BANANA BREAD SANDWICHES

What does one do with a lot of banana's, gotta make something before I have fruit flies running around.  I remembered this recipe and what better time to make it.  I had the banana's. I was not able to find the pineapple preserves at my local market so I used apricot. The bread is very moist, a wonderful taste of banana's.  So off to work with Mr. Dick they go and the container always comes home empty.   

Banana Bread Sandwiches
Paula Deen May 2009

2 cups flour
1 cup sugar
1 1/2 tsp baking soda
1 tsp ground cinnamon
3/4 tsp salt
1/4 tsp ground nutmeg
3/4 cup vegetable oil
3 large eggs
2 1/2 cup mashed ripe bananas
( about 6 medium)
1 tsp vanilla extract

Pineapple Filling:
1 (8 ounce) package cream cheese, softened
1/2 cup pineapple preserves
1/4 cup sweetened flaked coconut
1/4 cup chopped pecans

Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with pam spray and dust with flour. Or use the pam spray with flour.

In a medium bowl, add the flour, sugar, baking soda, cinnamon, salt and nutmeg and mix with a spoon to blend all the ingredients.

Using a large bowl, combine the oil, eggs, bananas, and vanilla and mix on low speed add the flour mixture and mix until combined. Pour the batter into the prepared baking pan and bake for 23-27 minutes. Check using a toothpick inserted into center of bread comes out clean. Allow the bread to cool for about 30 minutes. Then remove and place on a cooling rack. Cut the bread into 3x1 inch slices. Cut each slice in half and spread with the Pineapple filling then place the top halves over the filling.

Pineapple Filling:
In a medium size bowl add all the filling ingredients and mix until blended.