Best 2 Moist Pineapple Banana Bread Recipes

Welcome to the delightful realm of moist pineapple banana bread, where flavors dance in harmony to create a culinary masterpiece. As the aroma of caramelized pineapple mingles with the sweet fragrance of ripe bananas, you'll embark on a sensory journey that will tantalize your taste buds and warm your soul. Whether you're a seasoned baker or just starting your culinary adventure, this journey through the world of moist pineapple banana bread promises to be an unforgettable experience.

Here are our top 2 tried and tested recipes!

MOIST PINEAPPLE BANANA BREAD

Moist Pineapple Banana Bread image

Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. -Mary Watkins, Chaska, Minnesota

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1-1/4 cups canola oil
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained
2 cups mashed ripe bananas (4 to 5 medium)

Steps:

In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 191 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

MOIST PINEAPPLE BANANA BREAD RECIPE - (4.3/5)

Moist Pineapple Banana Bread Recipe - (4.3/5) image

Provided by á-160091

Number Of Ingredients 11

Ingredients

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup mashed ripe banana
1/3 cup drained crushed pineapple
1/2 cup flaked coconut
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

Makes one loaf Directions: In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8-in. x 4-in. loaf pan. According to Google they are the seeds from the banana. Normally when you take a bite of banana, they are also there, but baking tends to make them turn darker or stand out more. Looks so good! I saw the picture on Recipe Sharing Monday #65 and had to come check out the recipe! Thanks for sharing and thanks for hosting so all the rest of us have a great place to share and find yummy stuff! I posted my yummy Seafood Minestrone, I hope you get a chance to check it out! So excited when I find a recipe like this that I can make in Africa. Though leaving out the coconut flakes, since, well, we don't have them. Thanks for sharing, cannot wait to make this. I LOVE this recipe!!! I made just a few modifications, but this bread is my new favorite. NEVER AGAIN will I make banana bread without crushed pineapple! Perfection! Thanks for sharing, LOVE it! Oh good heavens, I'm making this today! I have leftover bananas that are turning dark and need to be used. The pineapple and coconut just make it so appealing to me! Made 2 loaves of this today and added a bunch of walnuts to the top. Yum! Thinking about making a pineapple juice glaze for serving with the juice from the crushed pineapple to sweeten up the walnuts a tad and pull out the pineapple flavor. So glad I found your post! This may sound stupid but I have never made bread before so what is the bread test? But this looks delicious I am going to make it tomorrow the only thing I am going to do is add nuts because me and my husband love banana and nuts together. I have been searching for weeks for something to make that I can eat at breakfast and use at night to calm a sweettooth at night! I am making this tonight as I have all the ingredients on hand! It looks so good and moist...can't wait for it to come out the oven! Wish I had some macadamia nuts in the house! Hope you enjoy it SW :) Macadamia nuts sound like a tasty addition. I was wondering if I could use no sugar added applesauce to substitute the pineapples. They are a bit too sweet. Would it make a difference with the consistency or moisture? Thanks. It looks delicious. I made this yesterday using Domata gluten free flour, fresh pineapple and 1/2 butter + 1/2 coconut oil. Wonderful! It was a little dry as gf flour tends to absorb more liquid. I'll add some liquid next time (if using canned pineapple, use some of the juice.) Husband and teen daughters loved it fresh and also broiled for breakfast. Thanks! Add comment Ms. enPlace

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
Don't overmix the batter: Overmixing can make your bread tough. Mix just until the ingredients are combined.
Use a loaf pan that is at least 9x5 inches: This will ensure that your bread has enough room to rise and bake evenly.
Bake the bread at 350 degrees Fahrenheit for 50-60 minutes: Check the bread for doneness by inserting a toothpick into the center. If it comes out clean, the bread is done.
Let the bread cool completely before slicing and serving: This will help to prevent the bread from crumbling.

Conclusion:

Moist pineapple banana bread is a delicious and easy-to-make quick bread that is perfect for breakfast, brunch, or dessert. With its moist texture, sweet flavor, and tropical aroma, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this pineapple banana bread a try. You won't be disappointed!