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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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My own version of pineapple banana quick bread baked in a tube pan. May be dusted with powdered sugar while it's still warm - no frosting needed. It gets better if wrapped and refrigerated until the next day. Let it come to room temperature before serving. This is an old recipe adapted to be nearly fat free. Ingredients:
3 cups flour |
1 cup sugar |
1 tsp baking soda |
1 tsp cinnamon |
1 tsp salt |
3 eggs (or egg substitute) |
1 cup applesauce |
2 cups bananas, chopped |
1 cup pineapple, canned, crushed, with juice |
Directions:
1. Preheat oven to 350 f. Grease and flour a 10 tube pan
2. Sift the dry ingredients together
3. Beat the egg and applesauce together until light
4. Stir in the banana and pineapple
5. Stir in the dry ingredients (do not beat)
6. Pour into tube pan and bake for 70 to 80 minutes
7. Turn out onto a wire rack to cool completely before slicing
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