#bananabread #gingerpineapple #tropicalbaking #exoticflavors #islandparadise #oldfavorite

“Hello, Everyone, World Wide! We wanted to share this fantastic recipe with you - Zesty Ginger Pineapple Banana Bread for a tropical twist on a classic recipe. Trust us; this bread is like taking a trip to the tropics! The flavors are so exotic, and the aroma is so heavenly that it will leave you feeling like you’re on a sunny island paradise. If you’re a fan of classic banana bread or just looking for a new twist on an old favorite, this recipe is moist with a fluffy texture. Our recipe is a havetotry experience because we know you will be satisfied; we guarantee it. To learn more about the preparation steps, kindly refer to our cooking video tutorial; Sonja will show you how to effortlessly recreate this mouthwatering “Zesty Ginger Pineapple Banana Bread. Happy Eating!”

Servings: 15 slices

1 slice= 43.3 grams

To prepare this recipe, you will need the following essential tools:

- An oven

- 9 x 5-inch loaf metal loaf pan, buttered metal loaf pan, buttered

- A mixing bowl

- A medium-sized bowl

- Measuring cups and spoons

- A grater for the ginger

- A spatula for mixing

- A rack for cooling

- Plastic wrap and a large freezer bag (if you plan to freeze leftovers)

*About the texture of the crumb:

-To make smooth and moist muffins, use 1/2 cup of milk (no more than 3/4 cup of liquid)

To make mediumsized crumbs, use 1/3 cup of milk (no more than 1/2 cup of liquid)

-To make heavier muffins, use 1/4 cup of milk.

Ingredients:

3 medium ripe bananas (7-7/8”)

1/2 teaspoon of baking soda

3/4 cup whole wheat flour

3/4 cup unbleached all-purpose flour

1/4 teaspoon salt

1/2 cup of pineapple tidbits (drained, save the juice)

1/2 cup of whole milk

Four tablespoons mayonnaise

Four tablespoons of melted butter

¼ cup pineapple juice

½ cup of sucralose

½ cup of brown sugar

One beaten egg (¼ cup plus two tablespoons)

One teaspoon of peeled, grated ginger

One teaspoon of pure Vanilla extract.

Butter for lining the loaf pan, or use parchment paper

* The preparation process should be as follows:

- Preheat your oven to 350 degrees Fahrenheit

- Butter the 5½” x 91/2” metal loaf pan

- Add 3 ripe mashed bananas with ½ teaspoon baking soda to a mixing bowl. Set aside for 5 minutes.

- Meanwhile, in a mediumsized bowl, measure ¾ cup whole wheat flour and ¾ cup unbleached allpurpose flour, ¼ teaspoon of salt, and drain ½ cup of pineapple tidbits and set aside.

1. To the banana mixture, add ½ cup of whole milk, 4 tablespoons mayonnaise, 4 tablespoons of melted butter, ¼ cup pineapple juice, ½ cup of sucralose, ½ cup of brown sugar, 1 beaten egg (¼ cup plus 2 tablespoons), 1 teaspoon peeled, grated ginger, and 1 teaspoon of pure Vanilla extract. Mix well.

2. Add and fold the flour and pineapple to the banana mixture, a little at a time. Refrain from beating so your final product will be moist and soft.

3. Pour the mixture into the buttered metal loaf pan.

4. Bake for 1 hour. Take it out of the oven and cool it in the pan for 10 minutes.

After 10 minutes, take the bread out of the pan and place it on a rack that sits high for circulation so the bread will not get soggy. Once cool, slice to serve.

*Store leftovers in an airtight container or a bread bag to maintain freshness. This bread freezes well. Store each slice in plastic wrap and then place the individually wrapped pieces into a large freezer bag if you plan to freeze leftovers.

* Estimated nutrition information:(assuming 15 servings per loaf)

* For one serving = 1 slice of ginger pineapple banana bread: 43.3 grams

- Calories: 165 From Fat 62

- Total Fat: 6.9 grams

- Saturated Fat: 2.8 grams

- Cholesterol: 32 milligrams

- Sodium: 143 milligrams

- Total Carbohydrates: 23.89 grams

- Dietary Fiber: 2 grams

- Sugars: 12 grams ( 2.4 teaspoons)

- Protein: 3 grams

Vitamin A 3% Vitamin C 8% Calcium 3% Iron 4%

* these nutrition facts are only estimates and may vary depending on your recipe’s specific ingredients and brands.

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