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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A yummy twist on banana bread... I also use this recipe to make muffins, just bake for the amount of time suggested on the banana bread mix box. If I make bread, I rarely make the glaze because it doesn't really need it and the bread is very moist. If making muffins, those tend to be less moist, so I will drizzle the glaze on. Ingredients:
1 (8 ounce) can crushed pineapple (well drained, reserving liquid) |
1 (14 ounce) package banana bread mix |
2 eggs |
3 tablespoons oil |
1/3 cup chopped strawberry |
1/3 cup semisweet mini chocolate chips |
1/2 cup powdered sugar |
2 tablespoons mini chocolate chips, melted |
4 teaspoons milk |
Directions:
1. Heat oven to 375.
2. Grease and flour bottom of pan.
3. Add water to reserved pineapple juice to make 3/4 cup.
4. In large bowl, combine all bread ingredients and stir till moist.
5. Pour batter into pan and bake at 375 for 55-60 minutes or until toothpick comes out clean.
6. Cool loaf in pan for 15 minutes.
7. Remove from pan, cool for 45 minutes.
8. Glaze: In small bowl, combine all glaze ingredients and stir until well blended. Drizzle over cooled loaf.
9. HIGH ALTITUDE: Add 1 tbsp flour to mix. Bake at 375 for 50-60 minutes.
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