This Banana Pineapple Bread is a delightful twist on the classic banana bread. With the addition of crushed pineapple and nuts, this moist, flavorful bread is an irresistible treat. The sweetness of ripe bananas is complemented by the tangy pineapple, while the nuts add a crunchy texture that enhances every bite. Perfect for breakfast, dessert, or a snack, this bread will quickly become a favorite.
Why You’ll Love This Recipe
This Banana Pineapple Bread is a tropical spin on a classic favorite. The combination of bananas and pineapple makes for a moist and flavorful bread that’s both sweet and slightly tangy. The added walnuts or macadamia nuts bring a delicious crunch, making each slice even more satisfying. Whether you enjoy it fresh from the oven or as a snack throughout the day, this bread is sure to please everyone.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or macadamia nuts
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted butter, and sugar. Stir in the beaten egg and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, mix the baking soda, salt, and all-purpose flour.
- Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the bread dense.
- Add Pineapple and Nuts: Gently fold in the drained crushed pineapple and chopped walnuts or macadamia nuts.
- Pour into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Servings and Timing
This recipe makes approximately 8 servings.
- Prep time: 10 minutes
- Cook time: 60-65 minutes
- Total time: 1 hour 15 minutes
Variations
- Coconut: Add 1/2 cup of shredded coconut for extra texture and flavor.
- Spices: Add a teaspoon of ground cinnamon or nutmeg to enhance the warm flavors.
- Vegan Option: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a non-dairy butter for a vegan version.
- Dried Fruit: Add 1/2 cup of dried cranberries, raisins, or chopped dried apricots for a fruity twist.
Storage/Reheating
- Storage: Store leftover Banana Pineapple Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week.
- Freezing: Wrap the cooled bread in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
FAQs
Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple. Just make sure to drain it well to remove excess moisture.
Can I use brown sugar instead of white sugar?
Yes, you can substitute brown sugar for white sugar. It will add a richer flavor to the bread.
Can I use self-rising flour instead of all-purpose flour?
Yes, you can substitute self-rising flour, but omit the baking soda and salt, as they are already included in self-rising flour.
How do I know when the bread is done?
The bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached.
Can I make this bread in a muffin tin?
Yes, you can make muffins instead of a loaf. Just divide the batter evenly among a muffin tin and bake for about 18-22 minutes, or until a toothpick comes out clean.
Conclusion
This Banana Pineapple Bread with Nuts is a moist, flavorful, and tropical twist on traditional banana bread. The bananas, pineapple, and nuts combine for a deliciously sweet and satisfying treat. Whether you’re enjoying it fresh out of the oven or saving it for later, this bread is sure to become a favorite in your baking repertoire.
Print
Banana Pineapple Bread with Nuts
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8 servings)
- Diet: Vegetarian
Description
Banana Pineapple Bread with Nuts is a tropical twist on traditional banana bread, combining ripe bananas, crushed pineapple, and crunchy nuts to create a moist and flavorful loaf that’s perfect for any occasion.
Ingredients
- 3 ripe bananas, mashed
- ½ cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or macadamia nuts
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- In a large bowl, combine the mashed bananas, melted butter, and sugar. Stir in the beaten egg and vanilla extract until smooth.
- In a separate bowl, mix the baking soda, salt, and all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix to avoid dense bread.
- Gently fold in the drained crushed pineapple and chopped walnuts or macadamia nuts.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Notes
- For extra flavor and texture, add ½ cup of shredded coconut.
- Enhance the bread with spices by adding 1 teaspoon of ground cinnamon or nutmeg.
- For a vegan option, replace the egg with a flax egg and use non-dairy butter.
- For a fruity twist, add ½ cup of dried cranberries, raisins, or chopped dried apricots.
- Prep Time: 10 minutes
- Cook Time: 60-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg