Hawaiian Pineapple Banana Nut Bread
A moist and flavorful banana nut bread infused with pineapple and cinnamon, perfect for breakfast or a snack, appealing to those who love fruity, nutty baked treats.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine flour, sugar, soda, cinnamon, and salt in a large bowl.
- Stir in chopped pecans.
- In a separate bowl, combine eggs, vegetable oil, mashed bananas, vanilla, and drained crushed pineapple.
- Mix the wet ingredients well.
- Pour the wet mixture into the dry ingredients, stirring just until moistened.
- Spoon batter into two greased and floured 8 1/2 x 4 1/2-inch loaf pans.
- Bake for about 1 1/2 hours or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove and cool on wire racks.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute walnuts for pecans if preferred. Ensure your bananas are very ripe for optimal sweetness and moisture. If you want to enhance the tropical flavor, add shredded coconut or macadamia nuts. Don't overmix the batter to keep the bread light and fluffy.
Serving Suggestions
This Hawaiian Pineapple Banana Nut Bread is delicious served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of coffee or a tropical smoothie. For a delightful brunch spread, consider serving it alongside other favorites like Creamy Finger Jello or Tempting Snacks for a festive touch.
Storage & Reheating
Once cooled, store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm slices in the toaster or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Pineapple Banana Nut Bread contains roughly 465 calories, with 6g protein, 43g carbohydrates, and 32g fat. It is an excellent source of vitamin A (38% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 901mg per serving (39% 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 ensure your bread maintains the right texture.
How can I make this recipe gluten-free?
To make this Hawaiian Pineapple Banana Nut Bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Check that all other ingredients, especially the baking soda, are gluten-free.
What can I do if my bread is too dense?
If your bread turns out dense, it may be due to overmixing or using bananas that were not ripe enough. Make sure to mix just until combined, and always use very ripe bananas for the best results.
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).