Ingredients:
3 cups all-purpose flour or 3 cups bread flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups Splenda sugar substitute
1 teaspoon ground cinnamon
1 cup chopped nuts ( macadamias are preferred)
3 eggs, beaten
1 cup canola oil or 1 cup olive oil
2 cups mashed ripe bananas
1 (8 ounce) cans crushed pineapple, in its own juice, drained
2 teaspoons vanilla extract
2 tablespoons honey
bakers joy cooking spray ( or extra flour and shortening)
Directions:
Your will need two (8 1/2×4 1/2×3) loaf pans.
Preheat oven to 350 degrees.
Spray two (8 1/2×4 1/2×3) loaf pans with Bakers Joy (or grease and flour) and set aside.
In a medium bowl, combine the first 5 ingredients and stir with a wire wh.isk to blend well.
Stir in nuts to combine and set aside.
In another bowl, combine the eggs, oil, mashed bananas, pineapple, vanilla and honey (if you’re using Splenda) Stir lightly just to mix.
Add the wet ingredients to the dry and mix only enough to moisten the dry.
DO NOT overmix or your bread will be tough and heavy.
Its ok to have some lumps.
Spoon the dough into the two pans,making sure to divide it equally between the two.
Bake for about 1 hour to 1 hour 10 minutes.
A good rule of thumb is to check after about 50 minutes.
Insert a toothpick or bamboo skewer into the center to test for doneness.
This bread will crack–don’t worry.
Once done, remove to wire racks and cool for about 10-12 minutes in pans.
Turn the bread out carefully onto the racks.
Allow it to sit for about 15 minutes upside down, then carefully turn right side up to finish cooling.
As with any bread, slice with a serrated knife and enjoy.
Just a note–if you use Splenda or any artificial sweetener, the shelf life will be shorter and texture may not be the same than if you had used real sugar.
Servings: Serve
Time preparation: 15 min.
Time total: 75 min.