Wynette's Super Banana Bread

One of the best parts of travels is the great friends you make. On my trip to Maui this past month Wynette at the Hyatt Regency Hotel in Kannapali shared a loaf of this delicious bread with all of us. It was too good to not ask her the recipe.This recipe makes 7 petite loaves- they freeze beautifully  and they stays moist for at least 5-7 days.

4 Cups flour

2 1/4 Cups suga

4 tsp. baking soda (I tsp +1Tbsp.)

1 tsp.salt

3 tsp.cinnamon

6 eggs,beaten

4 tsp. vanilla ( 1 tsp.+1Tbsp)

1 1/2 Cups canola oil

20 ounce can pineapple chunks, drained and crushed with bananas

4 bananas, mashed in food processor with pineapple

1/2 Cup walnuts, chopped

1/2 Cup raisins

1.Preheat oven to 350. Lightly grease 7 small loaf pans ( or 2 large pans)

2. In a medium sized bowl, combine flour, sugar, baking soda,  salt and cinnamon.Whisk to blend.

3. In a stand up mixer with paddle attachment beat eggs for 2 minutes. Add canola oil and vanilla.

4. Slowly add dry ingredients to egg mixture. Add banana pineapple mixture,nuts and raisins and mix just until combined.

5. Scoop into 7 small (6"X3")  or 2 large lightly greased pans.

6. Bake 45-50 minutes until a testing pick comes out clean.( If using lage pans adjust cooking time) Cool on a wire rack. Enjoy.



Posted on February 9, 2016 .