Zutaten für Banana Pineapple Nut Bread
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup vegetable oil
- 3 ripe bananas
- 1 cup crushed pineapple (drained)
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Zubereitung von Banana Pineapple Nut Bread
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1 cup chopped pecans.
- In a separate bowl, mash 3 ripe bananas. Add 1 cup crushed pineapple (drained), 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter evenly into the prepared loaf pans.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the Banana Pineapple Nut Bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
80g
Fat
9g
Carbs
11g
