Description
This Pineapple Banana Bread is a moist and flavorful twist on the classic banana bread, incorporating crushed pineapple for added sweetness and moisture. Perfectly spiced and tender, it makes for a delightful breakfast treat or afternoon snack.
Ingredients
Wet Ingredients
- 20 ounces crushed pineapple (canned, drained with ¼ cup juice reserved)
- ¾ cup brown sugar
- ¼ cup sugar
- ¼ cup olive oil
- 2 large eggs (beaten)
- 1 teaspoon vanilla extract
- 2 medium bananas (mashed, about 1 cup)
- ⅓ cup milk
- ¼ cup pineapple juice (reserved from draining)
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a metal loaf pan with parchment paper or spray it liberally with baking spray to prevent sticking.
- Drain Pineapple and Reserve Juice: Drain the crushed pineapple in a colander placed over a bowl to catch the juice. Use a spoon to gently press the pineapple to extract juice without flattening the fruit. Reserve ¼ cup of this pineapple juice. Let the pineapple continue to drain while preparing other ingredients.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, sugar, olive oil, beaten eggs, and vanilla extract until the mixture is smooth and uniform.
- Add Fruit and Milk: Add the mashed bananas, drained pineapple, ¼ cup of the reserved pineapple juice, and milk to the wet mixture. Stir gently but thoroughly until all ingredients are well combined.
- Mix Dry Ingredients: In a separate bowl, sift together or whisk the all-purpose flour, baking powder, salt, and baking soda until evenly blended.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture. Stir gently until the batter is uniform and all dry ingredients are fully incorporated without over-mixing.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 60 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool for at least 10 minutes in the pan. Run a butter knife around the edges to loosen the loaf, then transfer it to a cooling rack to cool completely before slicing and serving.
Notes
- Using ripe bananas ensures natural sweetness and moisture in the bread.
- Drain the pineapple well to prevent the bread from becoming too soggy.
- You can substitute milk with any plant-based milk to make it dairy-free.
- Check the bread with a toothpick starting around 55 minutes to avoid over-baking.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
