BANANA-PINEAPPLE BREAD
This is my mom's recipe for banana bread with canned pineapple. It comes out nice and moist, but not overly oily as some banana breads do.
Provided by marinda123
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
- Mix flour, sugar, bananas, oil, applesauce, pineapple, eggs, cinnamon, baking soda, and salt together in a large bowl until blended. Pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 35 g, Cholesterol 23.3 mg, Fat 10 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 158.8 mg, Sugar 20.9 g
TROPICAL PINEAPPLE BANANA BREAD
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Taste Of Home The Best Of Country Cooking 2005. This bread freezes well.
Provided by internetnut
Categories Breads
Time 55m
Yield 2 mini loaves, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, baking soda, salt, cinnamon and baking powder. Combine the egg, oil, sugar, banana and vanilla; mix well.
- Add the banana mixture to the dry ingredients; stir just until moistened. Fold in pineapple and walnuts.
- Pour into two greased and floured 5-3/4-inch x 3-inch x 2-inch loaf pans. Bake at 350 for 40-45 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 179.6, Fat 8.2, SaturatedFat 1.1, Cholesterol 17.6, Sodium 159.6, Carbohydrate 25.3, Fiber 0.9, Sugar 15.5, Protein 2.2
MOIST PINEAPPLE BANANA BREAD
Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. -Mary Watkins, Chaska, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 191 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA PINEAPPLE BREAD
This is so good, a must try. I like bananas and pineapple so I modified a banana bread recipe to include pineapple, it tookk a few tries but this is what me and a friend came up with. It has the right amount of sweetness, full banana flavor and a hint of pineapple, just enough to balance out the flavors. The pineapple isn't enough to overwhelm the bread but gives it just an essence, you just have to try it :)
Provided by Chipfo
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350.
- grease and flour a 9 by 5 inch loaf pan.
- in a large bowl whisk together the flour, baking soda, salt and cinnamon.
- drain crushed pineapple, I do this with a wire mesh strainer and the back of a spoon, or you can squeeze out the liquid by hand, you don't have to squeeze or drain it dry, just so long you get most liquid out, measure 2/3 cup of drained pineapple, packed down.
- In medium bowl cream the butter and sugar until creamy
- Add eggs, mashed bananas, pineapple and vanilla and mix until well blended.
- Pour banana mixture and pecans into flour mixture, scraping the bowl and stir until the flour is well moistened, don't stir too much, but until well moistened.
- Pour the batter evenly into the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean.
- Let cool on a wire rack for about 10 minutes, turn over onto the wire rack to remove and let cool completely , wrap and store in the refridgerator.
Nutrition Facts : Calories 292.4, Fat 13.7, SaturatedFat 5.6, Cholesterol 51.3, Sodium 171, Carbohydrate 39.9, Fiber 2.2, Sugar 19.6, Protein 4.3
BANANA PINEAPPLE NUT BREAD
A wonderful sweet bread. I always eat this with whipped cream cheese on top and a cup of coffee. MMMmmm....
Provided by Margo59
Categories Quick Breads
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, sugar, soda, cinnamon, pecans and salt in large bowl; set aside.
- In another bowl, mix vanilla, eggs, oil, bananas and pineapple.
- After blending, add liquid mixture to dry mixture and stir until well blended.
- Pour into two greased and floured loaf pans.
- Bake at 350 degrees for 60-70 minutes or until toothpick inserted near center comes out clean.
- Cool in pans on wire rack for 10 minutes before removing.
- Continue to cool on wire rack.
- (Cooking time does not include cooling time).
- Store in airtight container or plastic wrap.
Nutrition Facts : Calories 291.7, Fat 16.4, SaturatedFat 2, Cholesterol 26.4, Sodium 110.2, Carbohydrate 34.4, Fiber 1.8, Sugar 20, Protein 3.4
PINEAPPLE BANANA BREAD WITH WALNUTS
This versatile bread can be enjoyed as a breakfast treat or simple dessert. My mother gave me the recipe. It was one of her church potluck favorites. It freezes well, too.-Grace Gibbons, Melbourne, Florida
Provided by Taste of Home
Time 55m
Yield 2 mini loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. Combine the egg, oil, sugar, banana and vanilla. Add to the dry ingredients just until moistened. Fold in pineapple and nuts., Pour into two greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 216 calories, Fat 10g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 193mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA NUT PINEAPPLE BREAD
Make and share this Banana Nut Pineapple Bread recipe from Food.com.
