My daughter and I love to drink smoothies, so we always have fresh bananas on hand. Every so often, we end up with leftover bananas on the kitchen counter, and I have to come up with creative ways to avoid letting them go to waste.
My latest pineapple banana bread recipe was the result of my already having three Ziploc bags full of peeled and diced bananas in the freezer, awaiting our next smoothie.
Instead of increasing our frozen banana stockpile, I decided to try a new spin on one of my favorite banana bread recipes. I love to make coconut banana bread, but I didn’t have any coconut. As I searched through the kitchen cabinet, I found an 8 ounce can of diced pineapple and my wheels started turning!
Instead of relying on the coconut for added moisture, why not substitute that can of pineapple? I tell you, some of my best baked goods are the result of my poorly stocked kitchen. This yields some of my most disastrous baking experiments as well, but I was lucky with this one!
This pineapple banana bread recipe is very simple in that you likely have all of the ingredients in your pantry, and it only requires a single bowl for prep! The bread is dense, incredibly moist and while the pineapple adds a lot of the moisture, it doesn’t overpower the flavor of the bread.
While it results in two loaves, you can easily wrap the second loaf in plastic wrap, put it in a gallon sized Ziploc bag and put it into the freezer for later. Or you can do what I did – take it to your mom! I made one loaf without the pecans and one with just for a little variety.
I find that the easiest way to slice banana bread without it becoming too crumbly is to refrigerate it for an hour or so before slicing. I used a serrated knife, as a butter knife isn’t sharp enough to cut the bread without tearing it.
Yield: 1 loaves
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
3 cups all purpose white flour
1 cup light brown sugar, firmly packed
1 cup granulated white sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 cup chopped pecans
2 1/2 teaspoons vanilla
1 1/4 cups coconut oil (you can subsitute vegetable or safflower oil)
6 ripe bananas, mashed
1 8 ounce can of crushed pineapple, drained
Preheat your oven to 350 degrees and grease two loaf pans.
Mix all ingredients except the flour in a large bowl until thoroughly combined. Add in flour and mix well.
Pour into greased pans and cook at 350 degrees for 50 minutes. Insert a tooth pick into the middle of the loaf and if it comes out clean - but moist - your loaves are done!