It comes out more like a moist cake than a bread and this recipe is really easy!
Preheat oven to 350F. Line a bread pan with parchment. I used the parchment to lift the bread from the pan and set it on the cake plate then used a sharp knife to cut around the glass to get a nice round doily on the plate.
3-4 ripe bananas
1/3 cup melted butter
1 tsp vanilla extract
1 cup sugar
pinch of salt
1 1/2 cup flour
1 tsp baking soda
3/4 cup drained pineapple chunks
1 tbsp pineapple juice
1/2 cup pecans
Beat the egg, mash the bananas and melt the butter but don't get it hot. Combine. Add sugar, mix. Add salt and flour, mix. Add baking soda, mix. Add pineapple, juice and pecans. Mix. Pour batter into parchment lined pan. Bake for one hour or until a toothpick in centre comes out clean. I think I gave this one about 7 minutes extra.
It's moist enough to eat like cake but spread a little butter on it to knock it up another notch. Our friend Kevin said this is the best banana bread he's ever tasted.