Pineapple Banana Bread

1 cup b utter, softened
2 2/3 cups sugar
1/4 cup honey
3 eggs
1 tbs. vanilla
4 ripe bananas, mashed
1 (20oz) can crushed pineapple
4 1/2 cups flour
1 cup chopped walnuts
2 tsp. cinnamon
1 1/2 tsp. baking soda
1/2 tsp salt

Preheat oven to 350°F. Grease 3 (8 x 5 x 3 inch)large loaf pans.
In a large bowl, beat butter with sugar and honey; beat in eggs and vanilla. Mix well. Stir in banana and pineapple. Stir in flour, walnuts, cinnamon , baking soda and salt until moistened. Pour into prepared loaf pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Cook 10 minutes. Remove from psn. Makes 3 loaves.

I got this one from Sept/Oct 2005 isuse of Home Cooking, I went looking through my old mags for some banana recipes being sick of the current recipes I use.I've had a lot of bananas to use up lately so wanted something different and this one looked interesting.

I didn't have a 20 oz can of pineapple so I used a 14 oz and it worked great! I can't imagine how much moister this loaf would be if I used more. It's got great flavor and texture. I of course did not sure the walnuts and it didn't take away from the recipe at all. This is a 5 star recipe in my eyes.

Loaf Potion # 9 from Eat, Shrink & Be Merry

1 ½ c. all-purpose flour
2/3 c. oat bran
½ c lightly packed brown sugar
1 tbs. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
2/3 c. chopped dried cranberries
1/3 c. chopped walnuts or chopped pecans
1 c. low fat plain yogurt
3 tbs. vegetable oil
2 eggs
2 tbs. frozen orange juice concentrate, thawed
2 tsp. grated orange zest
1 c. each grated carrot and grated, unpeeled zucchini

Preheat oven to 350°F, Spray a 9 x 5 inch loaf pan with cooking spray and set aside.

In a large bowl, combine flour, oat bran, brown sugar, baking powder, baking soda, cinnamon and salt. Make sure you get all of the lumps out of the brown sugar. Stir in cranberries and nuts.

In a medium bowl, whisk together yogurt, oil, eggs, orange juice concentrate and orange zest. Stir in carrots and zucchini. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.

Spoon batter into prepared pan and smooth top. Bake on middle oven rack for 45 to 50 minutes or until loaf is lightly browned and a toothpick inserted in center of loaf comes out clean.

Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack. Cover with plastic wrap and store at room temperature or in the refrigerator. To serve, cut loaf into 8 thick slices, then cut each slice in half. (This is easier than trying to cut 16 pieces. )

Notes: I double the recipe and made three smaller loafes and 4 mini loafs from this recipe. It's quite good and again no nuts here. You can go to Eat, Shrink & Be Merry for other recipes on their site. They also have a link to their other cookbook sites and other free recipes.