Pineapple Banana Bread

                                   Pineapple Banana Bread                       

This bread is full of flavor, bananas, pineapple, coconut, a touch of cinnamon and oh so heavenly. So good for you. Easy to make and makes people happy. 

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Ingredients

3 cups all-purpose flour

2 cups sugar

1 tsp salt

1 tsp cinnamon

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 large eggs, room temperature

1-1/4 cups canola oil

2 teaspoons vanilla extract

1 can (8 ounces) crushed pineapple, drained

2 cups mashed ripe bananas (4 to 5 medium)

1/4 cup coconut

Chopped walnuts, optional

Directions

Preheat oven to 350°. In a large bowl, combine flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk eggs, oil and vanilla; add pineapple and bananas. Stir into dry ingredients just until moistened. If desired, stir in walnuts. Pour into 2 greased 9x5-in. loaf pans.

Bake until a toothpick comes out clean, 60-65 minutes. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 piece: 193 calories, 9g fat (1g saturated fat), 17mg cholesterol, 120mg sodium, 26g carbohydrate (15g sugars, 1g fiber), 2g protein.

Banana Split Cake No Bake

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Banana Split Cake has all the flavors of a classic dessert in layers of easy to make Cake, it looks so pretty and tastes so good. Chilled so it's great for summer time especially but really you will want to make this more than just summer time. Fresh bananas, strawberries, crushed pineapple in layers of dreamy cream cheese, pudding, whipped topping, then topped with chocolate drizzle, nuts, maraschino cherries all over more whipped cream topping. It's a delight.

CHILL TIME 3 hrs

SERVINGS 12

What you need:

Crust

2 cups graham cracker crumbs

½ cup butter melted

¼ cup granulated sugar

Cream Cheese Layer

12 ounces cream cheese softened

½ cup granulated sugar

1 teaspoon vanilla extract

8 ounce tub Cool Whip thawed

Fruit Layer

3 bananas sliced

12 strawberries

20 ounce can crushed pineapple drained well

Pudding Layer

2 boxes 3.4-ounce each instant banana cream pudding mix

2 cups cold milk

Toppings

8 ounce tub Cool Whip thawed

Chocolate syrup

Maraschino cherries stems removed

Rainbow sprinkles

How to make it:

Graham Cracker Crust:

Coat a 13×9 baking dish with non-stick cooking spray; set aside.

In a medium mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and 1/2 cup melted butter; mix until well combined then press the crumbs evenly into the prepared pan. Refrigerate the crust for 30 minutes, or until set.

Cream Cheese Layer:

In a large mixing bowl, beat cream cheese with an electric mixer until smooth.

Add the powdered sugar and vanilla extract and beat until smooth and creamy.

Gently fold in the Cool Whip until combined.

Set the cream cheese filling aside until you’re ready to assemble the cake.

Pudding Layer:

In a large mixing bowl, whisk together the pudding mix and cold milk until well combined. Refrigerate for 10 minutes until the pudding has thickened.

Assemble the Cake:

Remove the pan with the graham cracker crust from the refrigerator and spread the cream cheese layer evenly over the crust.

Arrange the sliced bananas on top of the cream cheese layer, followed by a layer of sliced strawberries. Spread the drained crushed pineapple evenly over the fruit.

Spread pudding evenly over the pineapple.

Evenly spread one container of Cool Whip over top of the pudding layer.

Chill the cake in the refrigerator for at least 3 hours or overnight.

Add chocolate sauce, maraschino cherries, and sprinkles to the top of the cake as garnish.

Hummingbird Cake

 

Delicious traditional moist cake with plenty of flavor melts in your mouth, a divine dessert.

what you need:
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs -- beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 8 oz can crushed pineapple -- NOT drained
2 cups pecans OR walnuts -- chopped
2 cups bananas -- chopped

CREAM CHEESE FROSTING
1 8 oz pkg cream cheese -- softened 
1/2 cup butter or margarine -- softened
1 16 oz pkg powdered sugar
1 teaspoon vanilla extract

Combine dry ingredients in large bowl. Add beaten eggs and oil, stirring until all
Ingredients are moist. DO NOT BEAT! 
Stir in vanilla, pineapple, 1 cup chopped nuts and the bananas. 

Spoon batter into 3 well greased and floured cake pans. 

Bake at 350 for 20-30 mins or till tests done. 
Cool in pans 10 mins. Remove and cool completely on rack.
Spread frosting over and sprinkle remaining nuts on top.

CREAM CHEESE FROSTING 

Combine cream cheese and butter and cream until smooth. 
Add sugar, beat until light and fluffy then stir in vanilla.