Pineapple Banana Bread Recipe

Pineapple Banana Bread RecipePhoto by: Taste of Home Pineapple Banana Bread Recipe Rating 5

"Our four kids like slices of this moist tropical-tasting banana bread for breakfast," comments Mary Watkins of Chaska, Minnesota. "I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time."

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Pineapple Banana Bread Recipe
  • Prep: 15 min. Bake: 1 hour
  • Yield: 32 Servings
15 60 75

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 1-1/4 cups canola oil
  • 2 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple, drained
  • 2 cups mashed ripe bananas (4 to 5 medium)

Directions

  • In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. loaf pans.
  • Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 191 calories, 9 g fat (1 g saturated fat), 20 mg cholesterol, 120 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Pineapple Banana Bread in Quick Cooking May/June 2001, p37

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Reviews for Pineapple Banana Bread (7)

Pineapple Banana Bread Recipe

Pineapple Banana Bread

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Nov. 23, 2011 by caroline.morse

excellent, light, wonderful taste and texture


Reviewed on Feb. 01, 2011 by santinawestbrook

Great recipe. I make this and add some macadamia nuts. Family loves it!


Reviewed on Jan. 29, 2011 by esto13

excellent recipe. very moist and great tasting. will make again


Reviewed on Jun. 17, 2010 by ss_kory

This was a big hit at my house. I altered the recipe a little in that I only put in 3/4 c of oil and increased the pineapple to a 14 oz tin. I used Pampered Chef's Korintje Cinnamon in the loaves, and sprinkled their Sweet Cinnamon Sprinkle of top...Also I added 3/4 cup of pineapple as well. Delicious!!


Reviewed on Apr. 12, 2010 by beauty_1960

I have been making a recipe just like this one for over a decade. I've even left the pineapple out and altered the recipe with 1 cup oil and 1/2 cup water. also vanilla is 1 1/2 teaspoons. Such an incredible bread. If you ever have the Pampered Chef Cinnamon Plus in the pantry use that instead of the plain Cinnamon... oh my God the end result is fantastic.


Reviewed on Jun. 28, 2009 by clairemott

This bread is delicious. I brought one loaf to work and it was gone within an hour. I added 1/2 cup of coconut to the batter and sprinkled chopped macadaemia nuts over the top of each loaf before baking for fun. Not necessary, but I had it on hand.


Reviewed on Aug. 28, 2008 by cristenc

a new family favorite! Pineapples aren't overbearing, but rather taste like bits of apples. I made 6 loaves today to freeze some.

 
 
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