Pineapple Banana Nut Bread
A moist, flavorful pineapple banana nut bread with tropical sweetness and crunchy nuts, perfect for breakfast, snack, or dessert, appealing to banana and pineapple lovers alike.
Ingredients
Instructions
- Cream sugar and shortening together.
- Add eggs and beat well.
- Add mashed bananas, crushed pineapple, and chopped nuts, then mix well.
- Sift flour, baking soda, and salt; then mix with the egg-fat mixture.
- Pour batter into greased loaf pan.
- Bake for 1 hour at 350°F (175°C).
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. You can also substitute the crushed pineapple with applesauce for a different twist on moisture. Make sure to drain the pineapple well to avoid excess liquid in your batter. If you want to add a spice kick, cinnamon or nutmeg would complement the fruit beautifully.
Serving Suggestions
This bread is perfect for breakfast or as a snack. Serve it warm with a pat of butter or cream cheese for added richness. Pair it with a cup of coffee or tea for a delightful afternoon treat. It also makes a great addition to a brunch spread, especially alongside dishes like the Oven Steak Supper.
Storage & Reheating
Store leftover Pineapple Banana Nut Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and pop it in a toaster or microwave for a few seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Banana Nut Bread contains roughly 468 calories, with 9g protein, 74g carbohydrates, and 15g fat. It is a good source of iron (19% of the Daily Value) and protein (17% of the Daily Value). Note that it is relatively high in sodium, at 1575mg per serving (68% 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 frozen bananas for this recipe?
Yes, frozen bananas work well in this recipe. Just thaw them completely and drain any excess liquid before mashing. This can add extra moisture and enhance the flavor of your bread.
What can I substitute for the nuts?
If you have nut allergies or prefer not to use nuts, you can omit them entirely or substitute with seeds like pumpkin or sunflower seeds for a similar crunch without the allergens.
Can I make this recipe gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose is designed for baking to maintain the texture and rise of the bread.
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).