Rating: 4.5 stars 4.7
282 Ratings
  • 5 star values: 221
  • 4 star values: 49
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1

'Our four kids like slices of this moist tropical-tasting banana bread for breakfast,' comments Mary Watkins of Chaska, Minnesota. 'I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time.'

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

191 calories; protein 2g; carbohydrates 25.9g; fat 9.2g; cholesterol 17.4mg; sodium 107.2mg. Full Nutrition
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