Pineapple Banana Bread
User Reviews
5
3 reviews
Excellent
Pineapple Banana Bread
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Moist, buttery banana bread is studded with sweet and tangy pineapple in this delicious pineapple banana bread.
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Ingredients
- 1 cup granulated sugar
- ½ cup light brown sugar lightly packed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt fine sea salt
- ½ teaspoon nutmeg grated
- 3 egg large
- 1 ½ teaspoons vanilla extract pure
- 2 cups banana from about 4 large bananas, mashed ripe
- 14 tablespoons butter melted and cooled, unsalted
- 1 can pineapple 20 ounces, drained very well, crushed
- ¾ cup coconut sweetened or unsweetened (optional, shredded or flaked
- sugar for sprinkling on top (optional, coarse
Instructions
- Preheat the oven to 350°F. Grease (1) 10" x 5" x 3 ½" loaf pan and set aside.
- In a large bowl, whisk together the sugars, flour, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a separate large bowl, whisk together the eggs and vanilla and combine with the mashed bananas.
- Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated. Fold in the well-drained pineapple and coconut (if using) until fully incorporated.
- Pour the batter into prepared pan and sprinkle the top with coarse sugar. Bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing.
Notes
- When draining the pineapple, I like to pour it into a fine mesh strainer to remove most of the juice, then press the pineapple to remove as much of the remaining juice as possible.
- For additional flavor, feel free to toast the coconut before adding it to the batter.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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