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My review
Pineapple Banana Bread
Mary Watkins
"'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.'"
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Ingredients
1 h 15 m servingsOriginal recipe yields 32 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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
Read all reviews 224283 Ratings
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Most helpful positive review
3/23/2008
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...
Most helpful critical review
2/6/2012
I made this exactly as the recipe stated. The bread was mediocre at best. It was very doughy. I did think when making it that there was a lot of flour in the recipe - the result is a doughy b...
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3/23/2008
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...
9/4/2007
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 larg...
1/17/2009
Perfect timing for this recipe. I have extra bananas, pineapples, and cherries leftover from the holidays and didn't know what to do with them. I followed the recipe as suggested but used half...
5/21/2008
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 flou...
7/15/2007
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!
10/25/2008
This was very moist and delicious. I opted to make 1 loaf of bread and 12 muffins. Both turned out great! The muffins only needed to bake for about 15 minutes, and the bread took 65 minutes. I u...
3/3/2011
First of all, I did up the cinnamon and vanilla. I didn't messure the banana, I just used 3 of them. I used some 1/4c apple sauce in place of 1/4c of the veg oil, along with 1p Splenda and 1c br...
4/26/2008
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...
4/25/2008
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...