Hawaiian Pineapple-Banana Bread
A moist, flavorful banana bread with pineapple and nuts, perfect for breakfast, snacks, or dessert, offering tropical sweetness and crunchy texture that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine dry ingredients (flour, cinnamon, salt, baking soda) in a large bowl.
- Stir in chopped pecans or walnuts.
- Combine remaining ingredients (mashed bananas, crushed pineapple, vegetable oil, sugar, eggs, vanilla) in a separate bowl.
- Mix well until combined.
- Pour wet mixture into dry ingredients, stirring just until moistened.
- Pour batter into a greased loaf pan.
- Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Tips & Substitutions
For a richer flavor, try toasting the pecans or walnuts before adding them to the batter. If you don't have all-purpose flour, you can substitute with a gluten-free blend. For added moisture, consider incorporating a bit of unsweetened applesauce or yogurt. Additionally, if you prefer less sweetness, reduce the sugar by half a cup without compromising the texture.
Serving Suggestions
This Hawaiian Pineapple-Banana Bread is delightful on its own but can be served with a dollop of cream cheese or a smear of butter for extra richness. It pairs beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. For a refreshing contrast, serve alongside a tossed salad with blue cheese for a balanced meal.
Storage & Reheating
Store leftover Hawaiian Pineapple-Banana Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the microwave for 15-20 seconds or toast for a crispy edge.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Pineapple-Banana Bread contains roughly 533 calories, with 9g protein, 63g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (30% of the Daily Value) and vitamin C (30% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 798mg per serving (35% 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. This will help maintain the right texture of the bread.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on it towards the end of the baking time to prevent over-baking.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and using a plant-based oil. Ensure the sugar is vegan-friendly as well.
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).