In my opinion, bananas are the best fruit. They are of course delicious just on their own—soft, sweet and creamy—but they’re equally as scrumptious when paired with peanut butter, chocolate or honey; as a garnish to cereals, yogurts and breads; grilled, fried or baked—the list goes on and on. In other words: quite a versatile fruit (not to mention how nice they are to my picky tummy!).
On a recent trip to Costco, I got a little too excited over the price of bananas. They were selling MONSTROUS bunches for only $1.37. My eyes were obviously bigger than my appetite—I bought two bunches of about eight bananas each. Needless to say, they turned brown and spotty before B and I could finish them off.
So what to do with all those beautiful bananas? I recently read a post on one of my favorite food blogs about the most delicious-sounding banana pineapple cake, and knew I just had to try the banana/pineapple flavor combo. I baked my treat in a loaf pan (and am calling it a “bread” because I can’t in good consience call it a “cake”), and made it lighter by using Egg Beaters, Canola oil and applesauce.
I urge you to try this, if you get the chance—it’s soft, moist and just sweet enough. Try toasting it the next morning for breakfast for a different experience and texture!
Recipe: Banana Pineapple Bread
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup Egg Beaters
- 1 cup sugar
- 1/4 cup Canola oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup mashed bananas (about 2 medium bananas)
- 1/2 cup crushed pineapple, drained (about the amount in 8 oz. can)
Sift together the flour, baking soda, cinnamon, and salt in a bowl.
In a stand mixer, beat together the Egg Beaters and sugar. Add the rest of the ingredients and mix thoroughly.
Add the dry ingredients to the wet mixture and mix until just moistened.
Pour batter into a greased and floured 9×5x3 loaf pan and bake at 350 degrees for an hour or until a toothpick comes out clean.

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1 response so far ↓
1 Michelle // Nov 13, 2008 at 8:24 pm
I guess we both got this recipe from our favorite food blog. Your variation sounds much healthier. I should try next time.
This is one of my favorite cakes especially when it is cold. Yummy and good memories!
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