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Banana and Pineapple Bread Recipe: Moist Tropical Loaf in 50 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Moist tropical loaf with ripe bananas and drained pineapple. Gluten-free adaptable, ready in 50 minutes. Perfect for brunch or gifting.
Ingredients
2 cups all-purpose flour (spooned and leveled)
1 tsp baking soda
½ tsp salt
¾ cup granulated sugar
½ cup unsalted butter, melted (or coconut oil)
2 large eggs (room temperature)
1 tsp vanilla extract
1 cup crushed pineapple, drained
1 cup mashed ripe bananas (about 3 medium)
Instructions
Preheat oven to 350°F. Grease a 9×5-inch glass loaf pan.
Drain pineapple in a sieve for 10+ minutes.
Mash bananas until smooth.
Whisk flour, baking soda, and salt in a bowl.
In another bowl, stir sugar, melted butter, eggs, and vanilla.
Fold dry ingredients into wet until just combined. Add bananas and pineapple.
Bake for 50-55 minutes, until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a rack.
Notes
Substitutions: Use gluten-free 1:1 flour or flax eggs (1 tbsp ground flax + 3 tbsp water).
Storage: Keep in an airtight container for 3 days or freeze slices for 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (65g)
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
