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This is my mom’s recipe for banana pineapple bread. It uses canned pineapple and comes out nice and moist, but not overly oily as some banana breads do.
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 2 cups mashed bananas
- 1 cup vegetable oil
- ½ cup unsweetened applesauce
- 1 (8 ounce) can crushed pineapple
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
Step 2
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.
Step 3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 236 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat1g | 7% |
| Cholesterol23mg | 8% |
| Sodium159mg | 7% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber1g | 4% |
| Total Sugars21g | |
| Protein3g | |
| Vitamin C3mg | 13% |
| Calcium9mg | 1% |
| Iron1mg | 5% |
| Potassium108mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Absolutely delicious. Perfect texture inside with a little crispy top. We added chopped pecans because we like them. I am replacing my old favorite recipe with this one.
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Bread was good, but I was disappointed that there was not a stronger flavor of pineapple. Just really sweet.
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Wonderful
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I’ve often made Pineapple Banana Bread recipe # 121120 and thought that it was what I was making today. I didn’t remember the applesauce being in the recipe, and I paused at the 325F temp, but was convinced it was the recipe I’ve used in the past and followed directions. It isn’t. Where I’ve usually had two beautiful loaves of browned, crusty banana bread, I have two loaves of what is essentially banana pudding. The taste was there, but not the texture. Perhaps if 8×4 pans were used instead of 9×5 this would work. If you want a good loaf in a 9 x 5 pan, try Pineapple Banana Bread, recipe # 121120.
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Wonderful
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Super easy, I added a little more sugar and cinnamon. I mixed it a little longer and it is super moist. I used fresh pineapple instead of canned. I also added pecans. Adjusted the baking time per my oven. I gave away most of it and it was liked by all parties.
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