Glazed Banana Pineapple Bread
User Reviews
4.5
6 reviews
Excellent
Glazed Banana Pineapple Bread
Report
Ultra moist, soft, and tender thanks for the box of vanilla pudding added to the batter! The pineapple lends a sweet, tropical flavor to the banana bread!
Share:
Ingredients
- ¼ cup unsalted butter melted (half of one stick)
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 6 ounces pineapple Greek yogurt one standard-sized small container; vanilla or plain yogurt, or sour cream may be substituted
- 1 cup mashed ripe bananas 1 large or 2 small bananas
- ½ cup grated carrots grated and loosely packed
- ⅓ cup crushed pineapple with some of the juice
- ⅓ cup raisins diced if they are large
- ⅓ cup diced walnuts optional
- 3.4- ounce box instant vanilla pudding mix not Cook ‘n Serve, optional
- ½ teaspoon cinnamon
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt optional and to taste
Add to Shopping List
Instructions
- Preheat oven to 325F, spray a 9-by-5-inch loaf pan(s) with cooking spray with flour (I use Pam for Baking) or grease and flour the pan(s); set aside.
- In a large microwave-safe mixing bowl, melt the butter, about 1 minute.
- To the melted butter, add the sugars, eggs, vanilla, and stir or whisk to combine.
- Add yogurt, bananas, carrots, pineapple (does not need to be squeezed and drained, some juice is okay and adds flavor), raisins, nuts, and stir to incorporate.
- Add the dry pudding mix (Note: You are not making pudding; simply adding the mix as a dry ingredient), add the cinnamon, and stir to incorporate.
- Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix or bread will be tougher as the gluten will over-develop.
- Pour batter into prepared pan(s) and bake for about 65 minutes (this is for one 9-by-5-inch loaf), or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out clean. If bread is browning a bit fast on the top, you may wish to lower your oven temperature to 300F midway through cooking, at about the 30-minute mark if your oven runs hot or tent the pan with foil in approximately the last 20 minutes of cooking.
- Allow bread to cool in the loaf pan for at least 30 minutes before removing from the pan and transferring to a rack to finish cooling.
Notes
- Vanilla pudding mix: Is optional. If omitting, you may wish to add an additional 1/4 cup granulated sugar and an additional 1/4 to 1/3 cup flour, based on taste preference and how your batter looks.
- Loaf size: Makes one 9-by-5-inch loaf (I made as one 9-by-5-inch loaf but suggest dividing batter among two 8-by-4-inch loaves and reduce baking time by about 10 minutes; or bake as a 10- or 12-cup Bundt cake, adjusting baking time as necessary)
Nutrition Information
Show Details
Serving
1
Calories
320kcal
(16%)
Carbohydrates
59g
(20%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Cholesterol
42mg
(14%)
Sodium
429mg
(18%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 320kcal | 16% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 42mg | 14% |
| Sodium | 429mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
Other Recipes
You'll Also Love
