I’m always looking for new ways to use pineapple. I love it. Today, I had some bananas which were threatening to go bad soon and I figured I’d make some banana bread. Then, the most wonderful thought popped into my head, “I should add pineapple!” I went onto Google and found a recipe for Pineapple Banana Bread. At first, I was a little disappointed that I wasn’t the first person to come up with this genius idea. But, I got over that quickly. I adapted the recipe a bit because I wanted to make muffins and add nuts. Because everything is better with nuts.
Pineapple Banana Pecan Muffins
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground Vietnamese cinnamon
- 3 eggs
- 1-1/4 cups vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 can (8 ounces) crushed pineapple, drained
- 2 cups mashed ripe bananas (4 to 5 medium)
- 1/2 cup crushed pecans
Preheat oven to 350. Grease 2 jumbo muffin tins. In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Fold in pecans. Fill cups full. Bake for 30-35 minutes or until toothpick comes out clean. Cool for 5 minutes and turn out onto wire rack to cool completely. Makes 12 jumbo muffins.