This is an incredibly easy recipe that turns out four mini loaves that are moist, full of banana flavor, and reasonably good for you. The pineapple in the breads provides additional moisture and taste, and a hint of allspice complements the banana and pineapple flavors. I use easy-to-find bran flakes in the breads. The bran gives the loaves a little texture as well as dietary fiber. You can top the batter with walnuts and a little sugar, if you'd like. The walnuts will toast to a nice, sweet crunchiness. I like to use up my very ripe (okay, mushy!) bananas to make the breads for a breakfast treat, and my husband insists the breads also make great evening desserts with a cup of coffee. Enjoy!
Banana Bran Pineapple Breads -- Makes 4 Mini Loaves
1/4 cup of canola oil
1 large egg
2 very ripe medium bananas (about a cup), mashed
1/3 cup of brown sugar
1/2 cup of milk
1/2 cup of crushed pineapple
1 cup of bran flakes
1 cup of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1/4 teaspoon of allspice
1/2 - 1 cup of broken walnuts, optional
Sugar to sprinkle, optional
Spritz 4 mini loaf pans well with non-stick cooking spray. In a medium bowl or measure whisk or beat together well the oil, egg, bananas, brown sugar, and milk. Stir in the pineapple and bran flakes until fully incorporated. Stir in the flour, baking powder, salt, and allspice just until mixed in (don't beat the mixture, just make sure the white streaks have mostly disappeared). Divide the mixture among the prepared pans. Sprinkle the top of the batter in each pan evenly with the walnuts and a little sugar, if you'd like, then spritz the top of the batter with non-stick cooking spray (this will hold the sugar in place and help keep the walnuts from burning). Put two pans in the basket of your air fryer, put the basket in the air fryer, and air fry the batter at 320 degrees for 20-25 minutes or until the breads are golden brown and a pick inserted in the center of a loaf comes out with no wet batter attached. Remove the loaves from the air fryer to cool in their pans for a few minutes and repeat the cooking process with the remaining batter. When the pans are cool enough to handle, remove the breads from the pans to cool completely.
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