What to do with Pineapple Guavas?

A rainy California day this holiday week... time to use some of the pineapple guavas I've been collecting.
Here is a recipe for banana bread- substitute the mashed banana for mashed pineapple guavas-- yummy!!
Banana Bread Recipe, from Food Network:

Ingredients
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.


Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.


In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.


Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.


Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

What to make with all this spinach...

Tonight I'll try a new spinach recipe, below.
Indian Spinach and potatoes

Dinner Meal Plan Dec. 5th- Dec 10th

Sunday: Vege meatballs in Marinara Sauce with pasta

Monday: Vege Stir Fry with brown rice

Tuesday: Salmon with Salsa Verde (using tomatillo and green tomatoes) with sweet potato fries (slice sweet potato into thin strips, coat with olive oil, salt and pepper on baking sheet, bake for 40 min at 350.)

Wednesday: Butternut Squash Risotto

Thursday: Leftover night

Friday: Pizza Night