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Pineapple Banana Bread with Walnuts Recipe
Pineapple Banana Bread with Walnuts Recipe photo by Taste of Home

Pineapple Banana Bread with Walnuts Recipe

Read Reviews (11)
5 11
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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
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 10 servings

Ingredients

  • 1 cup King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Pineapple Banana Bread in Reminisce Extra April 2003, p52

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.

Reviews for Pineapple Banana Bread with Walnuts(11)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Oct. 23, 2013

This bread sure looks moist and yummy! Plan to make soon!!

MY REVIEW
Reviewed Nov. 11, 2012

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

MY REVIEW
Reviewed Jun. 13, 2012

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...

MY REVIEW
Reviewed Aug. 31, 2011

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.

MY REVIEW
Reviewed May. 23, 2011

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

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