Hawaiian Pineapple Banana Bread
A moist banana loaf with crushed pineapple and melted butter.
Equipment
- 9 by 5 inch loaf pan
- Large mixing bowl
- Spatula
- Wire rack
Ingredients
Main Ingredients
- 4 medium ripe bananas mashed
- 2 large eggs
- ½ cup granulated sugar
- ½ cup unsalted butter melted
- 1 cup crushed pineapple drained well
- 2 cup all purpose flour spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup chopped pecans or walnuts optional
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 9 by 5 inch loaf pan.
- Mix the dry ingredients. Whisk the flour, baking soda, baking powder, and salt.
- Mix the wet ingredients. Beat the eggs and sugar, then stir in the butter, bananas, pineapple, and nuts.
- Bake. Fold in the dry ingredients, pour into the pan, and bake for 50 to 60 minutes until a toothpick comes out mostly clean.
- Cool. Cool for a few minutes in the pan, then turn onto a rack.
Notes
Substitutions: Shredded coconut or cinnamon can be added for extra flavor.
Tips: Drain the pineapple well to avoid sogginess.
Storage: Keep covered at room temperature for 3 days or freeze slices for 2 to 3 months. Nutrition does not include the optional nuts.