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)

Print This Recipe!

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.