I found this recipe online and wanted to try it. It’s nice to have a twist on regular banana bread. I made 6 small loaves, but it does make 2 regular size bread loaves, just cook longer. I did find the recipe in two places, one said bread and the other cake. The recipe says to make 3 round cake layers and frost with cream cheese frosting. It would probably work great in a bundt pan too. It tastes great without the frosting and I chose not to add more calories, but it does sound good, will definitely need to make it that way soon.
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 eggs, beaten
1 cup oil
1½ tsp vanilla
1 (8 oz) can crushed pineapple undrained
1 cup chopped pecans
2 cups mashed bananas
Preheat oven to 350°. In large bowl, combine flour, sugar, baking soda, salt, and cinnamon. Add eggs and oil, stirring just until moistened. Stir in vanilla, pineapple, pecans, and bananas. Bake in three 9-inch round layer pans for 25 to 30 minutes. Cool in pans 10 minutes Turn out and cool completely Frost with cream cheese frosting. Sprinkle 1/2 cup chopped pecans on top. If making small loaves bake about 30-35 minutes and large loaves about 55-60 minutes, check with toothpick.
Cream Cheese Frosting:
1 (8 oz) pkg softened cream cheese
1/2 cup softened butter
1 (1 lb) box powdered sugar
1 tsp vanilla
Beat ingredients until fluffy. Spread between layers, on sides and top of cake.
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