Pineapple Nut Loaf
A moist, flavorful pineapple banana nut loaf with a tender crumb, perfect for breakfast, brunch, or teatime, offering tropical sweetness and crunchy nuts in every bite.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with wax paper.
- Cream butter well in a mixing bowl.
- Add sugar and continue to cream until light and fluffy.
- Beat in the eggs one at a time.
- Sift together the flour, baking soda, and salt.
- Add the dry ingredients to the creamed mixture alternately with the milk, mixing well after each addition.
- Stir in the mashed bananas, crushed pineapple, and chopped nuts.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moist loaf, ensure your bananas are overripe. If you're out of butter, you can substitute with an equal amount of vegetable oil. To enhance the flavor, consider adding a teaspoon of vanilla extract or a dash of cinnamon. If you're looking for nut alternatives, walnuts or pecans work wonderfully in this recipe. For a fun twist, try incorporating chocolate chips for added sweetness.
Serving Suggestions
This Pineapple Nut Loaf is delicious on its own, but you can serve it with a dollop of whipped cream or a spread of cream cheese for extra richness. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon snack. You could also serve it alongside a fresh fruit salad or a slice of 'Sweet Pea Salad' for a delightful brunch.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature for a few hours or warm slices in the microwave for about 15 seconds, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Nut Loaf contains roughly 649 calories, with 4g protein, 53g carbohydrates, and 47g fat. It is a good source of calcium (11% of the Daily Value), vitamin C (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1621mg per serving (70% 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 crushed pineapple?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain any excess juice to avoid adding too much moisture to the batter. This will help maintain the loaf's texture and prevent it from becoming soggy.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed ripe banana for each egg. This will maintain moisture in the loaf while keeping it egg-free, making it suitable for those following vegetarian recipes.
How can I adjust the sweetness of the loaf?
If you prefer a less sweet loaf, you can decrease the sugar by 1/4 cup. Alternatively, consider using honey or maple syrup as a natural sweetener, but reduce the milk slightly to account for the added liquid. Taste the batter before baking to ensure it meets your sweetness preference.
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).