I found it in one of my go to cookbooks,The Southern Living Cookbook. Mama gave me and everyone in the family this cookbook. She thought that highly of it and I do too now. My copy is coming apart and I have another for a backup when it completely falls apart. That is how highly I recommend this cookbook.
If you have but one cookbook this is the one to have.
These are so moist and delicious!
Look at this cute little basket. I received this at a bridal shower
in 1972. It is so cute and tiny. It holds these 3 muffins and it might hold 4 biscuits. Times have certainly changed because portions have really gone up in size since then. Some of my older china pieces when compared to today's look to be a tea set. It is that much smaller.
Now for the recipe.
Hawaiian Banana Nut Bread
Ingredients
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups sugar
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts
3 eggs beaten
1 cup vegetable oil
2 cups mashed ripe bananas
1 (8-ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
Instructions:
Combine first 5 ingredients; stir in pecans. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans.
Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans, and let cool on wire racks.
Yield 2 loaves.
I made 2 dozen muffins with my recipe cook for 25 - 35 minutes or until cake tester or wooden pick inserted into center comes out clean.
If you have a special breakfast I would make them the day before and the next morning they are melt in your mouth delicious!
I think I may put a crunchy topping on next time.
Come again soon and thanks for visiting!
Create It Thursday