Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Pineapple-Banana Bread




Source of Recipe


Delicious Living


List of Ingredients




1 cup rolled oats
2 large eggs
1-1/4 cups nonfat milk
1/2 cup turbinado sugar
1/3 cup canola oil
1-1/2 cups unbleached flour
1/2 cup whole-wheat flour
1/4 cup toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
3/4 cup finely chopped mango
3/4 cup mashed ripe bananas
3/4 cup finely chopped fresh or canned pineapple
1/2 cup chopped macadamia nuts (optional)
1/4 cup unsweetened coconut flakes


Recipe



Preheat oven to 350°F. Using cooking spray, coat the bottoms of two 8-inch or one 9-inch loaf pans.

2. Spread oats on a cookie sheet and bake until golden, 5-7 minutes. Cool.

3. Beat eggs in a medium bowl, then whisk in milk, sugar, and oil. Stir in toasted oatmeal and set aside for at least 3 minutes.

4. Meanwhile, in a large bowl, combine flours, wheat germ, baking powder, baking soda, salt, and spices. Make a well, then pour in oat mixture. Stir just until combined. Fold in mango, bananas, and pineapple and the macadamia nuts if desired.

5. Pour dough into pans, tapping pans on the counter to remove air bubbles. Sprinkle coconut over top. Bake about 1 hour for small pans or 1-1/4 hours for large. Test for doneness using a sharp knife or a toothpick inserted in the middle.