Easy Hawaiian Banana Bread (Abby)

This is one of my favorite banana bread recipes! It's so easy you won't believe it.... well you might, but it's like seriously super easy. It's even more good with homemade cream cheese icing! You can use the recipe I used in my Pumpkin Roll recipe, if you want. (:


First off, I know this doesn't look like banana bread! We like to put them in shape of muffins because their easier to tell when their done and their also easy because you don't have to slice it in pieces - just grab and go! I know, we're like really lazy at times. :P Aren't we all?

Yield: 2 loaves or about 38-40 muffins.

 

 Start out with:

3 cups all-purpose flour (I used un-bleached wheat flour and they turned out fine)

3/4 tsp salt

1 tsp baking SODA

2 cups sugar

1 tsp ground cinnamon

 Mix together (just with a spoon.)

Whisk together your eggs in a separate bowl. I just used a fork, but you can of course use a whisk.

I'm not sure if it matters or not, but these are pineapples I used. Make sure to get the CRUSHED pineapples, unless you want to chop them up yourself. (Which you can easily do in a food processor, it just adds an extra step.) Since ours was a 20-oz can, I put about half of it, since half of 20 is 10, which is around 8. (I'm sure you had to be told that....) It doesn't half to be EXACT.

Combine:

1 cup vegetable oil
3 eggs, beaten
1 cup chopped pecans or walnuts (optional)
2 cups mashed ripe bananas (thanks to my banana-mashers, Amelia and Mattie)
1(8-ounce) can crushed pineapple, drained
2 tsp vanilla extract

 Yes, this looks disgusting, just bear with me here.

Stir it up!

And add to your dry ingredients. Stir it just enough so the dry ingredients are moistened.

If you want to make them as muffins, put cupcake liners in muffin pans. This step is optional, but it's so much easier to get them out afterward, and also clean up is really quick & easy. (Which are two of my favorite words in cooking.)

Alternative: If you want to make this in to loaves, not muffins, grease and flour two 8 1/2 x 4 1/2 x 3 inch loafpans.

Fill the liners to about 2/3 full.

Bake them in a 350 degree oven. Mine took aprox. 20 minutes. Keep an eye on them, because the times will vary and like I said that was just an estimate. (If you are baking them in loaves, bake at 350 for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. It's a little bit tricky to know when it's done in the middle, so make sure you know for sure that it's done before taking it out.)

Since some of us like walnuts on ours (me not being that person) my mom sprinkled some on top right before putting them in the oven. My mom said that they were better, because they got roasted since being on top. You can of course mix them in, or you could mix the nuts in *and* put them on top!)

Yum-O

Amelia liked them too.

Here's the recipe in case you want to print it off or whatever. (:

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3 cups all-purpose flour

3/4 tsp salt

1 tsp baking soda

2 cups sugar

1 tsp ground cinnamon

1 cup vegetable oil
3 eggs, beaten
1 cup chopped pecans or walnuts (optional)
2 cups mashed ripe bananas
1(8-ounce) can crushed pineapple, drained
2 tsp vanilla extract

Combine first 5 ingredients; stir in pecans (or walnuts). Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch load pans. (Or in to lined cupcake/muffin pans.) Bake at 350 degrees for 1 hour and 10 minutes (for muffins, bake for aprox. 20 minutes) or until wooden pick is inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool on wire racks. Yield: 2 loaves or about 38-40 muffins.