk flour, salt, baking soda, and cinnamon together in a separate bowl until well blended. Add macadamia nuts and stir until coated. Add flour mixture to the banana mixture; stir until just combined.
• Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.
• Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.

PINEAPPLE-RAISIN NUT BREAD

Steps:

• In a large bowl, combine the flour, sugars, cinnamon, baking soda, baking powder, salt and cloves. In a small bowl, whisk the oil, pineapple, eggs and extract. Stir into dry ingredients just until moistened. Fold in pecans and raisins. , Spoon into two greased 8x4-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PINEAPPLE UPSIDE-DOWN BANANA BREAD

Steps:

• Heat oven to 350°F.
• Combine flour, baking powder and baking soda. Beat cream cheese, butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs and bananas; mix well. Add dry ingredients; stir just until moistened.
• Line 9x5-inch loaf pan with parchment, with ends of parchment extending over sides. Combine brown sugar and cinnamon; sprinkle onto bottom of prepared pan. Place pineapple rings in single layer over brown sugar mixture; cover with bread batter.
• Bake 55 min. to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 5 min.; Invert bread onto wire rack; carefully remove pan and parchment. Cool bread completely.

PINEAPPLE NUT BREAD

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Set aside half of the flour mixture. In a small bowl, whisk butter and eggs. Stir into the dry ingredients just until moistened. Fold in pineapple and nuts. Gradually add the reserved flour mixture. , Pour into a greased 8x4-in. loaf pan. Combine sugar and cinnamon; sprinkle over loaf. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.