Banana Bread with Pineapple

Moist Banana Bread with crushed Pineapple for extra softness and flavour. Easy, no-fuss recipe made with everyday ingredients.

Prep Time 20

Cook Time 50

Total Time 1 10

Servings serves

Calories 212kcal

Preheat Oven: Preheat oven to 180ºC (356ºF). Grease with butter a loaf pan and line with baking paper, set aside. Note: Alternatively, if you have a non-stick loaf pan, liberally grease it with butter and dust it with a light layer of flour. This will leave your finished bread with smooth sides. Set aside.
Mix Dry Ingredients: In a large mixing bowl, add flour, baking powder, baking soda, cinnamon, and salt. Whisk together until well combined. Set aside.
Combine Wet Ingredients: In a separate medium-size mixing bowl, add mashed bananas, crushed pineapple with all of the juice in the can, eggs, sugar and oil. Whisk until well combined.
Combine: Add the wet ingredients to the dry ingredients and whisk until just combined, switch to a spatula to finish off mixing any remaining streaks of flour, being careful not to overmix as it can cause the bread to turn out tough and dense after baking.
Transfer Batter: Pour the batter into the prepared loaf pan, smoothing out the top.
Bake: Bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean and the top springs back when pressed gently.
Cool: Remove from the oven and allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Enjoy!

Store: Keep the banana pineapple bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Freeze: Wrap the bread tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months.

Thaw: Thaw overnight in the refrigerator or at room temperature for several hours.