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
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)
Reviews
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.)
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.
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??
Delicious tasting and very moist. I made a half batch and made it into 10 muffins. A make again.
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!
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.
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.
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!