Provided by OceanIvy
Categories Quick Breads
Time 1h
Yield 2 loafs
Number Of Ingredients 11
Steps:
- Preheat oven to 350,& lightly grease& flour 2 8-inch loaf pans.
- In large bowl,combine flour,sugar,baking soda,cinnamon& the salt.
- Stir in walnuts.
- In separate bowl,mix eggs,oil,banana,vanilla& pineapple until well combined.
- Add wet ingredients to dry ingredients,stir just until moistened.
- Pour equal amounts into pans.
- Bake about 50 to 55 minutes or until toothpick in center comes out clean.
- Cool for 10 minutes on racks;remove from pans and continue cooling.
Nutrition Facts : Calories 3095, Fat 156.7, SaturatedFat 14.4, Cholesterol 279, Sodium 1617.9, Carbohydrate 396.9, Fiber 14.5, Sugar 229.3, Protein 39.9
TROPICAL BANANA BREAD
Moist, tropical banana bread with the addition of pineapple and coconut! So yummy! I adapted several recipes to come up with this one. And, you don't need to use a mixer!
Provided by Frannie
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine coconut oil, eggs, and vanilla extract in a large bowl; whisk well to combine. Add flour, sugar, baking soda, cinnamon, and salt. Stir well until combined. Fold in bananas, pineapple, and coconut; stir until just blended. Pour batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.3 g, Cholesterol 37.2 mg, Fat 13.2 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 10.8 g, Sodium 103.9 mg, Sugar 27.5 g
TROPICAL PINEAPPLE BANANA BREAD
Banana bread travels to the tropics with the addition of pineapple and macadamia nuts. Excellent with coffee in the morning or as a snack with a glass of milk in the afternoon. These loaves freeze well, too. Wrap tightly in plastic wrap, and wrap again in aluminum foil or a freezer bag.
Provided by Bibi
Categories Banana Bread
Time 2h
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2x4 1/2 loaf pans.
- Beat sugar and butter in a large mixing bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating after each addition until just combined. Stir in mashed bananas, crushed pineapple, and vanilla.
- Whisk flour, salt, baking soda, and cinnamon together in a separate bowl until well blended. Add macadamia nuts and stir until coated. Add flour mixture to the banana mixture; stir until just combined.
- Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.
- Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 42.3 g, Cholesterol 52.3 mg, Fat 15.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6.9 g, Sodium 192 mg, Sugar 24.8 g
PINEAPPLE BANANA BREAD
This pretty loaf adds a tropical feel to any festive occasion. It's also a great way to use up your extra bananas.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 65-70 minutes or until bread test done. Cool in pan 10 minutes; remove to a wire rack.
Nutrition Facts :
HAWAIIAN PINEAPPLE BANANA BREAD
Make and share this Hawaiian Pineapple Banana Bread recipe from Food.com.
Provided by internetnut
Categories Quick Breads
Time 1h25m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together. Pour in 2 greased bread pans.
- Bake on 350 for 1 hour and 10 minutes.
- Remove from oven, cool in pan 10 minutes, remove from pans and cool on racks.
PINEAPPLE BANANA BREAD
I got this recipe from the internet and made it without the walnuts. It was delicious and the best bread I've made. Definitely worthy of sharing. The following day I made it into muffins to bring to a picnic.
Provided by Kellogs
Categories Quick Breads
Time 1h15m
Yield 3 loaves, 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and grease 3 (8x5x3 inch) large loaf pans ready.
- In a large bowl, beat the butter with sugar and honey; then beat in eggs and vanilla. Mix well.
- Stir in the bananas and the pineapple (with the juice). Then add flour, walnuts (if using), cinnamon, baking soda and salt until moistened.
- Pour into prepared loaf pans and bake for 1 hour or until toothpick inserted in the center of bread comes out clean. Allow to cool for at least ten minutes before removing from pan.
Nutrition Facts : Calories 2342.9, Fat 68.7, SaturatedFat 40.9, Cholesterol 348.7, Sodium 1638.9, Carbohydrate 412.8, Fiber 12.1, Sugar 248.5, Protein 29
COCONUT-PINEAPPLE BANANA BREAD
This is a nice "tropical" flavored banana bread. Instead of walnuts, substitute chopped macadamias for a more tropical flavor.
Provided by Outta Here
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Spray 9 x 5-inch loaf pan with cooking spray.
- Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
- Set aside.
- Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
- Add banana, vanilla and pineapple.
- Mix until blended.
- Add flour mixture and beat on low until just moist.
- Stir in walnuts and coconut.
- Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on wire rack.
- Remove from pan and cool completely.
- Store in airtight container.
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