We like to keep bananas on hand. But it seems that we always have very ripe bananas sitting on the counter. That’s okay; we love banana bread and are always on the lookout for a new twist.
We had some extra crushed pineapple on hand. Why not marry crushed pineapple with those ripe bananas? We added some coconut to lend a tropical tone and then thought macadamia nuts would be great too. So make this moist, sweet tropical pineapple-banana bread with either coconut or macadamia nuts.
With both bananas and pineapple, this is a super moist, mellow, sweet bread. We think you will like it. It is best after stored in the refrigerator and will keep there for a week. Be sure to test it for doneness before removing the loaf from the oven.
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/3 cups ripe bananas (about 4 medium)
3/4 cup crushed pineapple, drained
1 cup sweetened flaked coconut or 1 cup chopped macadamia nuts
Preheat the oven to 350 degrees. Grease two 8 1/2 x 4 1/2 bread pans and dust with flour.
1. Mix the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
2. Cream the butter and sugars together. Add the eggs, one at a time, beating after each. Continue beating until light and fluffy.
3. Add the vanilla extract.
4. Add the bananas and beat until smooth. Add about 1/3 of the flour mixture and mix until just combined. Add the pineapple and coconut or macadamia nuts and mix. Add the remaining flour mixture. Scrape the batter into the prepared pans.
5. Bake for 45 to 50 minutes or until the bread tests done. Let the bread sit in the pans for five minutes then loosen the edges with a spatula and remove the loaves. Cool completely on wire racks. This bread will increase in flavor if refrigerated over night