Source: www.seriouseats.com

Red bananas are a variety of banana with reddish-purple skin. They are plumper than the common yellow banana and have cream to light pink colored flesh when ripe. In addition, they are sweeter and softer than yellow bananas having a raspberry-banana flavor. Red bananas have more carotene and Vitamin C than the yellow banana cousin. They can be eaten raw, added to desserts or salads, baked, fried, or toasted. Choose bananas that are deep in color and store at room temperature until slightly soft. 

Servings: 8

Prep Time: 1 hour 20 minutes

Ingredients:

1 2/3 cups all-purpose flour

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 teaspoon baking soda

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup vegetable oil

1/4 cup crushed pineapple

1 1/2 cups mashed red bananas 

Directions: Preheat oven to 350°F. Coat a 9x5x3 inch loaf pan with cooking spray. In a small bowl, whisk together flour, salt, ginger, and baking soda. In a large bowl, beat sugar and eggs together with an electric mixer until lightened in color and thickened in texture, about 4 minutes. Beat in vanilla extract and vegetable oil. Stir in bananas and crushed pineapple. Stir in flour mixture until just incorporated. Pour batter in prepared pan and bake until top is golden and a toothpick comes out clean, about one hour. 

Nutritional Analysis: Calories 270, Protein 4g, Fat 8g, Saturated Fat 1g, Calories from fat 12%, Cholesterol 45mg, Carbohydrates 46g, Fiber <1g, Sodium 250mg, Vitamin A 2%, Calcium 2%, Vitamin C 2%, Iron 10%

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