Preheat the oven to 350 degrees. Combine the juice from the crushed pineapple, eggs
and oil in a large bowl. Add the cake mix, dry instant pudding mix and cinnamon, and
mix with a mixer or whisk just until blended. Then stir in the crushed pineapple,
bananas and nuts, stirring only until blended.
Pur the resulting batter into 5 foil mini loaf pans that have been sprayed with non stick
cooking spray. Bake at 350 degrees for 40 minutes, or until a toothpick inserted at the
center comes out clean. Cool the loaves completely.
Mix the ingredients for the cream cheese glaze and drizzle the glaze over the top of the
cooled loaves. Garnish with crushed walnuts or pecans if desired.
For the Loaves:
1 20-ounce can of crushed pineapple,
juice drained and set aside
1/4 cup vegetable oil
1 package of yellow cake mix, 2-layer size
1 package of Jello instant pudding & pie filling mix
(Vanilla flavor, 3.4 ounce size)
1 teaspoon of ground cinnamon
2 ripe medium bananas, mashed, about 1 cup
1/2 cup of chopped walnuts or pecans
For the Glaze:
2 ounces of cream cheese, softened
1/2 cup of powdered sugar
1 tablespoon of milk
|The Bakery Chef presents ...
Pineapple Banana Mini Loaves
at The Fatted Café