Total 2 hours (includes cooling time)
Active 20 mins
Makes 8 to 10 servings
This classic Southern-style bread is sweet and full of flavor. The batter has bananas, carrots, and crushed pineapple and there’s a crunchy layer of walnuts and brown sugar running through the middle of each piece. I make this entire cake in one big bowl: All you have to do is make a well in the dry ingredients, mix the wet ingredients in the middle, and then combine everything. It’s so simple I actually just use a fork to do all the mixing.
TIP: To remove this sweet bread from the angel food cake pan without flipping it upside down, you need two things: a well-greased pan and a bottle of wine. After the bread has cooled, run the tip of a knife around the edge of the pan to loosen the top of the bread a bit, then set the center of the pan—the part that looks like a tube—on the neck of a wine bottle and carefully pull the side of the pan down. The pan should slide off while the bread stays on the bottle. Then use a spatula to loosen the bottom and slide the bread off of the other part of the pan.