By: Patty Loanzon of Heny Sison Culinary School
This tender and sweet loaf can be eaten at either room temperature or sliced straight from the refrigerator. It also freezes well so you can make this ahead and store it—for your next sweet fix.
Makes 2 to 3 (8x4-inch) loaves Prep Time 30 minutes Baking Time 35 to 40 minutes
2 1/4 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup granulated sugar
1 1/2 cups unsalted butter, cubed, at room temperature
1 teaspoon vanilla extract
2 cups mashed sweet ripe bananas
1/2 cup crushed pineapple
1/2 to 3/4 cup chopped walnuts
1 Preheat oven to 375ºF. Prepare 2 or 3 (8x4-inch) loaf pans.
2 Combine flour, baking soda, and salt in a bowl and whisk until thoroughly combined. Transfer to a large sheet of parchment paper.
3 Using an electric mixer with a paddle attachment, combine the two sugars and mix at low speed.
4 Add butter and slowly increase speed to medium; continue beating until light and airy.
5 Add vanilla extract, then add the eggs one at a time.
6 At the lowest speed, add flour mixture slowly.
7 Increase speed to medium and beat for about 3 to 5 minutes.
8 Fold in bananas, pineapples, and walnuts. Pour into prepared pans until three-fourths full.
9 Bake for 35 to 45 minutes or until top center springs back when lightly touched.
-Bake as cupcakes and pipe with cream cheese icing.
-Take ⅓ of the batter and add 2 tablespoons cocoa powder.
-Dollop the mixture into the rest of the panned batter and swirl with a butter knife to make a
-Replace ¼ cup flour with rolled whole oats for added fiber.