Everything-but-the-kitchen-sink loaf!

I almost called this recipe my “Leftover Loaf,” but then I realized it kind of sounded like it might be leftover meatloaf, and that’s not really delicious, is it?

Here’s the deal: I had a bunch of bananas that were past the perfect point of ripeness, and some leftover crushed pineapple and unsweetened applesauce in the fridge. And I wanted something super yummy to eat… so I turned to Google and found this recipe.

A few tweaks later, I had invented this delicious dessert!

Kitchen sink loaf

Inside Kitchen Sink loaf

Loaf slices

The recipe yielded 2 big loaves, which is kind of awesome, because you can freeze one (unless your boyfriend, like mine, can inhale an entire loaf in one day… Then you won’t need to freeze either).


  • 3 cups flour
  • 2 cups sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tbsp. cinnamon
  • 3 eggs
  • 1-1/4 cups unsweetened applesauce
  • 2 tsp. vanilla
  • 1 cup crushed pineapple, drained
  • 2 cups mashed ripe bananas
  • 1/2 cup brown sugar
  • 1/2 cup pecan pieces
  • 1 tsp. cinnamon


  • Grease and flour 2 loaf pans, set aside, and preheat oven to 350 degrees.
  • Sift together the first 5 ingredients (all dry ingredients) in a medium bowl and set aside.
  • With an electric mixer on a low setting, combine eggs, applesauce, vanilla, pineapple and bananas.
  • Add the dry mixture into the wet gradually, combining until you have a fairly smooth batter (you’ll still have some lumps and bumps from the fruit).
  • In a small bowl, combine brown sugar, pecans and cinnamon (this is your topping).
  • Pour the batter into your pans, and sprinkle the brown sugar/pecan mixture on top.
  • Bake for 1 hour (or longer… basically until an inserted toothpick comes out without batter on it).
  • Enjoy!

I was really pleased with how the recipe turned out, considering all of the substitutions and changes I made. Next time, I might even add some shredded coconut into the mix to give it a more tropical flavour!🙂

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