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2hrs 20mins

Ingredients Nutrition


  1. In large bowl, combine 1 1/2 cups flour and yeast; set aside.
  2. Drain pineapple in a sieve, pressing out as much juice as possible. Reserve juice in a 1-cup measure; add water to make 1/2 cup.
  3. Pour juice into small saucepan. Add sugar, salt and butter. Stir mixture constantly over medium-high heat until butter softens.
  4. Add juice mixture, banana and egg to flour mixture. Beat 1 minute with electric mixer on low speed.
  5. Scrape batter from sides of bowl; beat 2 minutes longer at high speed. By hand, stir in enough remaining flour to make a soft dough.
  6. Stir in drained pineapple. Cover bowl with towel; let rise in a warm place, until doubled 1 to 1 1/2 hours. Stir down dough.
  7. Grease a 2-quart casserole with high sides or a souffle dish. Turn dough into dish.
  8. Cover with towel; let rise 45 minutes.
  9. Preheat oven to 375 degrees F. Bake until golden brown, 30 to 40 minutes.
  10. Cool in dish 5 minutes; remove from dish.

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