Banana Pineapple Bread
Moist and flavorful Banana Pineapple Bread made with ripe bananas and crushed pineapple. An easy, tropical twist on classic banana bread!
Servings: 12
Calories: 322kcal
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 3 large eggs room temperature
- 1 8-ounce can crushed pineapple, do not drain
- 1 ½ teaspoons vanilla extract
- 2 cups overripe bananas mashed
- ¾ cup chopped walnuts or pecans optional
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate large bowl, whisk the melted butter and brown sugar until smooth.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the crushed pineapple (with its liquid) and vanilla extract until fully combined.
- Stir in the mashed bananas until evenly incorporated.
- Gently stir the dry ingredients by hand into the wet mixture just until no streaks of flour remain. Be careful not to over mix.
- Fold in the walnuts or pecans, if using.
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60 to 70 minutes, or until a toothpick or skewer inserted into the center comes out clean.
- Remove from the oven and place the pan on a wire rack. Allow the bread to cool completely before removing it from the pan, slicing, and serving.
Notes
Use overripe bananas. The riper the bananas, the sweeter and more flavorful your bread will be. Look for ones with plenty of brown spots.
Approximately 4 medium to large bananas will make about 2 cups of mashed bananas.
Don’t drain the pineapple. The liquid from the crushed pineapple adds moisture and flavor, keeping the bread soft and tender.
Avoid over mixing. Stir the batter just until the ingredients are combined. Over mixing can lead to a tough, chewy loaf.
Line the pan. Parchment paper makes it easier to lift the bread out once it cools and prevents sticking.
Check for doneness early. Oven times can vary, so begin checking around 55 minutes. If the top browns too quickly, tent with foil until the center is cooked through.
Leftovers will keep at room temperature for 3-5 days as long as it's covered or in an airtight container or will keep for up to 1 week in the refrigerator.
Nutrition
Calories: 322kcal | Carbohydrates: 47g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 150mg | Potassium: 195mg | Fiber: 2g | Sugar: 23g | Vitamin A: 327IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 2mg
