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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Banana Pineapple Loaf

Date Added: January 04, 2014


1 Cup Butter 1 Cup Butter (5oz)
2 Cups Sugar 2 Cups Sugar brown
4 Unit Eggs 4 Unit Eggs separated, plus 2 egg yolks
1 Cup Banana 1 Cup Banana (mashed)
4 Cups Flour 4 Cups Flour (shifted)
2 Teaspoons Baking Powder 2 Teaspoons Baking powder plus
1 Teaspoon Baking Soda 1 Teaspoon Baking soda level - dissol ved in milk
3/4 Teaspoon Salt 3/4 Teaspoon Salt (to taste)
1 Can Pineapple 1 Can Pineapple (15.5 oz) crushed undrained
1 Cup Coconut 1 Cup Coconut optional
1 Cup Pecan 1 Cup Pecans chopped
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1. Cream butter and sugar until light and fluffy.

2. Add eggs and mix well. STir in bananas. Sift together flour, baking powder, soda, and salt, and add to butter mixture.

3. Fold in pineapple, andoptional ingredients. Pour into greased and floured loaf pans to just over half full.

4. Bake at 350 degrees for 1 hour and 10 minutes or until done.

5. ***note: I use a 20 oz can of pineapple, I like the extra moisture.

6. Also I like to add chopped cranberries, it adds a wonderful zing.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Pineapple, Banana, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption, Pecan allergies.
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