Last month I attended BlogHer’12 in New York and had the opportunity to meet with the awesome brand DOLE. I love all the samples I tried and brought many of them home for my family to try. My sons loved Dole’s Real Fruit Bites and Dole Shakers fruit smoothie; they are low in calories and pack well in your child’s backpack on their way to college.
After two weeks of our family getting adjusted to the new college routine, we decided to enjoy a nice family dinner this long weekend and bake the Pineapple Banana Hummingbird Mini Loaf that I tried, several times, at the BlogHer’12 conference. The recipe card you see in the photo above, was generously given to all attendees and I was so excited to share this sinful desert with my family and our readers.
Here are the ingredients that you will need to put on your shopping list.
1 package of yellow cake mix
1 package of JELL-O Vanilla Flavor Instant Pudding Pie Filling
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1 can (20 oz.) Dole Crushed Pineapple juice drained and 1 cup reserved
2 medium, ripe DOLE bananas, well mashed (1 cup)
1/2 cup chopped PLANTERS Pecans
2 oz. softened PHILADELPHIA Cream Cheese
1 tablespoon of Milk
1/2 cup powdered sugar
Preheat oven to 350F. Combine cake mix, dry instant pudding, reserved pineapple juice, eggs, oil and cinnamon in a large bowl and mix for 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 comes out clean. Cool completely. DRIZZLE Cream Cheese glaze over cooled loaves and garnish with additional chopped pecans, if desired. Makes 30 servings or 5 loaves.
Now for a little change, you can do what my family did and just make one large loaf for the whole gang. Regardless if you do five small loaves, or one loaf, this recipe is absolutely delicious and I am proud to say that the one we baked today, is all gone!