Island Banana Walnut Loaf (Print Version)
# Ingredients:
→ Dry Mix
01 -
3 cups regular flour
02 -
¾ teaspoon salt
03 -
1 teaspoon baking soda
04 -
2 cups granulated sugar
05 -
1 teaspoon cinnamon powder
06 -
1 cup broken walnuts
→ Wet Mix
07 -
3 eggs, whisked
08 -
1 cup cooking oil
09 -
2 cups squashed overripe bananas
10 -
1 (8 ounce) tin smashed pineapple, juice removed
11 -
2 teaspoons pure vanilla
→ Add-ins
12 -
1 cup shredded coconut
13 -
1 cup bright red cherries, chopped small
# Instructions:
01 -
Heat your oven to 175°C (350°F). Coat two 9x5 inch bread tins with oil.
02 -
Dump the flour, salt, baking soda, sugar and cinnamon in a big bowl and mix them up.
03 -
Toss in the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries with your dry mix. Stir until just combined but don't go crazy mixing it.
04 -
Split the mix evenly between your oiled tins. Let it cook for 60 minutes or until you can poke the middle with a toothpick and it comes out clean.
05 -
Leave it in the tin for 10 minutes then move to a wire rack until completely cool before you cut it.
# Notes:
01 -
This island bread keeps well in the freezer if you wrap the cool loaves tightly in plastic and foil.
02 -
You'll get better taste if you brown the walnuts in a pan before adding them to your mix.