A fresh twist on the classic Italian sandwich.
Preheat oven to 350ºF.
2 cups all-purpose flour3 tbsp finely chopped crystallized ginger, divided1 tsp baking soda1/2 tsp salt
Combine flour, 1 tablespoon crystallized ginger, baking soda and salt in medium bowl.
2/3 cup sugar1/2 cup plus 2 tablespoons butter, softened, divided1 egg3 large ripe DOLE Bananas, mashed (1-1/2 cups)2 cans ( 8oz. each) DOLE Crushed Pineapple, drained, divided
Beat sugar and 1/2 cup butter until light and fluffy in large bowl. Beat in egg, mashed bananas and 1/2 cup drained pineapple. Stir in flour mixture,mixing just until blended. Spoon batter into 8x4-inch loaf pan, sprayed with nonstick cooking spray.
Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan and cool completely on wire rack.
Cut loaf with serrated knife into 12 slices, about 1/2-inch thick.
1 pkg (8 oz.) cream cheese, softenedremaining pineapple2 tbsp crystallized ginger
Stir together cream cheese, remaining pineapple and remaining 2 tablespoons crystallized ginger. Preheat Panini press or grill pan. To make each sandwich, spread one slice bread with about 2 tablespoons cream cheese mixture; top with second slice. Lightly spread about 1/2 teaspoon butter on each side of sandwich.
Grill on Panini press 45 to 60 seconds or until lightly browned. Cook 45 to 60 seconds on each side if using grill pan.Note: Tropical Banana Bread can be baked the day before and sandwiches grilled for breakfast the next day.
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