• Preparation Time 15 minutes
  • Baking Time 70 minutes
  • Makes 2 loaves
  • Freezing Excellent

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Ingredients

  • 3 cups Robin Hood® All Purpose Flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup crushed, undrained pineapple
  • 3 eggs
  • 1 1/2 cups Crisco® Canola Oil
  • 2 cups ripe, mashed banana
  • 2 tsp vanilla extract

Serving Size: 2 loaves

Directions

Serving Size: 2 loaves

  • Combine flour, sugar, baking powder, baking soda and salt in large bowl. Beat remaining ingredients together in separate large bowl until blended. Add dry ingredients, stirring until thoroughly combined. Spread into prepared loaf pans, dividing evenly.
  • Bake in preheated oven for 60 to 70 minutes, or until toothpick inserted in centre comes out clean. Cool 15 minutes in pan, then remove to rack and cool completely.
  • Preheat oven to 350°F (180°C). Grease or line with parchment paper two 8 1/2" x 4 1/2" (1.5 L) loaf pans.

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