Banana Pineapple Bread Food
MOIST PINEAPPLE BANANA BREAD
Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. -Mary Watkins, Chaska, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 191 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA-PINEAPPLE BREAD
This is my mom's recipe for banana bread with canned pineapple. It comes out nice and moist, but not overly oily as some banana breads do.
Provided by marinda123
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
- Mix flour, sugar, bananas, oil, applesauce, pineapple, eggs, cinnamon, baking soda, and salt together in a large bowl until blended. Pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 35 g, Cholesterol 23.3 mg, Fat 10 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 158.8 mg, Sugar 20.9 g
BANANA PINEAPPLE BREAD
This is so good, a must try. I like bananas and pineapple so I modified a banana bread recipe to include pineapple, it tookk a few tries but this is what me and a friend came up with. It has the right amount of sweetness, full banana flavor and a hint of pineapple, just enough to balance out the flavors. The pineapple isn't enough to overwhelm the bread but gives it just an essence, you just have to try it :)
Provided by Chipfo
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350.
- grease and flour a 9 by 5 inch loaf pan.
- in a large bowl whisk together the flour, baking soda, salt and cinnamon.
- drain crushed pineapple, I do this with a wire mesh strainer and the back of a spoon, or you can squeeze out the liquid by hand, you don't have to squeeze or drain it dry, just so long you get most liquid out, measure 2/3 cup of drained pineapple, packed down.
- In medium bowl cream the butter and sugar until creamy
- Add eggs, mashed bananas, pineapple and vanilla and mix until well blended.
- Pour banana mixture and pecans into flour mixture, scraping the bowl and stir until the flour is well moistened, don't stir too much, but until well moistened.
- Pour the batter evenly into the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean.
- Let cool on a wire rack for about 10 minutes, turn over onto the wire rack to remove and let cool completely , wrap and store in the refridgerator.
Nutrition Facts : Calories 292.4, Fat 13.7, SaturatedFat 5.6, Cholesterol 51.3, Sodium 171, Carbohydrate 39.9, Fiber 2.2, Sugar 19.6, Protein 4.3
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