PINEAPPLE BANANA BREAD
I got this recipe from the internet and made it without the walnuts. It was delicious and the best bread I've made. Definitely worthy of sharing. The following day I made it into muffins to bring to a picnic.
Provided by Kellogs
Categories Quick Breads
Time 1h15m
Yield 3 loaves, 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and grease 3 (8x5x3 inch) large loaf pans ready.
- In a large bowl, beat the butter with sugar and honey; then beat in eggs and vanilla. Mix well.
- Stir in the bananas and the pineapple (with the juice). Then add flour, walnuts (if using), cinnamon, baking soda and salt until moistened.
- Pour into prepared loaf pans and bake for 1 hour or until toothpick inserted in the center of bread comes out clean. Allow to cool for at least ten minutes before removing from pan.
Nutrition Facts : Calories 2342.9, Fat 68.7, SaturatedFat 40.9, Cholesterol 348.7, Sodium 1638.9, Carbohydrate 412.8, Fiber 12.1, Sugar 248.5, Protein 29
BANANA WALNUT BREAD
Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.
Provided by Food Network Kitchen
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
BANANA NUT PINEAPPLE BREAD
Make and share this Banana Nut Pineapple Bread recipe from Food.com.
Provided by OceanIvy
Categories Quick Breads
Time 1h
Yield 2 loafs
Number Of Ingredients 11
Steps:
- Preheat oven to 350,& lightly grease& flour 2 8-inch loaf pans.
- In large bowl,combine flour,sugar,baking soda,cinnamon& the salt.
- Stir in walnuts.
- In separate bowl,mix eggs,oil,banana,vanilla& pineapple until well combined.
- Add wet ingredients to dry ingredients,stir just until moistened.
- Pour equal amounts into pans.
- Bake about 50 to 55 minutes or until toothpick in center comes out clean.
- Cool for 10 minutes on racks;remove from pans and continue cooling.
Nutrition Facts : Calories 3095, Fat 156.7, SaturatedFat 14.4, Cholesterol 279, Sodium 1617.9, Carbohydrate 396.9, Fiber 14.5, Sugar 229.3, Protein 39.9
PINEAPPLE BANANA BREAD WITH WALNUTS
This versatile bread can be enjoyed as a breakfast treat or simple dessert. My mother gave me the recipe. It was one of her church potluck favorites. It freezes well, too.-Grace Gibbons, Melbourne, Florida
Provided by Taste of Home
Time 55m
Yield 2 mini loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. Combine the egg, oil, sugar, banana and vanilla. Add to the dry ingredients just until moistened. Fold in pineapple and nuts., Pour into two greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 216 calories, Fat 10g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 193mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
WALNUT BANANA BREAD
Between Thanksgiving and Christmas I bake 200 loaves of bread.-Douglas Jennings, Ottawa, Kansas
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in nuts., Pour into a greased 9x5-in. loaf pan. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 207 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT-PINEAPPLE BANANA BREAD
This is a nice "tropical" flavored banana bread. Instead of walnuts, substitute chopped macadamias for a more tropical flavor.
Provided by Outta Here
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Spray 9 x 5-inch loaf pan with cooking spray.
- Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
- Set aside.
- Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
- Add banana, vanilla and pineapple.
- Mix until blended.
- Add flour mixture and beat on low until just moist.
- Stir in walnuts and coconut.
- Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on wire rack.
- Remove from pan and cool completely.
- Store in airtight container.
BANANA WALNUT BREAD
Serve for breakfast or a quick snack.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Whisk together egg, bananas, oil and vanilla. Add to flour mixture and stir until flour is moistened. Fold in walnuts. Spray 8-1/2 x 4-1/2 loaf pan with cooking spray. Pour batter into prepared loaf pan.
- Bake for 35 to 40 minutes or until puffed and golden brown. A wooden pick inserted in the center should come out clean. Transfer loaf pan to a rack to cool for 10 minutes before turning out of pan. Serve warm or store in an air-tight container.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 22.4 g, Cholesterol 13.6 mg, Fat 13.1 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 135.4 mg, Sugar 10.2 g
PINEAPPLE BANANA BREAD
This pretty loaf adds a tropical feel to any festive occasion. It's also a great way to use up your extra bananas.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 65-70 minutes or until bread test done. Cool in pan 10 minutes; remove to a wire rack.
Nutrition Facts :
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
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.
TROPICAL PINEAPPLE BANANA BREAD
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Taste Of Home The Best Of Country Cooking 2005. This bread freezes well.
Provided by internetnut
Categories Breads
Time 55m
Yield 2 mini loaves, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, baking soda, salt, cinnamon and baking powder. Combine the egg, oil, sugar, banana and vanilla; mix well.
- Add the banana mixture to the dry ingredients; stir just until moistened. Fold in pineapple and walnuts.
- Pour into two greased and floured 5-3/4-inch x 3-inch x 2-inch loaf pans. Bake at 350 for 40-45 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 179.6, Fat 8.2, SaturatedFat 1.1, Cholesterol 17.6, Sodium 159.6, Carbohydrate 25.3, Fiber 0.9, Sugar 15.5, Protein 2.2
BEST HAWAIIAN BANANA NUT BREAD
I threw this recipe together from various other recipes. I am new to baking, but this bread is the best I have made yet! It is absolutely delicious and I urge you to try it!
