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Challenge: Reinventing Breakfast

Banana Bread Muffins

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This recipe is our family’s favorite banana bread recipe. We actually call it Hawaiian Banana Bread because it has crushed pineapple in the recipe that makes the banana bread very moist!

Banana Bread Muffins

  • Servings: 1 muffin
  • Yield: 36


  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 eggs, beaten
  • 2 cups mashed ripe bananas
  • 1 (8-ounce) can crushed pineapple, with juice
  • 2 teaspoons vanilla
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 cup chopped pecans or walnuts
  • 1 ½ cups vegetable or canola oil


  1. In a large mixing bowl, combine dry ingredients; stir in nuts and set aside.
  2. In a separate large bowl, combine the remaining ingredients and whisk together until well blended.
  3. Add the wet mixture to the dry ingredients, stirring just until the dry ingredients are well incorporated – do not over beat.
  4. Spoon batter into paper-lined muffin tins or 2 greased and floured 6x11 loaf pans.
  5. Bake at 350 degrees for 45 minutes to 1 hour, or until a toothpick inserted near the center comes out with sticky crumbs. (For muffins, reduce baking time and check for doneness at 20 minutes).

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