Banana Pineapple Bread
Banana Pineapple Bread is a delicious and moist loaf cake that combines the sweetness of ripe bananas with the tangy flavor of pineapple. The addition of chopped walnuts adds a delightful crunch and a touch of nutty flavor. This recipe is perfect for a weekend brunch, a cozy afternoon snack, or a delicious dessert.
Servings: 12 slices
Calories: 295kcal
Equipment
Ingredients
- 2 cups flour
- ½ cup sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1½ baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 medium bananas fresh, mashed for 1 cup
- 8 oz pineapple tidbits
- ½ cup walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, beat together eggs, vegetable oil, mashed bananas, vanilla extract, and drained pineapple chunks.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in chopped walnuts and pour the batter into the prepared loaf pans.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use ripe bananas for a sweeter and more flavorful bread.
- Drain the pineapple chunks well to avoid excess moisture.
- Don't overmix the batter, as this can result in a tough bread.
- Let the bread cool completely before slicing to prevent it from crumbling.
Nutrition
Calories: 295kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 202mg | Potassium: 161mg | Fiber: 2g | Sugar: 23g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg
