Due to how delicious they are, these turnovers make excellent appetizers and are well worth the extra work! They can be baked, frozen, and reheated for 5-7 minutes at 375 degrees F (190 degrees C) for do-ahead appetizers.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 32 |
| Yield: | 2 8×4-inch loaves |
Ingredients
- 1 cup white sugar
- ½ cup brown sugar
- ¼ cup butter, softened
- ¼ cup applesauce
- 1 egg
- 2 egg whites
- 1 cup mashed ripe bananas
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 cups self-rising flour
- ½ cup buttermilk
- 1 (8 ounce) can crushed pineapple, drained
- ½ cup chopped maraschino cherries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8×4-inch loaf pans.
- Beat white sugar, brown sugar, butter, and applesauce together in a bowl using an electric mixer until light and fluffy. Beat egg and egg whites into sugar mixture; stir in bananas, vanilla extract, and cinnamon. Mix flour, alternating with buttermilk, into sugar mixture until batter is well mixed; fold in pineapple and cherries. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 120 mg |
| Sugars | 12 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
It’s ok, but has a strong taste of flour and not much cherry/pineapple/banana flavor. If I make this one again it’s gonna need some serious tweaking.
I added coconut to the cherry pineapple, and banana…….MAJOR YUMMY!
It went so fast I never got a photo. They are asking for more so I will definitely be making it again. Delicious.
I will reduce flour next time if I make and add salt. I can taste the flour and needs salt. Very bland tasting bread and hubby said he doesn’t like. And he’s a huge fan of cherry bread. I can’t taste pineapple at all. Tastes like banana cherry and flour. Followed recipe exactly except for 2 loaves, not 1. That was an accident as this is first time using All Recipes and didn’t realize you can change number of servings. First time with self rising flour also.
I made a bunch of changes to the recipe. I didn’t have buttermilk so I put rice vinegar into 1/2 cup milk, I added 1/2 cup sunflower seeds, 1/2 cup chopped dried figs, about 1 cup chopped almonds and substituted mandarin oranges for the pineapple and put in chopped cranberries. I made my own ‘self rising flour’ and the bread is DELICIOUS! I will definitely make it again.
Bread turned out perfect with the following adjustments. I omitted the applesauce and buttermilk. Used regular flour and added whole eggs and 1/4 cups of pineapple juice. Bread came out moist and delicious and rose beautifully
Added half cup toasted coconut- really good.
Very tasty! My family loved it!!
I, like the other reviews, didn’t get much rise from the recipe. However, I thought the taste and texture was excellent. I will make this again, maybe add some chopped peacns. Yum!
The taste of this bread is very good, although a little sweet for our tastes. I may not have drained the pineapple enough because the bread was soggy on the bottom after baking for 1 hour and 15 minutes. We liked the bread well enough that I will try it once more, letting the pineapple drain longer and using a new package of self-rising flour in case that was part of the problem.
I made some changes. Instead of using self-rising flour I added 1 1/2 tsp. of baking powder and 1/2 tsp. of salt per cup of flour. I also cut the sugar to 3/4 cup and the brown sugar to 1/3 cup. It turned out great, and I will make it again.
Mine, too, turned out dense and did not rise very well. Like Lultzflcat, I didn’t have the pineapple on hand and had to improvise which might have lead to the heaviness of the bread issue. I also added chopped pecans which I thought rather saved the recipe for me (added flavor). It tasted fine but like my husband said when he ate a piece…”it needs more bread texture”. The picture is what motivated me to want to try this recipe. It’s one of those recipes where I wasn’t too disappointed, but wasn’t 100% pleased either. Would like to try it again sometime though.
I didn’t get much rise on this from the self-rising flour (which I rarely use), and if I make this again, I’ll probably add just a little bit of baking soda. The bread is very moist from the fruits, and its texture is a little on the dense side. I had no canned crushed pineapple, so I just used some fresh pineapple from the fridge, chopped it very finely, and I did add some chopped pecans. Made half a recipe and got two small loaves. Although a little sweet for us (personal taste), it is very tasty.