Here’s your other banana bread recipe.

Weren’t you looking for one?

This recipe is adapted from a local community cookbook, Rave Reviews by the Junior League of North Little Rock (© 1982). Banana bread recipes are everywhere, but this one has crushed pineapple in it, and that makes  it sing. I reduce the fat by substituting a single-serving package of unsweetened applesauce (the kind meant for lunch boxes) for some of the oil. You can be even more virtuous by adding a half cup of white whole wheat flour (King Arthur Flour makes it; your grocer probably sells it) and reducing the all-purpose flour by the same amount, if you want to up the fiber count.

This bread is delicious, and I plan to have two chunky slices with hot tea for breakfast tomorrow.

Hawaiian Banana Nut Bread

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

Enough whole walnuts to equal 1 cup chopped after toasting, plus extra for topping

3 large eggs, beaten

1 cup vegetable oil

1 3.9-ounce single-serving container of unsweetened applesauce

2 cups mashed ripe bananas

1 8-ounce can crushed pineapple, drained

2 teaspoons vanilla extract

Preheat oven to 350°F. Spread walnuts in a single layer on a rimmed baking sheet. Bake in oven until toasty and aromatic, about 8 minutes. Watch carefully to prevent burning. Let cool, then chop. Lightly grease (I use vegetable shortening) and flour two 9×5-inch baking pans.

Combine dry ingredients in a large bowl. Whisk briskly. Stir in cooled nuts. In a large measuring cup, combine beaten eggs, vegetable oil, applesauce, bananas, pineapple, and vanilla extract. Stir well, but leave some texture; a few chunks of banana and pineapple are a good thing.

Scrape some of the dry ingredients away from the bottom of the large bowl, then pour the mix of liquids in and combine gently but thoroughly. Divide mixture between the two pans, and stud the tops with the reserved toasted walnuts. Place on a rack in the center of the preheated oven. Bake until breads are golden brown and test done, about one hour. (Tops will resist slightly to gentle finger pressure; sides will have separated slightly from the pan.)

Remove from oven and let cool on a rack in the pans for 10 minutes, then remove from pans and let cool completely. Or for at least as long as you can stand it without cutting a slice.

I made it 20 minutes. Beat that.

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