Tropical Banana Bread

A new twist on an old favorite

Hmmm. What to do with those last few bananas in the bunch…you know, the ones that are too ripe for your kids to eat, but not so ripe that they become fruit fly bait. I make banana bread and muffins incessantly, so I was ready to try something new. After some experimenting, I’ve found this tropical version to be one of my favorites.

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 eggs
• 1 1/4 cups vegetable oil
• 2 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple, drained
• 2 cups mashed ripe bananas

Directions

1. In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
2. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

(Add a few maraschino cherries or top with coconut flakes if desired.)