After making the banana bread a few times, I decided to try a different variation of the recipe with some ingredients that I had in my pantry. This bread was not as moist as the banana bread and the raisins did not give as much flavor as I would have liked. Next time I make this bread I will increase the amount of pineapples and add some cinnamon.
1/2 cup butter, softened
3/4 cup sugar
1/4 cup light brown sugar
1/2 cup pineapples (puréed in blender or food processor)
1/3 cup dried pineapples (crushed in food processor)
1/3 cup raisins
1/3 cup walnuts
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
In a bowl, cream butter and sugar. Beat in eggs. Stir in pineapple purée and vanilla extract. Combine dry ingredients; stir into creamed mixture just until combined. Add in raisins, dried pineapples and walnuts.
Spoon into a greased (I used Bakers Joy)8-in. x 4-in. loaf pan.
Bake at 350-f degrees for 60-70 minutes or until bread test done.
Cool in pan 10 minutes; remove to a wire rack.