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Pineapple Banana Bread
SUBMITTED BY:
Mary Watkins
PHOTO BY:
jennyg2bfit
"'Our four kids like slices of this moist tropical-tasting banana bread for breakfast,' comments Mary Watkins of Chaska, Minnesota. 'I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time.'"
RECIPE RATING:
Read Reviews
(22)
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PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups mashed ripe bananas
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DIRECTIONS
In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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REVIEWS
Reviewed on Apr. 14, 2007 by
PAM620
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PAM620
Apr. 14, 2007
This bread is delicious! It is very moist and tasty. I'll be making it again!
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5 users found this review helpful
This bread is delicious! It is very moist and tasty. I'll be making it again!
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Reviewed on Jun. 4, 2008 by
Rolling Alaskans
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Rolling Alaskans
Jun. 4, 2008
Wow! I have now become known as the banana bread woman! (Thank You!) I make this recipe at least 1x/week now. Some things I've found: If using small eggs add an extra. Go generous on the vanilla & cinnamon. You can easily reduce the sugar to 1/2 but doing a mix of 1c very lightly packed brown & 3/4c white sugar gets the best reviews. The sugar amount is really dependent on how over-ripe your bananas (they're sweeter) are and how sweet the pineapple is. This recipe will not work with plantains. It works great with fresh pineapple. 1 1/2c pecans or walnuts is a nice addition. I like to throw in an extra banana that is just barely ripe for some whole banana chunks. The loaves made when mixed 100% by hand get better raves than if I use a mixer.
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3 users found this review helpful
Wow! I have now become known as the banana bread woman! (Thank You!) I make this recipe at...
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Reviewed on Oct. 8, 2007 by
Lynne Garrison
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Lynne Garrison
Oct. 8, 2007
I have made this many times. It is moist and tasty. The pineapple really adds something special. My teenage son eats a whole loaf in a little over a day. I mix the dry ingredients in one large bowl, then take the eggs, canola oil, unmashed bananas, pineapple and vanilla and use my immersion blender until the bananas are pureed and the oil is incorporated fully-almost like a mayonnaise. Then I add the wet to the dry. The bread comes out moist and tender, with the texture of a pumpkin bread.
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3 users found this review helpful
I have made this many times. It is moist and tasty. The pineapple really adds something...
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Reviewed on Jul. 15, 2007 by LETompkins
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LETompkins
Jul. 15, 2007
I made this recipe but instead of the vanilla I used coconut extract. The family ate it up quick and loved it. The bread was very moist and very tasty!
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3 users found this review helpful
I made this recipe but instead of the vanilla I used coconut extract. The family ate it up...
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Reviewed on May 21, 2008 by
REIVEX
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REIVEX
May 21, 2008
Always looking for a good recipe for those left over bananas and these are great! Lots of fruit & very moist!! Personally preferred alterations: 1 cup whole wheat flour & 2 cups all-purpose flour, 1 cup brown sugar & 1 cup white sugar, 1 cup oil & 1/4 cup applesauce. I make muffins as they're easier for the kids to grab:-)1 batch yields 12 regular muffins plus 24 mini-muffins; 325 degrees (convection) for 15 minutes. I also add some coconut flakes (when I have them) on top of some of the muffins before baking for my daughter; she really likes them that way! Thanks for the great recipe!!!
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2 users found this review helpful
Always looking for a good recipe for those left over bananas and these are great! Lots of...
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Reviewed on Apr. 30, 2008 by
Cookierama
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Cookierama
Apr. 30, 2008
This is a very good recipe. I baked it without eggs and was still moist. I did not have any pineapples. Adding some chopped walnuts adds a lot to this recipe. Make sure the bananas are very ripe otherwise it will not be sweet enough. I had to give it to my friends so that I would not end up eating it all!!!!
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2 users found this review helpful
This is a very good recipe. I baked it without eggs and was still moist. I did not have any...
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Reviewed on Apr. 3, 2008 by
GodivaGirl
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GodivaGirl
Apr. 3, 2008
I halved this recipe using 2 eggs and baked in 2 mini loaf pans. I baked at 325 for 35 minutes, but center was not quite done, so an additional 10 minutes. This was good but did not give the flavor I was hoping for with the pineapple and banana. The bread was moist but I felt it needed something more. I may try this again using coconut or walnuts or adding a pineapple extract.
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2 users found this review helpful
I halved this recipe using 2 eggs and baked in 2 mini loaf pans. I baked at 325 for 35...
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Reviewed on Sep. 11, 2007 by MarandaJ
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MarandaJ
Sep. 11, 2007
Love this recipe. I like bananas and not pineapples and my husband is the opposite, we made this and gave it a twist, though extremely good by itself we topped it with vanilla bean ice cream, cinnamon and drizzled honey, a WONDERFUL dessert!!!!! Even the small children loved it!!!!! Mine filled 3 pans though, I shared it with neighbors!!!
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2 users found this review helpful
Love this recipe. I like bananas and not pineapples and my husband is the opposite, we made...
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Reviewed on May 2, 2008 by Kels
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Kels
May 2, 2008
i did like a previous member did and blend the pinapple oil and eggs however i used some bananas i has in the freezer and coconut cream. i also add a bit of brwon sugar it came pretty good nice and moist :-}
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1 user found this review helpful
i did like a previous member did and blend the pinapple oil and eggs however i used some...
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Reviewed on Apr. 25, 2008 by
Courtney
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Courtney
Apr. 25, 2008
This was GREAT! My husband doesn't normally like pineapple, but he LOVED this bread. He said it was the perfect mixture of banana and pineapple.. he ate 3 pieces, one after the other! This was my first bread attempt, and it turned out beautifully.. the crust was crisp and sweet.. thanks for a great recipe!
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1 user found this review helpful
This was GREAT! My husband doesn't normally like pineapple, but he LOVED this bread. He said...