Baking Banana Pineapple bread using home canned zucchini mock “pineapple”

We had two bananas that were ripe and needed to be used so I decided to make a tropical banana pineapple bread using my home canned zuchinni "pineapple". This recipe makes two loaves so you can share or put one in the freezer!

Here is the link for canning the zuchinni mock pineapple
   • Waterbath canning Mock Pineapple from...  

Recipe for Banana Pineapple Bread
Preheat oven to 350

Ingredients
2 ripe bananas mashed
1 pint of mock shredded zucchini pineapple drained
3 eggs
3/4 cup of oil
2 tsp vanilla

3 cups of all purpose flour
2 cups of sugar
1 tsp. baking soda
1 tsp cinnamon
1 tsp salt
optional-chopped pecans or walnuts

mix dry ingredients together in large bowl.
Mix wet ingredients together in a medium bowl and add to the dry. Mix until blended but do not overmix or beat.

pour into two greased bread pans. Bake for 50-60 minutes until a toothpick comes out clean

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ForJar lids are my favorite lids to use for canning. Use the link below and the code RENEE10 to receive a 10% discount
https://forjars.co/?sca_ref=3189761.S...

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