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You are here: Home / FOOD + WINE / Breads, Muffins & Such / Banana Pineapple Bread Recipe

Banana Pineapple Bread Recipe

3/27/13

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banana pineapple bread
The other day I noticed that the bananas had ripened beyond the point of eating fresh so instead of making plain old banana bread I decided to add a bit of pineapple to the mix and banana pineapple bread. This recipe turned out so moist and delicious. I hate to admit this but it was gone in just two days. I’m not suppose to have yummy goodness like this, but my resistance was low and I couldn’t stop myself.

BANANA PINEAPPLE BREAD-1

I just have to show off how perfect this bread turned out. I’m convinced this is due to my new Maytag oven. Normally, my banana bread would be burned on the bottom and not cooked in the middle. This one though, this one turned out absolutely perfect!

BANANA PINEAPPLE BREAD-3

Can you see the chunks of pineapple in the bread. Oh so very good.

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Do you want to lick the screen?

BANANA PINEAPPLE BREAD-8

BANANA PINEAPPLE BREAD INGREDIENTS:

1 1/2 cups flour
1/3 cup granulated sugar
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 tsp. vanilla extract
3/4 cups vegetable oil
1 cup mashed ripe banana (2-3 overly ripe bananas)
1 can (8 oz.) crushed pineapple, drained
1/2 cup chopped walnuts or pecans, optional

BANANA PINEAPPLE BREAD DIRECTIONS:

Preheat oven to 350 degrees F. Lightly butter a loaf pan and dust with flour or you can just spray with cooking spray.

In a bowl, combine dry ingredients: flour, sugar, baking soda and salt. In another bowl combine wet ingredients: eggs, vanilla, vegetable oil, banana, pineapple. Add wet ingredients to dry ingredients until moistened. Stir in chopped nuts if desired and then pour into prepared loaf pan.

Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let the bread cool for at least 10 minutes in the pan and then remove from pan and let completely cool on a wire rack.

BANANA PINEAPPLE BREAD-9

Do you mix up other things in your standard banana bread recipe? Leave me a comment and let me know.

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Comments

  1. Nicole says

    May 15, 2013 at 1:27 pm

    I just made this and had to come comment, it is delicious! I used only half the oil and used unsweetened applesauce to make up for the difference, and it is so good, I don’t think it’s going to last through the day!

  2. Katy says

    April 21, 2013 at 11:45 am

    Blueberries!!! I was thinking of actually adding all 3 when I make it today!

  3. Deb Thompson says

    April 16, 2013 at 11:13 am

    Medeja- that is exactly what I was going for. Thanks for stopping by.

  4. Medeja says

    April 15, 2013 at 9:52 pm

    What a wonderful bread! Makes me think about a lovely sunny day on a beach under a palm tree 😀

  5. Deb Thompson says

    April 4, 2013 at 10:16 pm

    Hi Lori, I think fresh pineapple would taste just as great.

  6. Deb Thompson says

    April 4, 2013 at 10:15 pm

    Karen, those sound like great additions. I’m going to give that a try!

  7. Karen says

    April 3, 2013 at 2:22 pm

    plumped raisins & sweetened coconut are good ad ins & I think they would be extra great with the pineapple!

  8. Lori TenHaken says

    April 1, 2013 at 11:43 pm

    This looks incredible. And 2 of my favorite fruit. Do you think fresh pineapple would be okay? I can not bring myself to buy canned anymore.
    Thanks and blessings,

  9. Maryann says

    March 27, 2013 at 3:18 pm

    Deb that sounds yummy

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About Me


Deb is a travel writer/influencer from Michigan whose work takes her across the country in search of unique (think haunted & strange) and interesting attractions, landmarks, cities and towns.

She’s an avid road-tripper that loves staying in haunted locations, but enjoys everything from glamping to luxury accommodations.

She suffers from an incurable case of wanderlust, is a self-proclaimed wimp when it comes to extreme adventures, but is the first in line for ghost hunts.
Email her at [email protected]

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