Banana Pineapple Bread Recipe

Banana Pineapple Bread is so good – it is definitely a must make.

Banana Pineapple Bread is a very moist and delicious tropical tasting quick bread.  Bananas and canned pineapple make this a year round treat that your family can enjoy.  Banana Pineapple Bread is very easy to make for your family.  Children and adults this this quick bread.  I made this bread a week ago and it was still moist and tasty.

 

Banana Pineapple Bread

 

Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.  Check out all of Linda’s great Bread Recipes for your bread making.

 

 

Pineapple Banana Bread Recipe:

Banana Pineapple Bread Recipe

Prep Time: 20 minutes

Cook Time: 60 minutes

Yield: 2 loaves

Ingredients:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
eggs
1 1/4 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup finely-chopped pecans (or your favorite nuts)
1 cup crushed pineapple, well drained*
2 cups (4 to 5) very ripe bananas, mashed (preferably overripe)**

* With the excess liquid drained, this is almost the amount in a 15-ounce can of crushed pineapple.

** To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered with brown spots.  Use a potato masher, fork, or spoon to mash the bananas, leaving no chunks of banana.

 

Instructions:

Preheat oven to 350 degrees F.  Adjust oven rack to lower middle position.  Grease two (2) 9x5-inch loaf pan.

In a large bowl, combine flour, sugar, salt, baking soda, and cinnamon; set aside.

In another bowl, beat together the eggs, vegetable oil, and vanilla extract.  Add the pecans, drained crushed pineapple, and the mashed bananas; stir until combined.  Stir mixture into the flour mixture until just moistened.

NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperature are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.

Pour batter into prepared loaf pans and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.  NOTE: Be sure and poke the toothpick already to the center of the loaf.  A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F. when done.  Remove from oven and cool on a wire rack 10 minutes; remove from pan.  Cool completely before slicing.

Thermapen Instant Read Meat ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined:

Storage:  Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil.  May be frozen for longer storage.  After thawing frozen breads, reheat them in a 400 degree F.  oven for a few minutes before serving.

Makes two (2) loaves. 

 

https://whatscookingamerica.net/Bread/PineappleBananaBread.htm

Banana Pineapple Bread

 

 

Additional Banana Bread Recipes:

Banana Nut Bread
There is a saying about lemons; “When life gives you lemons, make lemonade.”  Well maybe there should be one for bananas as well – when life gives you overripe bananas, make banana bread!   At least that is what I do.

Banana Oatmeal Yogurt Bread
I combined a couple of my Banana Bread recipes to create this delicious and healthy loaf of banana bread.  The use of yogurt in the recipe allows you to cut back on butter.  This bread is slightly heavier and denser than other banana breads.  Great for breakfast!

Banana Pistachio Yogurt Bread
This Banana Pistachio Yogurt Bread is very moist and very delicious.  I love pistachios, so I though why not make bread using them.  This bread is as addictive as eating pistachios!

Banana Yogurt Bread
This is a very moist and delicious banana bread.  The use of yogurt in the recipe allows you to cut back on butter. Very easy-to-make for your family.

Blueberry Pecan Banana Bread
Whether you enjoy a slice as a snack or for breakfast, this Blueberry Pecan Banana Bread is so flavorful, you will not need any butter.

Raspberry Chocolate Banana Bread
This is a family banana bread recipe that I modified reducing the amount of butter with a substitution of non-fat Greek yogurt.  I also added the fresh raspberries and chocolate chips for an amazing flavor combination.  It is very easy to make and so ridiculously delicious!

Sourdough Banana Bread
I slightly adapted this delicious Sourdough Banana Bread from the outstanding cookbook, The Complete Sourdough Cookbook, by Don and Myrtle Holm.  I’m always looking for new ideas and recipes for using my Sourdough Starter.  This quick bread recipe is perfect as the bread is so moist with the sweet taste of bananas, and so easy to make.

Sourdough Banana Zucchini Bread
I adapted my Sourdough Banana Bread recipe and added shredded zucchini squash to the recipe.  This bread recipe is perfect as the bread is so so easy-to-make and delicious!

Ultimate Banana Bread
This recipe for banana bread fascinated me, as it takes 6 bananas in the recipe.  Also the bananas are heated, juiced, and the juice reduced! I  had never heard of this technique before, so I just had to give it a try.  I very slightly adapted a few instructions in the recipe from the Cooks Illustrated Magazine, America’s Test Kitchen, Season 11.

 

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Categories:

Bananas    Breakfast Breads    Pineapple    Quick Bread   

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