Banana cinnamon pineapple bread - The Jewish Chronicle
Simple but super tasty and full of goodness
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Ingredients
- 165g extremely over-ripe bananas (about 3 medium bananas), mashed with a fork, plus one extra banana for the topping
- 165g plain flour
- 150g soft light brown sugar, plus 1 extra tbsp for the topping
- 130g tinned pineapple (drained weight) finely chopped
- 40g desiccated coconut
- 50g walnuts, finely chopped
- ¼ tsp salt
- ½ tbsp vanilla extract
- 1¾ tsp ground cinnamon
- ¾ tsp ground nutmeg
- ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 90ml corn oil
- 2 medium eggs
- 1 tbsp porridge oats
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