-
1
Your will need two (8 1/2x4 1/2x3) loaf pans.
-
2
Preheat oven to 350 degrees.
-
3
Spray two (8 1/2x4 1/2x3) loaf pans with Bakers Joy (or grease and flour) and set aside.
-
4
In a medium bowl, combine the first 5 ingredients and stir with a wire wh.isk to blend well.
-
5
Stir in nuts to combine and set aside.
-
6
In another bowl, combine the eggs, oil, mashed bananas, pineapple, vanilla and honey (if you're using Splenda) Stir lightly just to mix.
-
7
Add the wet ingredients to the dry and mix only enough to moisten the dry.
-
8
DO NOT overmix or your bread will be tough and heavy.
-
9
Its ok to have some lumps.
-
10
Spoon the dough into the two pans,making sure to divide it equally between the two.
-
11
Bake for about 1 hour to 1 hour 10 minutes.
-
12
A good rule of thumb is to check after about 50 minutes.
-
13
Insert a toothpick or bamboo skewer into the center to test for doneness.
-
14
This bread will crack--don't worry.
-
15
Once done, remove to wire racks and cool for about 10-12 minutes in pans.
-
16
Turn the bread out carefully onto the racks.
-
17
Allow it to sit for about 15 minutes upside down, then carefully turn right side up to finish cooling.
-
18
As with any bread, slice with a serrated knife and enjoy.
-
19
Just a note--if you use Splenda or any artificial sweetener, the shelf life will be shorter and texture may not be the same than if you had used real sugar.
