Pineapple Banana Bread
One of the things that you learn growing up poor, is to not waste anything if you can help it. And, it seems that whatever you turn something into, comes out even better. We used to get bananas all the time growing up, being about the cheapest fruit you can buy. Most of them were gone before they would go bad, but every now and then they would start to spot up and get too soft to eat. To me, that's when they're just about right! Right for bread that is. At one time I was making banana bread so often that I knew how to do it without even looking at the recipe. I used the one in mom's Better Homes & Gardens New Cook Book, but when I moved out on my own I had to find a new recipe because I didn't write it down. I found lots of recipes for adding just about anything to it. I think my favorite was to add chocolate chips. I even tried one recipe that included a spoon of peanut butter in the middle with chocolate chips on top. It was not one that I repeated. I also found out that when I didn't have 3 brothers to help eat up the bananas, they were ripening before I could even use them for bread. I figured out though that I could just throw them into the freeze, in their peel, and bring them out when I wanted to make banana bread. I just let them thaw in the sink and when it came time to peel them, I could just pinch off the stem end and the banana would come squirting out. They come out self-mashed almost! It's kinda gross to see, but they work just as well. If they get bitter, add a little extra sugar to your mix. When mom passed, dad gave me her cookbook. It was one of the only things I really wanted. I use it more than most of my other cookbooks, but I still play with the recipes and make something of my own. Mick's mom always puts pineapple in her banana bread, so I played with the recipe to add some in. It's my new favorite, especially since I could combine both of their recipes. We had a couple of bananas that Mick was about to throw out. He eats them all week, but I don't like to eat bananas anymore. I guess your taste buds do change over time and I just don't care for them. Usually, he just tosses them when they begin to get the least bit soft, but he asked me if I wanted to make bread. I think that was his way of hinting that he wanted some, so I made it for breakfast this morning.
Pineapple Banana Bread
Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 teaspoon mayonnaise
- 2 ripe bananas
- 1 8oz can crushed pineapple or rings, drain and reserve the juice
- 1 1/4 cups sifted all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 - 1 cup powdered sugar
- 2 teaspoons of reserved pineapple juice
Instructions
- Pre-heat the oven to 350 degrees.
- Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each. Add mayonnaise. If using rings, in a food processor, pulse the pineapple rings until chopped fine. Mash bananas and combine with the pineapple.
- Add pineapple and banana mixture to the batter and mix well. Sift together the flour, soda, and salt. Fold into the batter until all is combined.
- Pour into a greased and floured, nine-inch loaf pan. Bake for 45 to 50 minutes. Check for doneness when a toothpick, inserted, comes out clean and edges of bread begin to pull away from the pan.
- Let cool 30 minutes and drizzle with glaze.
Nutrition Facts
Calories
377.49Fat (grams)
11.80Sat. Fat (grams)
4.55Carbs (grams)
66.15Fiber (grams)
1.24Net carbs
64.90Sugar (grams)
50.70Protein (grams)
3.26Sodium (milligrams)
127.40Cholesterol (grams)
43.13Now all I need is a good cup of coffee! It's a cold and rainy day, so warm Pineapple Banana Bread, coffee, and enough time to take a late morning nap will make things right with the world.
