Low-Fat Banana Bread

Banana cake is one thing i learned how to perfect during high school. I got my first banana cake recipe from the Del Monte Kitchenomics newsletter to which i am subscribed to years ago. I've kept that recipe hidden inside a broken fridge at the back of our old house (why oh why...), forgotten about it till after we transferred to another house, and technically lost it in the process. The original recipe requires the addition of crushed pineapple due to the fact that the club is trying to sell their del monte product. But you wouldn't imagine how good the combination is until you taste it. I tried google searching the recipe but to no avail. It's just so sad i lost a part of my baking treasures because of sheer laziness to organize my stuffs. Anyway, i was able to use the loaf pans i bought months ago to bake this low-fat banana bread. These loaves were extremely moist you would never guess it was low-fat. I was able to make about 5 medium loaves out of the recipe that i'm posting here. I was supposed to add some chocolate chips to one of the loaves but lost track of my supplies and run out of it. Also, the youngest monster has been complaining that he's been getting too much of the sweet stuffs recently and wanted something healthy. And so i thought of adding pineapple. Also a nice way to remember my good old banana cake recipe. =)

8 eggs
3 1/2 c brown sugar
1 1/3 c sourmilk (i added the juice of 4 large calamansi to 1 1/3 c low-fat milk)
4 tablespoons vegetable oil
4 tablespoons vanilla extract
7 c all purpose flour
8 teaspoons baking powder
4 teaspoons baking soda
4 teaspoons salt
10 over ripe bananas (mashed)
1 can crushed pineapple, drained ( i forgot the exact size but i'm pretty sure it's the one next to the smallest)

Preheat oven in 320F/160C.

Beat the eggs and sugar using an electric mixer at medium speed until light and frothy for 5 minutes. Add the milk, oil, and vanilla and mix well. Add in the bananas and pinapple. In another bowl, combine all the dry ingredients. Mix the dry ingredients with the egg mixture and fold in until completely mixed. Bake in a greased loaf pan for about an hour or until the toothpick inserted in the middle comes out clean. Best served while the bread is still warm, or piping hot in our case.=)

P.S. Just a tip, i experimented on using banana leaves to line my pan to do away with additional grease and it worked perfectly well.