Banana And Pineapple Bread
A moist and flavorful banana pineapple bread that combines the sweetness of bananas with the tang of pineapple, enhanced by warm cinnamon and crunchy nuts. Perfect for breakfast, snack, or dessert, this loaf appeals to fruit lovers and those seeking a comforting homemade treat.
Ingredients
Instructions
- Combine the sifted flour, sugar, soda, salt, and cinnamon in a bowl. Add the chopped nuts and set aside.
- In a separate bowl, mix together the beaten eggs, vegetable oil, mashed bananas, crushed pineapple, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until well combined.
- Divide the batter evenly into two greased and floured 9 x 5 x 3-inch loaf pans.
- Bake at 325°F (160°C) for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool before removing from the pans. The bread freezes well for storage.
Tips & Substitutions
For a healthier twist, consider substituting half of the vegetable oil with unsweetened applesauce. You can also use whole wheat flour for added nutrition. If you want a different flavor, try adding a teaspoon of nutmeg or swapping the nuts for chocolate chips, which pairs beautifully with Banana And Pineapple Bread.
Serving Suggestions
This bread is delicious on its own, but you can enhance it by spreading a thin layer of cream cheese or butter on top. Serve it alongside a fresh fruit salad or yogurt for a delightful breakfast or snack. It also makes a wonderful addition to brunch spreads, similar to Carrot-Pineapple Cake.
Storage & Reheating
Store the leftover Banana And Pineapple Bread in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze them. To reheat, simply thaw at room temperature or microwave for 15-20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana And Pineapple Bread contains roughly 620 calories, with 5g protein, 58g carbohydrates, and 36g fat. It is an excellent source of vitamin A (37% of the Daily Value) and vitamin C (26% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 692mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to finely chop it and drain any excess juice. Keep in mind that the texture may change slightly, but it will still impart a fresh flavor to the bread.
What can I do if my bread is too dense?
If your Banana And Pineapple Bread turns out dense, it may be due to overmixing the batter or too much flour. Ensure you measure your flour correctly by spooning it into the measuring cup and leveling it off. Avoid overmixing to keep the bread light and fluffy.
Can I make this bread gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free baking blend. Check that the blend contains a binding agent, like xanthan gum, to ensure the bread holds together well. Adjust liquid ingredients if necessary, as gluten-free flours can absorb moisture differently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).