Moist Pineapple Banana Bread
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
Reviews
I am making a second batch within a week later. 1.easy reciepe! 2. (Love cinnamon) added a little extra. 3. Best Pineapple Banana bread recipe.
Can you provide nutritional data ...carbs, sugars etc.
These are very good. I was looking for something with a pineapple taste & the flavor of the pineapple is lost in the banana & cinnamon, but my family enjoyed I very much.
Great recipe. I line my loaf pans with parchment paper with enough sticking out to easily lift the loaf out. I added 1/2 tsp. Allspice and 1/4 tsp nutmeg and 1/2 cup of walnuts with a few walnuts on top.
I followed everyone's suggestions. I lightly greased my two loaf pans with butter and then a sprinkle of flour. My loaves came out perfectly. I also did 2- 8 oz cans of crushed pineapple. I drained one, the other I added the entire can with juice. (My husband had drained one for me already). I did use the cinnamon. I baked in a convention oven for 1 hour and 20 minutes. I put foil on top of the loaves at about an hour so the tops would not get too brown. They came out great! Interestingly enough the more the loaves sat out of the oven, the better they were. I would recommend letting them cool completely before cutting. I did get my loaves out of the pan immediately after getting out of the oven. They were very moist, however the longer they sat the less moist they were. We really enjoyed this recipe. They were even more tasty the second day. I am going to try adding the coconut and chocolate chip next. Oh, and I did add the 1 cup vegetable oil and 1/4 cup applesauce.
Delete the cinnamon and grease the pan or muffin tins with a mixture of butter and coconut oil and they are crunchy on the outside soft on the inside.
Oh My Goodness 5 Stars! This was the BEST banana bread recipe I have ever tasted and the first one I had ever tried making! The only changes I made were as follows: 1. I used the entire 20oz can of crushed pineapple instead of 8oz. (didn’t read the fine print, lol) 2. I bought a 2-pack of disposable aluminum loaf pans (appox. 8”x4”) with covers and enclosed with parchment paper. I had quite a bit of mixture remaining so I used my 9x5 loaf pan which I greased with canola oil before pouring the extra mixture in. 3. I decided to add a bunch of mini chocolate morsels to my 9x5 loaf mixture pan to be creative. 4. I baked all 3 loaves at once until my toothpick appeared dry which was of course longer than mentioned. **** I can't wait until my current bananas ripen! SCRUMPTIOUS!
I read this recipe and thought “wow! That’s looks really good, and I like the addition of pineapple”. It took 15 minutes longer than the suggested 65 minutes of cooking time for the toothpick to come out clean. And when I went to take the loaves out of the pans to cool, the bottoms stuck, even though I greased them generously. I then noticed that they were still raw on the bottom. I tried putting them back in the loaf pans to bake longer, and they fell apart. So, it was a waste of time and ingredients to make this recipe.
How many bananas?
Turned out really well. Noticed this didn’t suggest flouring (after greasing) the pans....I floured my pans and it made the banana bread raise very well. I used three loaf pans. Since the batter is heavy I think splitting it in 3 helped it raise better. (I also added walnuts.)