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Pineapple Banana Hummingbird Mini Loaves

Prep Time 15 minutes
Total Time 55 minutes
Difficulty 2.0 Medium
Calories Per Servings 160 Calories
Servings 30
Nutrition facts Nutrition facts


A great bread to serve at holiday brunches

Ingredients 9


1 (2-layer) yellow cake mix
1 pkg. (4-servings) vanilla flavor instant pudding & pie filling
4 whole egg(s)
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1 can (20 oz) DOLE® Crushed Pineapple, undrained
DOLE Banana(s), pureed
1/2 cup chopped pecans
  Cream Cheese Glaze (see below)




Preheat oven to 350 F. 


1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) vanilla flavor instant pudding & pie filling
1 tsp ground cinnamon
4 eggs
1/4 cup vegetable oil
1 cup reserved pineapple juice
1 can (20 oz.) DOLE® Crushed Pineapple
2 medium ripe DOLE Bananas, well mashed (1 cup)
1/2 cup chopped pecans


Combine cake mix, dry instant pudding, cinnamon, reserved pineapple juice, eggs and oil in large bowl with mixer 2 minutes, or until blended.  Add crushed pineapple, bananas and nuts; mix just until blended.



Pour prepared batter into 5 foil mini loaf pans sprayed with nonstick cooking spray.  Bake 40 minutes, or until toothpick inserted in center of cake comes out clean.  Cool completely.



Drizzle Cream Cheese Glaze over cooled loaves.  Garnish with additional chopped pecans, if desired.


2 oz. softened cream cheese
1 tbsp milk
1/2 cup powdered sugar


Cream Cheese Glaze:  Combine 2 oz. softened cream cheese with 1 tablespoon milk and 1/2 cup powdered sugar; drizzle over cooled loaves.

Variation:  Omit DOLE Bananas, substitute with 1 cup Maraschino cherries, drained and cut in half and remove ground cinnamon.

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