Pineapple Banana Bread
User Reviews
3.5
Pineapple Banana Bread
Description
Pineapple Banana Bread mixes classic mashed ripe banana with crushed pineapple and shredded coconut to create a uniquely tropical twist on traditional banana bread. The batter includes almond extract and optional poppy seeds for additional flavor and texture. Baking in a loaf pan produces a golden crust surrounding a moist crumb. Once cooled, a pineapple juice and confectioners sugar glaze is spread over the top to add a delicate sheen and additional sweetness. This bread is flavorful and tender and can be sliced for breakfast, snack, or dessert.
The combination of fruit and coconut flavors creates a mild sweetness balanced by the almond extract. Baking time is about an hour, with doneness checked by a toothpick. Cooling before glazing is important to prevent melting the glaze, which adds moisture and shine.
Serve slices plain or toasted, and store leftovers wrapped at room temperature or refrigerated for several days to retain freshness.
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1 cup sugar
- 2 large egg room temperature
- 1/2 tsp almond extract
- 1 Tbsp poppy seeds optional
- 1 banana well mashed, ripe
- 1/2 cup crushed pineapple reserve the juice!, well drained
- 1/2 cup coconut shredded
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
glaze
- 1 cup confectioners sugar
- pineapple juice reserved
Instructions
- Preheat oven to 350F. Spray or lightly butter a standard loaf pan and line it with parchment paper with long overhanging ends (this is optional) so you can lift it out for glazing.
- Cream the butter and the sugar in the bowl of a stand mixer, or do it with electric beaters. Beat in the eggs, one at a time, and then the extract and poppy seeds.
- Blend in the drained pineapple, the mashed banana, and the coconut.
- Sift in the flour, baking powder, soda, salt, and just mix on low speed until everything is blended.
- Spread the batter evenly into your prepared pan and rap it against the counter once or twice to release any air bubbles.
- Bake for about 65-70 minutes, until risen, golden brown, and a toothpick inserted in the center comes out without wet batter clinging to it.
- Cool on a rack before glazing.
- To make the glaze, mix the confectioner's sugar with enough of the reserved pineapple juice to make a spreadable glaze.,
Notes
- Line the loaf pan with parchment paper for easy removal and cleaner slicing.
- Adjust the glaze consistency by adding more or less pineapple juice to the confectioners sugar.
- Ensure the pineapple is well drained to avoid overly wet batter.
- Use ripe bananas for best banana flavor and natural sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 73g | 24% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 250mg | 10% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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