Banana Pineapple Loaf
A moist and flavorful banana pineapple loaf with coconut and pecans, perfect for breakfast or a sweet lunch treat with cream cheese or buttered slices.
Ingredients
Instructions
- Cream margarine and sugar together until well combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in mashed ripe bananas.
- Sift together flour, baking powder, baking soda, and salt.
- Gradually add the sifted dry ingredients to the butter mixture, mixing until just combined.
- Fold in crushed pineapple (undrained), coconut (if using), and chopped pecans.
- Pour the batter evenly into two greased loaf pans.
- Bake at 350°F (175°C) for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaves in the pans for a few minutes, then remove and cool completely on a wire rack.
- Slice and serve with butter toasted for breakfast or spread with cream cheese for a lunch sandwich.
Tips & Substitutions
For optimal flavor, use very ripe bananas and ensure they are well mashed. If you're short on coconut, consider substituting it with chopped walnuts or almonds. To reduce sweetness, cut the sugar by 1/2 cup without compromising texture. If you want a tropical twist, add shredded mango or a splash of rum extract to the batter.
Serving Suggestions
This delicious banana pineapple loaf is perfect for breakfast, especially when sliced and toasted with butter. It also pairs beautifully with cream cheese for a delightful sandwich at lunch. Serve it alongside a fresh fruit salad or a dollop of Cherry Whip Cream Pie for a well-rounded meal. Enjoy it as a dessert with coffee for a treat any time of the day.
Storage & Reheating
Store any leftover banana pineapple loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat, simply slice and warm in a toaster or microwave until heated through, keeping it moist and soft.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Pineapple Loaf contains roughly 156 calories, with 2g protein, 28g carbohydrates, and 5g fat. It is a good source of calcium (11% of the Daily Value) and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 1212mg per serving (53% 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 make sure to finely chop and drain it well to avoid excess moisture in the batter. This will help maintain the loaf's texture while still delivering a fresh, fruity flavor. Adjust the quantity to match the canned version's volume for best results.
How can I make this recipe gluten-free?
To make a gluten-free version of this banana pineapple loaf, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum for proper texture. Additionally, double-check that all other ingredients, like baking powder and baking soda, are gluten-free.
What can I do if my loaf is too dry?
If your banana pineapple loaf turns out too dry, it may be due to overmixing or baking too long. To fix this in the future, avoid overmixing the batter once the dry ingredients are added. Additionally, adding a bit more crushed pineapple or a tablespoon of yogurt can help retain moisture for a softer loaf.
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).