Pineapple Banana Nut Muffins
This is a twist on ordinary Banana Bread. It is moist with a bit of crisp on the outside. I love it with the pineapple and pecans. I actually prefer this recipe as large muffins.
Pineapple Banana Nut Bread or Large Muffins
Sift the flour, then measure 3 cups.
Grease and flour two 5 x 9 loaf pans OR use large non-stick muffin pans.
3 cups sifted all-purpose flour
2 cups sugar
1 cup chopped pecans or walnuts, plus extra for sprinkling nuts on top (optional)
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 cups mashed ripe bananas
1 8-oz can crushed pineapple, drained
3/4 cup vegetable oil
3 eggs, beaten
2 tsp vanilla
Preheat the oven to 350
In a large bowl, combine all dry ingredients and set aside.
In a medium bowl, mix with a fork the bananas, pineapple, oil, eggs and vanilla.
Make a well in the flour mixture and add the banana mixture stirring until just moistened.
Spoon into 2 greased and floured 5 x 9 loaf pans.
Bake at 350 for 50 minutes, remove from the oven and cover the loaves with foil and bake 10 - 15 more minutes.
Let cool in pans for 10 minutes then remove from pans to wire rack.
Use large muffin tins.
Sprinkle the tops with chopped pecans and Demerara sugar (Sugar in the Raw).
Bake for 25 minutes - test for doneness with a cake tester.
Let cool in muffin pans for 10 minutes then remove from pans to wire rack.
When to make this:
I like to make the large muffins for breakfast or brunch. The recipe make 2 5 x 9 loaves so it makes a nice gift as well. I like to make the loaf and serve it as a sweet dinner bread along side a Chicken Shish Kabob.