• 250ml olive oil
• 350g self-raising flour
• 1 tsp ground cinnamon
• 350g golden caster sugar
• 4 medium very ripe Del Monte® bananas
• 1 can (425g) Del Monte® Pineapple Slices
• 2 large free-range eggs
• 1 tsp vanilla extract
• 50g sultanas or chopped pecans
1)Preheat the oven to 180°C/350°F/Gas 4. 2)Grease and line a loaf tin. 3)Sift the flour and cinnamon into a mixing bowl and add the sugar. 4)In another bowl, peel then mash the bananas. Drain the Del Monte® Pineapple Slices and cut roughly into pieces. Add to the bananas with the oil, eggs and vanilla extract. Mix it all together and then fold into the other bowl of dry ingredients until smooth. 5)Finally, gently blend in the sultanas or chopped pecans. 6)Pour the batter into the loaf tin and bake for 35 to 40 minutes, or until risen, golden and an inserted knife is clean when taken out. 7)Leave the loaf to cool for 10 minutes before turning onto a wire rack to fully cool.
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Jack Monroe's Del Monte pear, almond & buckwheat cinnamon buns
On the lookout for some baking inspiration, why not gives these ‘Pear, Almond & Buckwheat Cinnamon Buns' a go from @Jack Monroe exclusively for Del Monte. Topped with thick icing, these fluffy and super satisfying buns are a great option for a gut-friendly breakfast (thanks to the added buckwheat flour and yoghurt), or as a welcomed sweet treat at your next park picnic.