Moist Pineapple Banana Bread Recipe

5 36 38
Moist Pineapple Banana Bread Recipe
Moist Pineapple Banana Bread Recipe photo by Taste of Home
Publisher Photo

Moist Pineapple Banana Bread Recipe

Read Reviews
5 36 38
Publisher Photo
Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. —Mary Watkins, Chaska, Minnesota
Featured In: Banana Bread A to Z
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

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 8x4-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).
Originally published as Pineapple Banana Bread in Quick Cooking May/June 2001, p37

Nutritional Facts

1 slice: 191 calories, 9g fat (1g saturated fat), 20mg cholesterol, 120mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 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)
  1. 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 8x4-in. loaf pans.
  2. 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).
Originally published as Pineapple Banana Bread in Quick Cooking May/June 2001, p37

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Reviews forMoist Pineapple Banana Bread

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Maggi User ID: 9297627 277574
Reviewed Nov. 10, 2017

"Thought the pineapple overshadowed the banana (this IS a banana bread?), so I added 1 tsp. of banana extract. Upped the cinnamon a bit (ie: just dumped a bit; also added a blop of vanilla). Turned out great! with these tweaks. I DID make it per recipe the first time in case someone objects to the tweak."

MY REVIEW
Jennifer User ID: 9293735 276727
Reviewed Oct. 24, 2017

"This is one of the best banana bread recipes I have ever used. Very moist and delicious! Add walnuts for a little bit more texture but the taste is incredible!"

MY REVIEW
kbabe819 User ID: 3846515 274600
Reviewed Sep. 28, 2017

"Nice change from my classic banana bread recipe. Next time I'd add more cinnamon and substitute applesauce for some oil."

MY REVIEW
xxcskier User ID: 1136353 255313
Reviewed Oct. 12, 2016

"This was really good! I shared with other family members and everyone loved it. I think adding some walnuts or pecans might also be good! I'm keeping this recipe for sure!"

MY REVIEW
misscoffeepot User ID: 7519492 249748
Reviewed Jun. 24, 2016

"certainly a keeper. I had a lot of pineapple tid bits to use up, so did use in place of crushed. I like the flavors-very moist, and freezes perfectly. I the banana flavor is mild and not overpowering. Next time I may add a bit more cinnamon, just cause I like it, and a bit of ginger- but that is the beauty of a good recipe-you can tweak a bit to your personel likes"

MY REVIEW
mrsnelson1530 User ID: 7105707 248659
Reviewed May. 26, 2016

"I love making this recipe it is so easy, so good, and very moist. I am constantly giving this receipe to people. This last time I made it I did not have flour or sugar in the house, so I substituted it with cake flour and confectioners sugar. It turned out just fine. I also forgot the recipe calls for 8 oz of crushed pineapple I accidently put 20 oz. Whoops but it still turned out fine, the original recipe the pineapple tends to get lost up against the banana but with the 20 oz. you can definetly taste both. I also never drain the pineapple juice it adds to the moisture, if you drain the juice the bread just tastes ok."

MY REVIEW
koli2010 User ID: 8687861 241194
Reviewed Jan. 6, 2016

"I make this all the time. I substitute 1/4 cup of the oil with applesauce. Cuts down on calories and adds extra moisture. I bake it in small pans and freeze. I just take out a small loaf when needed. It is the best recipe I have come across for banana bread."

MY REVIEW
LizaJane_Wausau User ID: 8483106 238528
Reviewed Dec. 1, 2015

"Moist and delish!! Love it and those I work with love it as well!!"

MY REVIEW
shortytalk User ID: 1598556 223006
Reviewed Mar. 17, 2015

"its ok..."

MY REVIEW
kymom5 User ID: 6437431 220917
Reviewed Feb. 19, 2015

"Very good and moist!"

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