Uncle Herb’s Pineapple Pecan Banana Bread from Abbeymoore
Uncle Herb is Abbeymoore innkeeper Anne’s brother-in-law. He's an easygoing guy who golfs, hunts, fishes and enjoys the occasional frosty Budweiser. One night, rather late in the evening, he declared that, in addition to his aforementioned talents, “he could bake, too!"
Before we could say "don't try this at home folks," he turned on the oven and started assembling ingredients before our eyes. About 90 minutes later, Herb pulled a gorgeous loaf out of the oven and the mouthwatering scent of banana bread filled the air. Herb, here's to you for showing us how well you bake and for sharing this recipe. Oh, and folks, DO try this recipe at home—you'll be glad you did!
- 3 cups all purpose flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3 eggs
- 1 ¼ cup vegetable oil
- 2 tsp vanilla extract
- 1 can (8oz) crushed pineapple (drained)
- 1 Cup chopped pecans (optional)
- 2 cups mashed ripe bananas (about 4-5 med)
In a large bowl, combine the flour, sugar, salt,baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla. Add pineapple & bananas. Stir into the dry ingredients just until moistened.
Pour into two greased 9" x 5" x 3" loaf pans.
Bake at 350F for 55–65 min (test with toothpick for doneness)
Cool 10 min before removing from pan and enjoy.
PS - this bread freezes well, so be sure to make the full batch of two loaves.
Posted May 02, 2012 by Kara Johancsik