5.14.2012

Pineapple-Banana Bread


(my hand model is my sweet girl who turns 17 today. Happy Birthday, girlie!)

Every Friday, I co-teach 4th-6th graders at a Homeschool Co-Op. This semester we are doing a unit study on World Geography.  For the cultural part of this study, I've had a wonderful time choosing a craft, game, or food about the particular country we are learning about each week.   

Last Friday was Oceania.  So, along with a Australian Dot Painting craft my co-teacher chose, I baked this Pineapple-Banana bread for the children to taste.  I don't normally go wild about banana breads, but this one was totally blog-worthy.      

 Here are some other projects the kids have done previous weeks:  Rainbow People (South Africa)

Faberge Eggs (Russia)



Pineapple-Banana Bread
Makes 2 generous loaves

3 cups all-purpose unbleached flour (15 oz)
2 cups granulated sugar (14 oz)
1 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups mashed ripe bananas
1 cup toasted walnuts, chopped (optional)

 1. In a medium bowl, combine the flour, salt, baking soda and cinnamon, set aside. In a large bowl, beat the eggs, oil, sugar, and vanilla until creamy; stir in pineapple and bananas. With a rubber spatula,fold in the dry ingredients just until moistened.  Add walnuts, if using.

 2. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.

 3. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Note: for more consistent baking, try using a scale.  Here is the handy baking conversion chart.  And a link to simple digital food scales.  

22 comments:

  1. I have a fresh pineapple here that is just waiting to be masacred. Your post is gorgeous and colorful and your pineapple banana bread sounds so appealing! Can't wait to cut into my pineapple and give it a shot!

    ReplyDelete
    Replies
    1. Hey, Julia. Let me know how it turns out with fresh pineapple!

      Delete
  2. Kay, this is now on my must-make list. Thanks for posting!

    ReplyDelete
  3. Yum! This is very similar to my regular banana bread recipe. I'll be trying this one.

    ReplyDelete
  4. This sounds good! Such a great idea to introduce different cultures and parts of the world through food and crafts!

    ReplyDelete
    Replies
    1. I learned so much teaching these children!

      Delete
  5. Sounds great and looks delicious! Love your pictures too :)
    mickey

    ReplyDelete
  6. Cute projects, and that banana bread looks wonderful! Love the addition of pineapple here - sounds super tasty and bet it makes the banana bread extra moist.

    ReplyDelete
  7. I hope fresh pineapple works well with this too (i have some fresh pineapple in the fridge)...Perhaps I need to cook it with a little sugar first. Thanks for sharing.

    ReplyDelete
  8. Looks like you are having fun, and that is one beautiful loaf of bread! What a cool idea to combine the pineapple and banana flavors! Thank you for your sweet note the other day--God is SO so so good! Thankful for his encouragement through His word and through the people in my life. :)

    ReplyDelete
  9. Oh kay! What a fun activity to be involved with! Teaching children is so very rewarding (this from a retired teacher)! Those little Faberge eggs are so bling-y! and the Rainbow people are sweet! Bet the kids gobbled that banana bread! Great recipe!

    ReplyDelete
  10. Looks so moist and yummy. Great tie in with the world geography unit.

    ReplyDelete
  11. Oh this is delightful!! Those eggs, those dolls and those faces are just to precious for words.

    ReplyDelete
  12. This bread makes me happy....banana and pineapple, what a great combo.

    ReplyDelete
  13. HAPPY 17th BIRTHDAY, ANNA!!! ♥♥♥

    ReplyDelete
  14. I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author's site.

    It's called RecipeNewZ (with Z) - http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

    ReplyDelete
  15. This comment has been removed by a blog administrator.

    ReplyDelete
  16. Replies
    1. On a drizzly day like today, nothing will be better than warm quick bread fresh out of the oven! :) Let me know how you like it, Peggy!

      Delete