Why You’ll Love This Pineapple Banana Bread
- Versatile: Great for brunch, afternoon tea, or as a grab-and-go snack.
- Incredibly Moist: The combination of bananas and pineapple creates the perfect texture.
- Tropical Flavor: A refreshing twist on traditional banana bread.
- Easy to Make: No fancy equipment or skills needed.
Tools You’ll Need
- Parchment paper or nonstick spray
- Large mixing bowl
- Whisk or hand mixer
- Loaf pan (9×5-inch)
Easy, Moist Pineapple Banana Bread Recipe
- Total Time: 1 hour 15 minutes
Description
This Easy, Moist Pineapple Banana Bread is a tropical twist on a classic favorite. With the sweetness of ripe bananas and the tangy burst of crushed pineapple, it’s moist, flavorful, and perfect for breakfast, snacks, or dessert. Simple to make and hard to resist, this recipe will have everyone asking for seconds!
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease your loaf pan with nonstick spray or line it with parchment paper.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
Step 3: Cream the Butter and Sugar
- In a large bowl, beat the butter and sugar with a hand mixer or whisk until light and fluffy.
Step 4: Add Wet Ingredients
- Beat in the eggs, one at a time, followed by the vanilla extract. Stir in the mashed bananas and crushed pineapple until well combined.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. Fold in the nuts, if using.
Step 6: Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use Ripe Bananas: Overripe bananas with brown spots yield the sweetest flavor.
- Drain the Pineapple Well: Too much liquid can make the bread too moist.
- Don’t Overmix: Overmixing can make the bread dense instead of fluffy.
- Customize: Add shredded coconut, raisins, or chocolate chips for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Cuisine: American
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keep in the fridge for up to a week.
- Freeze: Wrap the bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use fresh pineapple instead of canned?
A: Absolutely! Finely chop fresh pineapple and make sure to drain any excess juice.
Q2: Can I make this recipe gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free baking blend.
Q3: What can I use instead of butter?
A: You can use an equal amount of coconut oil or vegetable oil for a dairy-free option.
Conclusion: A Tropical Delight!
This Easy, Moist Pineapple Banana Bread is the perfect balance of sweet and tangy, with a tender crumb that will melt in your mouth. It’s a delightful way to use up ripe bananas and bring a little tropical sunshine to your table.
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Nutritional Information (per slice)
Calories: 210
Protein: 3g
Carbohydrates: 30g
Fat: 9g
Bake up this tropical treat and share it with loved ones—it’s sure to be a hit! Don’t forget to leave a review and let us know how you liked it.
