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Today, we’re bringing you a tropical twist on a tried-and-true baked good: Pineapple Banana Bread. Just when we thought the classic banana bread couldn’t get anymore delicious, this recipe came along. Tangy pineapple pairs perfectly with sweet, ripe bananas for a moist loaf that is truly irresistible. Take your taste buds on a trip to the tropics and give this easy recipe a try.
Like most banana bread recipes, this batter is best when made with very ripe bananas. A green banana just doesn’t have the sweetness we’re looking for here. Mix the mashed banana with sugar, eggs, oil, vanilla, and a can of crushed pineapple. Slowly mix in the dry ingredients until just combined. Overmixing will give the bread a tougher texture.
Pop the loaves in the oven for just under an hour or until perfectly golden and baked through the center. For the best results, allow the loaves to cool before slicing (I know it’s a difficult task). Enjoy a slice for breakfast, brunch, or dessert, you can’t go wrong with this tasty treat.
Pineapple Banana Bread
Yield(s): Makes 2 loaves
10m prep time
55m cook time
you're making mealtime meaningful.
Ingredients
- 3 cups flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ½ teaspoon cinnamon
- 2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2 ½ teaspoons vanilla extract
- 1 (8 oz) can crushed pineapple
- 4-5 large ripe bananas, mashed
Preparation
- Preheat oven to 350 degrees F and grease two 8.5x4.5- inch loaf pans.
- In a medium bowl, sift together flour, salt, baking soda, and cinnamon until well combined.
- In a large bowl, whisk together sugar, oil, eggs, and vanilla for 1-2 minutes until light and smooth. Mix in pineapple and mashed bananas.
- Slowly mix dry ingredients into the wet until just combined.
- Pour batter evenly into the two prepared loaf pans and bake for 50-55 minutes or until an inserted toothpick comes out clean. Cover with foil for the last 15 minutes if loaves are getting dark on top.
- Allow bread to fully cool before slicing.
Recipe adapted from Food.com
