Pineapple Banana Bread with Walnuts
This versatile bread can be enjoyed as a breakfast treat or simple dessert. My mother gave me the recipe. It was one of her church potluck favorites. It freezes well, too.—Grace Gibbons, Melbourne, Florida
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon baking powder
- 1 egg
- 1/3 cup canola oil
- 2/3 cup sugar
- 2/3 cup mashed banana (about 1 medium)
- 1/2 teaspoon vanilla extract
- 1 can (8 ounces) crushed pineapple, drained
- 1/4 cup chopped walnuts
Reviews
Made this into muffins for lunch today. It makes 12 small muffins. Everyone ate 2 because they were small (but that's OK). Baked them for 22 min. Really nice and moist. I too used 2 bananas (almost 1 cup mashed). Next time I would double the cinnamon.
I tried this recipe making 12 muffins instead of the bread--the muffins were fantastic! This recipe is definitely a keeper. I can't say enough. My husband and I give this recipe five stars. I followed the recipe exactly except I used two medium bananas instead of one banana as the recipe suggested. The two bananas equaled just about one cup of banana pulp after I put the bananas into the blender to make them nice and smooth. I baked the muffins five minutes longer until they tested done. The pineapple and banana combination gives these muffins a wonderful flavor, and they were nice and light and tender. While baking in the oven the muffins makes the whole house have a wonderful aroma. Thank you Grace Gibbons for sharing this wonderful recipe.
Delicious! I used fat free Greek yogurt instead of oil, cut the sugar a bit, and added some chia seeds. 1 1/2 recipes made 16 muffins, which baked in 18 minutes. Definitely worth making again.
This bread sure looks moist and yummy! Plan to make soon!!
I followed the recipe exactly. Talk about moist and yummy. These are it. I cooked mine in a 12 cupcake pan for 20 min. They came out perfectly. SJS9
Wow! I added 1/4 c. coconut to the batter at the end...It is simply fabulous. Came out nice and fluffy. This was eaten within 24 hours...
I doubled this recipe and it was moist and delicious! Made for the gang at work and it was a huge success. Planning on making smaller loaves and wrapping them with a bow and give them out for Xmas.
As Rachel Ray would say, it's "Yum-o!" Plus, it's so easy.
I would definitely make again. It was so moistand really delicious. I omitted the nuts but I'm sure it would be great with the nuts.
The best banana bread that I've tried so far! I didn't have any loaf pans so I used an 8"x8" baking dish and it came out perfect! It was moist, not too sweet and very delicious. Thanks so much for sharing! Will make more later! :)