Moist Pineapple Banana Bread

Name: Moist Pineapple Banana Bread
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 2 loaves (16 slices each).
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)

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

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.

Nutrition Facts

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

Originally published as Pineapple Banana Bread in Quick Cooking May/June 2001

Reviews

My Review

Click stars to rate

Average Rating:

Phoebe

Jan 19, 2019

How many bananas?
Mary

Jul 22, 2018

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.)
Sherrie

May 5, 2018

So moist and rich. I will never make regular banana bread again. I followed the recipe but had to use vegetable oil instead of canola oil.
Pam

Jan 15, 2018

So I don’t know what went wrong? I doubled the recipe exactly and my bread is super heavy. No texture almost like rubber? I mixed it exact and made sure as soon as flour mixture was incorporated I put in pans. Sadly...I ended up throwing it all out. Help. I really want to know why??
LeslieH

Jan 15, 2018

Delicious tasting and very moist. I made a half batch and made it into 10 muffins. A make again.
menkens

Jan 5, 2018

After making a couple of times, I've decided that I like 15 oz of pineapple and 1/3 cup of coconut. Just made with 20 oz of pineapple and they definitely did not "look" as pretty as with only 15... and I make in mini loaves and get 6. Used Truvia instead of sugar; half white & half wheat and applesauce for half the oil which I always use extra virgin olive oil in all my baking! I've also added a finely chopped up apple -- this is a very good recipe which you can pretty much change up to your liking!
PageRD

Dec 27, 2017

This is a tasty twist to your typical banana bread. The bread was moist and delicious. I made a honey walnut butter to spread on it, which was a perfect addition. I served the bread a party and my guests raved about it.
Maggi

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.
Jennifer

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!
kbabe819

Sep 28, 2017

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