Hawaiian Banana Bread!

 

 

This recipe for banana bread is absolutely the moistest I have ever made.  I think the addition of the pineapple probably has something to do with that, even though the taste if pineapple is not all that obvious in it.  This recipe makes two nice size loaves of banana bread also.   I serve it with a Tropical Cream Cheese Spread that just makes it extra yummy!   Here is what you will need for this banana bread and the spread:

 

 

3 cups all purpose flour

1 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

2 cups sugar

3 eggs

1  1/2 cups vegetable oil

2 cups mashed bananas (about 4 bananas)

1 (8oz.) can crushed pineapple, well drained ( reserve the juice for the spread)

1 tsp. vanilla

1 cup walnuts, chopped

 

Tropical Cream Cheese Spread

 

1 (8 oz.) cream cheese, softened

1 Tbs. honey

2 Tbs. of the reserved pineapple juice

1/4 cup maraschino cherries, chopped

 

Preheat oven to 350 degrees.

 

Combine the dry ingredients in a bowl.  

Mix together all of the wet ingredients. 

Gradually stir in the dry ingredients and mix just until blended.  Stir in the chopped nuts last.  Divide evenly between two 9"x5"x3" loaf pans that have been well greased and floured or sprayed with nonstick spray for baking.  Bake for 60-65 minutes. 

Allow to cool in the pans for about 15 - 20 minutes and then turn them out. 

 

To prepare the Tropical Cream Cheese Spread, mix all of the ingredients with a mixer or in a food processor and then place in a bowl, cover and chill until ready to serve. 

 

This bread is great for breakfast,  with a cup of coffee or a good snack for the kids.