- 1/2 cup butter, softened
- 1 cup sugar
- 2 Eggland's Best Eggs
- 1/2 cup mashed ripe banana
- 1/3 cup drained crushed pineapple
- 1/2 cup flaked coconut
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 65-70 minutes or until bread test done. Cool in pan 10 minutes; remove to a wire rack. Yield: 1 loaf.
Reviews for Pineapple Banana Bread(11)
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Good bread. I added pecans and a little extra coconut. After trying it, we thought that it still need a stronger coconut flavor. But it was still a very good twist on the original banana bread.
I think this bread was moist and very good. My husband and I agreed that it really wasn't any better than my regular banana bread recipe I make. I was expecting more from the pineapple and coconut. I did think it was good enough to give as gifts to my two colleagues at work to thank them for something they did for me. They told me it was very good and they enjoyed it.
More of a dessert then a breakfast treat. Use a sharp knife to cut as the coconut makes it hard to get a sharp edge.
This is really good. A nice surprise from the regular banana bread! I will be making this one again! ;-)