Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 350 f. in a large bowl using an electric mixer, beat together the eggs, sugar, vanilla, oil and bananas. add zucchini. in a separate bowl, mix together the flour, baking powder, baking soda and salt. slowly add this into the zucchini mixture. beat until mixed. add pineapple and nuts. mix well. pour into two greased and floured 9x5 loaf pans. bake at 350 f for 50 to 55 minutes. remove from oven. let it cool in the loaf pans for 10 minutes and then remove it and place on racks to cool. makes two standard size loaves. freezes well too!