Banana Nut Pineapple Bread
Bursting with tropical sweetness and nutty goodness, Banana Nut Pineapple Bread is the perfect fusion of comfort and indulgence. This moist and flavorful quick bread combines ripe bananas, juicy crushed pineapple, and a touch of cinnamon spice for a delightful tropical twist, while chopped walnuts or pecans add a satisfying crunch in every bite. Perfectly sweetened with a blend of granulated and light brown sugars and enriched with melted butter, this easy-to-make loaf bakes to golden perfection in just over an hour. Serve it warm or at room temperature as an irresistible breakfast treat, afternoon snack, or dessert. Plus, it’s a great way to use up overripe bananas while impressing your family and friends with its unique flavor combo. Whether you're an experienced baker or a beginner, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 3 medium-sized Ripe bananas
- 1 cup Crushed pineapple (drained)
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar (packed)
- 0.5 cup Unsalted butter (melted)
- 2 whole Large eggs
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan, or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth. Stir in the crushed pineapple, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix as this can make the bread dense.
Fold in the chopped walnuts or pecans until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and use a spatula to spread it out evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve the Banana Nut Pineapple Bread warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 489.6 g | 178% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 257.1 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2026 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
