Pineapple Banana Bread

This yummy moist Pineapple Banana Bread is the perfect snack or breakfast for a bright and flavorful treat. This recipe makes 2 loaves in standard bread pans, or 3-4 mini loaves.

Course Breakfast, Snack

Cuisine American

Keyword Pineapple Banana Bread Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Slices

Calories 126kcal

Author Ang Paris

Equipment

Ingredients

3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups granulated sugar
3 large eggs
1 ¼ cup vegetable oil
2 teaspoons vanilla extract
1 8 ounce can crushed pineapple, drained
2 cups mashed ripe bananas

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Instructions

Preheat the oven to 350 degrees.
Spray two regular loaf pans or 3 to 4 mini loaf pans with nonstick cooking spray.
Mix the dry ingredients in a large bowl. Set aside.
3 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon salt, 2 cups granulated sugar
In a seperate bowl, beat the eggs.
3 large eggs
Add the vegetable oil, vanilla extract, pineapple, and banana to the bowl with the eggs until blended.
1 ¼ cup vegetable oil, 2 teaspoons vanilla extract, 1 8 ounce can crushed pineapple, drained, 2 cups mashed ripe bananas
Add the dry ingredients and stir just until combined.
Divide the batter between the prepared baking pans.
Bake for 60 to 65 minutes or until a toothpick inserted in the center returns clean.
Cool in the pans for 5 to 10 minutes before removing to continue cooling on a wire rack.

Notes

Storage

To Store: Leftover pineapple and banana bread should be stored in an airtight container. It will last 4-5 days. (These are my favorite airtight containers.)

If it is very humid in your home, you may want to store this bread in your refrigerator. It will last 4-6 months in the freezer.

To Freeze: Wrap the bread in plastic wrap or aluminum foil and then slide into a freezer bag. Be sure to label.

To Thaw: Remove from the freezer and allow the bread to thaw overnight in the fridge.

Nutrition