Pineapple Banana Bread
Print recipe| Serves | 12 - 16 |
| Inspiration | buttermilkclouds blogspot |
Ingredients
- 3/4 cups vegetable oil
- 1 1/2 Cups white sugar
- 3 Large eggs
- 3/4 cups buttermilk
- 1 Tsp vanilla extract
- 1/4 of a fresh pineapple (minced) (or 1 250 gm tin of crushed pineapple)
- 3 ripe bananas (mashed)
- 3 Cups all purpose flour
- 1 Tsp baking soda
- 3/4 Tsp salt
- dashgound allspice
Directions
| Add the oil to a large bowl. Gradually mix in the sugar with a beater, scraping the bowl as you mix. Add the eggs and beat another minute until the mixture is creamy, again scraping the bowl as you go. Add the buttermilk and vanilla and beat 2 more minutes. | |
| Mince the 1/4 pineapple using a mandolin or knife until the mixture is the size of peas. Peel and mash the bananas. Combine the pineapple and bananas in a bowl. Combine the flour, baking soda, salt and allspice in one bowl. | |
| Add the flour mixture and pineapple/banana mixture alternately to the large bowl, scraping the sides as you go. | |
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Spray a non-stick oil on to your Bundt pan and then add flour. Shake the flour, so it covers all the pan. Then, dump out the excess.  | |
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Pour the batter into the prepared Bundt pan and bake at 350 deg F for about 2 hours. The long cooking is required because it is a heavy batter. At about the 1 1/2 hour mark, start to check the cake with a cake tester. Banana bread is deceiving and takes longer than you may think.  | |
| This cake freezes well. | |