zest of one lemon
3/4c frozen pineapple
3/4c frozen cranberries
1c chopped pecans
2T ground chia and flax seed
3/4c single source EVOO
1c whole milk plain Greek yogurt
1/2c - 1c fruit juice - I used pineapple
1c brown sugar
1-2T vinegar
3 lg. eggs
Preheat your oven to 350° Peel and mash the bananas, chop the pineapple and cranberries. Add the remaining ingredients and combine well with a silicone spatula or a heavy wooden spoon in a very large bowl.
Whisk together the dry ingredients together:
1-3/4c all purpose unbleached flour
3/4c whole wheat flour
1c corn flour
1t salt
1/2T baking soda
1T baking powder
1-1/2T pumpkin pie spice
Add the dry ingredients - a little at a time - to the big bowl, stirring until everything is incorporated. Pour into a greased 9"x13" pan and a smaller one. Sprinkle with crunchy turbinado sugar - either plain or with pumpkin pie spice added. Bake for 45-60 minutes, depending on the size of the pan, or until each pan passes the clean toothpick test. This is great as a snack, for breakfast, or dessert. . .Lin
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