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."
 
Download
photo by Kellogs photo by Kellogs
photo by Kellogs
photo by Kellogs photo by Kellogs
photo by Kellogs photo by Kellogs
photo by Kellogs photo by Kellogs
Ready In:
1hr 15mins
Ingredients:
12
Yields:
3 loaves
Serves:
3
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Maverick05
    So yummy! I made some changes to make them a little healthier and they turned out delicious! I only used 1/2 cup of butter and then 1/2 cup of applesauce, 2 cups of sugar instead of 2 2/3, I used half whole wheat flour and half regular flour and then threw in about 3 tablespoons of ground flaxseed. I also made them muffins; 350 degree oven for about 20 minutes. They are amazing, I tried to share one with my 12 month old and he insisted on eating the entire thing!
     
  2. salbritton
    This is a fantastic bread. I substituted 1/4 cup brown sugar and water for the honey as I was going to be feeding it to my 8 month old. Then I used 1 1/2 cups whole wheat flour in place of white flour and only used 2 cups sugar. Next time I will do the same with the exception of the wheat flour. I think it drowns out the pineapple flavor. The recipe made 12 muffins and a bundt. The muffins took 23 minutes to reach perfection and the bundt came out a little over done after 50 minutes.
     
  3. Feej3940
    I make muffins every week to share with friends. When I found this recipe, I knew I had to make it. My only change was to use pecans instead of walnuts. They were a hit & I went home empty-handed. These are very moist - which is important to me. Very nice recipe, thank you for sharing!
     
  4. DPar6310
    I had some faux pineapple that we had canned and I used this in place of pineapple - it worked well and was delicious. Thanks for the recipe.
     
  5. Serene44441
    This recipe was great.Very,very tastey.There is slot and I didn't have enough bread pans so I used a bunt pan.Had to cook it a few minutes longer but it worked out fine.I filed this recipe.Will be making it again.
     
Advertisement

Tweaks

  1. salbritton
    This is a fantastic bread. I substituted 1/4 cup brown sugar and water for the honey as I was going to be feeding it to my 8 month old. Then I used 1 1/2 cups whole wheat flour in place of white flour and only used 2 cups sugar. Next time I will do the same with the exception of the wheat flour. I think it drowns out the pineapple flavor. The recipe made 12 muffins and a bundt. The muffins took 23 minutes to reach perfection and the bundt came out a little over done after 50 minutes.
     
  2. Maverick05
    So yummy! I made some changes to make them a little healthier and they turned out delicious! I only used 1/2 cup of butter and then 1/2 cup of applesauce, 2 cups of sugar instead of 2 2/3, I used half whole wheat flour and half regular flour and then threw in about 3 tablespoons of ground flaxseed. I also made them muffins; 350 degree oven for about 20 minutes. They are amazing, I tried to share one with my 12 month old and he insisted on eating the entire thing!
     
  3. Feej3940
    I make muffins every week to share with friends. When I found this recipe, I knew I had to make it. My only change was to use pecans instead of walnuts. They were a hit & I went home empty-handed. These are very moist - which is important to me. Very nice recipe, thank you for sharing!
     
  4. Aunt Willie
    This is a nice moist bread! The pineapple and the honey give it a wonderful flavor. Three loaves is a lot, so we froze two of them and when thawed, I think it is better than when it first comes out of the oven. Made almost exactly as posted (used pecans instead of walnuts) except it took an extra 35 minutes bake time to be done. My oven thermometer showed my temperature was right on -- so adjust time as necessary. Even with the extra baking time, the bread did not get too dark, so it worked out fine.
     

RECIPE SUBMITTED BY

I live in Connecticut, US but originally from London, UK. I moved here to be with my husband (then fiance) whom I met on the Internet in 2001. We have four beautiful animals. Gideon - an 11.5 lb chihuahua (and still growing!) and our three kitties; Piper, Lily and Silas. <img src="http://i12.photobucket.com/albums/a250/xKellogsx/giddy.jpg" alt="Image hosted by Photobucket.com"> Gideon aka 'Giddy' <img src="http://i12.photobucket.com/albums/a250/xKellogsx/pip.jpg" alt="Image hosted by Photobucket.com"> Piper <img src="http://i12.photobucket.com/albums/a250/xKellogsx/lily.jpg" alt="Image hosted by Photobucket.com"> Lily <img src="http://i12.photobucket.com/albums/a250/xKellogsx/silas.jpg" alt="Image hosted by Photobucket.com"> Silas One of my biggest hobbies right now is Recipe Zaar, collecting recipes, recipe books etc and of course, cooking. Particularly baking. I am currently trying to incorporate new foods into my diet and having fun experimenting. I also enjoy going to church, reading, and taking photos. I am a Christian actively trying to serve God and was saved Jan 1st 2003. <center><img src="http://i12.photobucket.com/albums/a250/xKellogsx/untitled2.jpg" alt="Image hosted by Photobucket.com"></center>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes