[X]

Home > Recipes > Pineapple Banana Bread

Pineapple Banana Bread Recipe

Pineapple Banana Bread Recipe photo by Taste of Home

Read reviews (10)

Rate recipe

This versatile bread can be enjoyed as a breakfast treat or simple dessert. My mother gave me the recipe. It was one of her church potluck favorites. It freezes well, too.—Grace Gibbons, Melbourne, Florida

[X]

Rate Pineapple Banana Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pineapple Banana Bread Recipe

Prep: 15 min. Bake: 40 min.

Yield: 10 Servings

15 40 55

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon baking powder
1 egg
1/3 cup canola oil
2/3 cup sugar
2/3 cup mashed banana (about 1 medium)
1/2 teaspoon vanilla extract
1 can (8 ounces) crushed pineapple, drained
1/4 cup chopped walnuts

Directions

In a large bowl, combine the first five ingredients. Combine the egg, oil, sugar, banana and vanilla. Add to the dry ingredients just until moistened. Fold in pineapple and nuts.
Pour into two greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 mini loaves.

Nutritional Facts 1 serving (1 slice) equals 216 calories, 10 g fat (1 g saturated fat), 21 mg cholesterol, 193 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pineapple Banana Bread in Reminisce Extra April 2003, p52

More recipes like this:

More Recipe Collections:
Banana Bread Recipes Bread Baking Bread Recipes Comfort Food Bread Recipes Comfort Food Recipes Nut Recipes Quick Bread Recipes Walnut Recipes

Serve with:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Pineapple Banana Bread

Pineapple Banana Bread

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

Rate and Review this Recipe

(1-10) of 10 reviews

Sort Reviews:

Reviewed on Nov. 11, 2012 by SJS9

I followed the recipe exactly. Talk about moist and yummy. These are it. I cooked mine in a 12 cupcake pan for 20 min. They came out perfectly. SJS9

Reviewed on Jun. 13, 2012 by sandiwaggoner

Wow! I added 1/4 c. coconut to the batter at the end...It is simply fabulous. Came out nice and fluffy. This was eaten within 24 hours...

Reviewed on Aug. 31, 2011 by jms_surprise@cox.net

I doubled this recipe and it was moist and delicious! Made for the gang at work and it was a huge success. Planning on making smaller loaves and wrapping them with a bow and give them out for Xmas.

Reviewed on May. 23, 2011 by Sissy15

As Rachel Ray would say, it's "Yum-o!" Plus, it's so easy.

Reviewed on Mar. 18, 2011 by Marie Mikula

I would definitely make again. It was so moist

and really delicious. I omitted the nuts but I'm sure it would be great with the nuts.

Reviewed on Feb. 07, 2011 by troykelly

The best banana bread that I've tried so far! I didn't have any loaf pans so I used an 8"x8" baking dish and it came out perfect! It was moist, not too sweet and very delicious. Thanks so much for sharing! Will make more later! :)

Reviewed on Jan. 29, 2011 by Dioptase

This is a great recipe. I bake in mini loaf pans and sometimes add Coconut to the batter and on top. Toasted coconut on pineapple banana? Doesn't get any better than that.

Reviewed on May. 26, 2010 by jdh0731

I never tried this, it disappears before I want to try it.

Reviewed on Apr. 19, 2010 by ashjudy

Have made this recipe several times. I always double it and use two large loaf pans. It is a big hit with friends and co-workers.

Reviewed on Jan. 04, 2010 by kfean

This recipe is moist and delicious. Using the smaller pans works well, smaller peices and no waste. I have made this recipe several times and I always double it but still use the smaller pans.