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Moist, buttery banana bread is studded with candy and tangy pineapple on this scrumptious pineapple banana bread.
A few of my very favourite recipes to make are fast bread recipes. They’re simple to make, usually don’t require a mixer or particular tools, and there are such a lot of variations for all seasons.
Pumpkin bread and apple fritter bread are some favorites for fall. Zucchini bread is nice in late summer time. Lemon blueberry bread is a springtime favourite.
And recipes like this pineapple banana bread are nice for any time of 12 months!
Tips on how to make pineapple banana bread
This pineapple banana bread recipe relies off of my very favourite banana bread: Dominique Ansel’s banana bread.
For this model, I added in tangy crushed pineapple and folded in some shredded coconut. It has some actual hummingbird cupcake vibes!
If you happen to love recipes like my pineapple zucchini cake or pineapple carrot cake, you’ll love this pineapple banana bread.
Substances you’ll want
To make this fast bread, you have to:
- 1 cup granulated sugar
- ½ cup calmly packed gentle brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon high-quality sea salt
- ½ teaspoon grated nutmeg
- 3 giant eggs
- 1 ½ teaspoons pure vanilla extract
- 2 cups mashed ripe bananas (from about 4 giant bananas)
- 14 tablespoons melted unsalted butter
- 1 (20-ounce) can crushed pineapple, drained very nicely
- ¾ cup shredded or flaked coconut, sweetened or unsweetened
- Coarse sugar for sprinkling on prime
Earlier than you begin baking, ensure you know the right way to measure flour accurately. This may assist your banana bread to return out good each time.
If you happen to run out of brown sugar, you can also make a fast brown sugar substitute to make use of as an alternative. I additionally recommend studying the right way to soften brown sugar in case yours hardens within the pantry.
This recipe makes use of 4 bananas, which is greater than a variety of banana bread recipes use. The result’s a bread that is filled with candy banana taste, so save up these ripe bananas!
I do know 14 tablespoons of butter looks like lots, however I promise that it makes for a brilliant wealthy, moist, flavorful bread. It’s well worth the splurge!
Including some shredded or flaked coconut is a good way so as to add additional taste to this recipe, since coconut goes so nicely with each pineapple and bananas. You should use sweetened or unsweetened coconut – whichever you will have readily available is ok.
Take a couple of minutes to toast the coconut for additional nutty taste. You possibly can thank me later!
Making this pineapple banana bread recipe
This pineapple banana bread is made in a 10×5-inch loaf pan. Grease the pan with nonstick spray and set it apart.
In a single giant bowl, whisk collectively the sugars with the flour, baking powder, baking soda, salt, and nutmeg.
In one other bowl, whisk collectively the eggs and vanilla with the mashed bananas. Add this combination to the dry substances and blend till simply mixed.
Pour within the melted butter and stir till absolutely included, then fold within the crushed pineapple and the coconut.
Pour the batter into the ready loaf pan and sprinkle the highest with coarse sugar for a stunning crunchy sugar topping. Bake at 350°F for 1 hour and 10 minutes (70 minutes), or till a tester inserted into the middle of the bread comes out clear.
Let the bread cool for a minimum of 20 minutes earlier than having fun with.
Storage suggestions
Cooled pineapple banana bread will be saved, nicely wrapped, at room temperature for as much as 3 days or within the fridge for as much as 5 days.
For longer-term storage, freeze the bread. Wrap the entire loaf in a layer of plastic wrap adopted by a layer of foil or wrap particular person slices in plastic wrap and retailer in a zip-top freezer bag.
Thaw the complete loaf on the counter for a couple of hours. Thaw and rewarm particular person slices by unwrapping them and microwaving for 30-60 seconds.
FAQs
If you happen to don’t have a ten×5-inch loaf pan, you’ll be able to divide the batter for this pineapple banana bread between two 8×4-inch pans and bake for about 65-70 minutes.
You can additionally divide the batter between about 24 lined or greased muffin wells and bake for 18-22 minutes. The tops received’t dome as a lot as with banana bread muffins, however they are going to nonetheless style nice.
Sure. You possibly can substitute your favourite dairy-free/vegan butter for the butter on this pineapple banana bread.
Completely. Be at liberty to depart the coconut out in the event you don’t look after it or have an allergy.
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Preheat the oven to 350°F. Grease (1) 10″ x 5″ x 3 ½” loaf pan and put aside.
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In a big bowl, whisk collectively the sugars, flour, baking powder, baking soda, salt, and nutmeg. Put aside.
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In a separate giant bowl, whisk collectively the eggs and vanilla and mix with the mashed bananas.
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Pour the moist substances over the dry substances and blend collectively till simply mixed. Stir within the melted butter till absolutely included. Fold within the well-drained pineapple and coconut (if utilizing) till absolutely included.
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Pour the batter into ready pan and sprinkle the highest with coarse sugar. Bake till golden brown and a cake tester inserted within the middle of the loaf comes out clear, about 1 hour and 10 minutes. Permit to chill for 20 minutes earlier than slicing.
For added taste, be happy to toast the coconut earlier than including it to the batter.
Energy: 408kcal, Carbohydrates: 63g, Protein: 5g, Fats: 16g, Saturated Fats: 10g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Trans Fats: 1g, Ldl cholesterol: 76mg, Sodium: 320mg, Potassium: 292mg, Fiber: 3g, Sugar: 42g, Vitamin A: 526IU, Vitamin C: 10mg, Calcium: 55mg, Iron: 2mg
Diet data is robotically calculated, so ought to solely be used as an approximation.
