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Pineapple Banana Bread with Walnuts Recipe

Pineapple Banana Bread with Walnuts 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
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:10 servings

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

  • 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.

Nutritional Facts

1 slice: 216 calories, 10g fat (1g saturated fat), 21mg cholesterol, 193mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 3g protein.

Reviews for Pineapple Banana Bread with Walnuts

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MY REVIEW
honeybr User ID: 151770 226934
Reviewed May. 25, 2015

"Made this into muffins for lunch today. It makes 12 small muffins. Everyone ate 2 because they were small (but that's OK). Baked them for 22 min. Really nice and moist. I too used 2 bananas (almost 1 cup mashed). Next time I would double the cinnamon."

MY REVIEW
stell1946 User ID: 7306445 222746
Reviewed Mar. 14, 2015

"I tried this recipe making 12 muffins instead of the bread--the muffins were fantastic! This recipe is definitely a keeper. I can't say enough. My husband and I give this recipe five stars. I followed the recipe exactly except I used two medium bananas instead of one banana as the recipe suggested. The two bananas equaled just about one cup of banana pulp after I put the bananas into the blender to make them nice and smooth. I baked the muffins five minutes longer until they tested done. The pineapple and banana combination gives these muffins a wonderful flavor, and they were nice and light and tender. While baking in the oven the muffins makes the whole house have a wonderful aroma. Thank you Grace Gibbons for sharing this wonderful recipe."

MY REVIEW
Peggie0203 User ID: 2074993 85456
Reviewed Oct. 19, 2014

"Delicious! I used fat free Greek yogurt instead of oil, cut the sugar a bit, and added some chia seeds. 1 1/2 recipes made 16 muffins, which baked in 18 minutes. Definitely worth making again."

MY REVIEW
Joscy User ID: 2694585 134066
Reviewed Oct. 23, 2013

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

MY REVIEW
SJS9 User ID: 4019106 122210
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
sandiwaggoner User ID: 2181677 62267
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
jms_surprise@cox.net User ID: 1263038 62202
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
Sissy15 User ID: 5955550 46998
Reviewed May. 23, 2011

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

MY REVIEW
Marie Mikula User ID: 1285664 88182
Reviewed Mar. 18, 2011

"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."

MY REVIEW
troykelly User ID: 4444344 91312
Reviewed Feb. 7, 2011

"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! :)"

MY REVIEW
Dioptase User ID: 1776920 54586
Reviewed Jan. 29, 2011

"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."

MY REVIEW
jdh0731 User ID: 3723039 125168
Reviewed May. 26, 2010

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

MY REVIEW
ashjudy User ID: 1388441 49224
Reviewed Apr. 19, 2010

"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."

MY REVIEW
kfean User ID: 1241767 49223
Reviewed Jan. 4, 2010

"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."

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