Provided by SODAR
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 2h10m
Yield 12
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Mix flour, 1 1/4 cup white sugar, brown sugar, baking soda, cinnamon, baking powder, and salt in a large bowl. Stir mashed banana, canola oil, pineapple, flaked coconut, 1/4 cup walnuts, 1/4 cup macadamia nuts, eggs, applesauce, vanilla extract, lemon extract, and coconut extract into flour mixture until blended. Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 70 to 80 minutes. Cool bread in the pan for 10 minutes; remove and transfer to a wire rack to cool, 20 to 30 minutes.
- Mix butter, 1/4 cup white sugar, 1/4 cup walnuts, 1/4 cup macadamia nuts, and milk together in a bowl. Spread on top of bread once it has been transferred to the wire rack.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 54 g, Cholesterol 36.1 mg, Fat 24.1 g, Fiber 2.6 g, Protein 4.9 g, SaturatedFat 4.5 g, Sodium 234.5 mg, Sugar 33.4 g
MAPLE WALNUT BANANA BREAD
Loaded with banana flavor and just the right hint of maple, this old-fashioned walnut-topped loaf is easy to prepare and tastes wonderful warm from the oven. "I sent a loaf of this bread to work with my husband, and his co-workers loved it," relates Amy Hawk of Seabrook, New Jersey.
Provided by Taste of Home
Time 1h
Yield 1 loaf.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first six ingredients. Combine the eggs, bananas, butter, milk and flavoring; mix well. Stir into dry ingredients just until moistened. Spoon into an 8x4-in. loaf pan coated with cooking spray. Sprinkle with walnuts., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 184mg sodium, Carbohydrate 34g carbohydrate, Fiber 1g fiber), Protein 4g protein.
MOIST PINEAPPLE BANANA BREAD RECIPE - (4.3/5)
Provided by á-160091
Number Of Ingredients 11
Steps:
- Makes one loaf Directions: In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8-in. x 4-in. loaf pan. According to Google they are the seeds from the banana. Normally when you take a bite of banana, they are also there, but baking tends to make them turn darker or stand out more. Looks so good! I saw the picture on Recipe Sharing Monday #65 and had to come check out the recipe! Thanks for sharing and thanks for hosting so all the rest of us have a great place to share and find yummy stuff! I posted my yummy Seafood Minestrone, I hope you get a chance to check it out! So excited when I find a recipe like this that I can make in Africa. Though leaving out the coconut flakes, since, well, we don't have them. Thanks for sharing, cannot wait to make this. I LOVE this recipe!!! I made just a few modifications, but this bread is my new favorite. NEVER AGAIN will I make banana bread without crushed pineapple! Perfection! Thanks for sharing, LOVE it! Oh good heavens, I'm making this today! I have leftover bananas that are turning dark and need to be used. The pineapple and coconut just make it so appealing to me! Made 2 loaves of this today and added a bunch of walnuts to the top. Yum! Thinking about making a pineapple juice glaze for serving with the juice from the crushed pineapple to sweeten up the walnuts a tad and pull out the pineapple flavor. So glad I found your post! This may sound stupid but I have never made bread before so what is the bread test? But this looks delicious I am going to make it tomorrow the only thing I am going to do is add nuts because me and my husband love banana and nuts together. I have been searching for weeks for something to make that I can eat at breakfast and use at night to calm a sweettooth at night! I am making this tonight as I have all the ingredients on hand! It looks so good and moist...can't wait for it to come out the oven! Wish I had some macadamia nuts in the house! Hope you enjoy it SW :) Macadamia nuts sound like a tasty addition. I was wondering if I could use no sugar added applesauce to substitute the pineapples. They are a bit too sweet. Would it make a difference with the consistency or moisture? Thanks. It looks delicious. I made this yesterday using Domata gluten free flour, fresh pineapple and 1/2 butter + 1/2 coconut oil. Wonderful! It was a little dry as gf flour tends to absorb more liquid. I'll add some liquid next time (if using canned pineapple, use some of the juice.) Husband and teen daughters loved it fresh and also broiled for breakfast. Thanks! Add comment Ms. enPlace
PINEAPPLE NUT BREAD
I have had this recipe since 1980, and my family loves it. Use whatever type of nuts you like.
Provided by Rhonda Kelly
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
- Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
- Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
- Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 54.2 g, Cholesterol 57.9 mg, Fat 14 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 3.9 g, Sodium 360.5 mg, Sugar 26.6 g
PINEAPPLE BANANA WALNUT BREAD/MUFFINS
I received this recipe off the internet but, the recipe called for 1 tablespoon vanilla I made it that way and it was not tasty but, I tweaked the recipe to 1 teaspoon vanilla and it came out awesome!
Provided by ChefChelle in Michi
Categories Quick Breads
Time 1h25m
Yield 1/8 large loaf pans/muffins, 35 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and grease & flour 2 (9X5 inch) large loaf pans.
- In large mixing bowl, beat the butter with sugar and honey; then beat in eggs and vanilla. Mix well.
- Beat in bananas and stir in the pineapple (with the juice). In another bowl (even larger) stir together with spoon flour, cinnamon, baking soda and salt. Add banana mixture to flour mix stir together with spoon until well mixed. Add walnuts.
- Makes 18 muffins & 2 9x5 inch loaf pans. Pour mixture into muffin cups and then separate the leftover batter into the 2 loaf pans. Bake muffins 30-35 minutes and 2 loaf pans for 1 hour.
Nutrition Facts : Calories 222.2, Fat 8.1, SaturatedFat 3.7, Cholesterol 32.1, Sodium 131.4, Carbohydrate 35.8, Fiber 1.3, Sugar 21.4, Protein 3
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