Best Banana Pineapple Bread Recipes

MOIST PINEAPPLE BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BANANA-PINEAPPLE BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
• 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.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

PINEAPPLE BANANA BREAD

Steps:

• In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 65-70 minutes or until bread test done. Cool in pan 10 minutes; remove to a wire rack.

CHERRY PINEAPPLE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans.
• Beat white sugar, brown sugar, butter, and applesauce together in a bowl using an electric mixer until light and fluffy. Beat egg and egg whites into sugar mixture; stir in bananas, vanilla extract, and cinnamon. Mix flour, alternating with buttermilk, into sugar mixture until batter is well mixed; fold in pineapple and cherries. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ZUCCHINI PINEAPPLE BANANA BREAD

Steps:

• 1. Heat oven to 350 degrees F. Lightly grease two 9-inch bread pans and set aside.
• 2. In a mixing bowl beat eggs, sugar, oil, and vanilla until nice and thick.
• 3. Add zucchini, pineapple, and mashed bananas. Mix together.
• 4. In another bowl, mix the dry ingredients together.
• 5. Add to the egg mixture and stir until the flour is just moistened.
• 6. Fold in nuts.
• 7. Divide batter evenly between the two bread pans and bake for about 55 minutes. Do the toothpick test to make sure it is done.
• 8. Let the finished bread cool about 15 minutes before removing from pans.
• 9. Keep one loaf for yourself and give the other one away. The bread freezes well if you want to have something on hand for unexpected company.

COCONUT-PINEAPPLE BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Spray 9 x 5-inch loaf pan with cooking spray.
• Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
• Set aside.
• Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
• Add banana, vanilla and pineapple.
• Mix until blended.
• Add flour mixture and beat on low until just moist.
• Stir in walnuts and coconut.
• Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on wire rack.
• Remove from pan and cool completely.
• Store in airtight container.

HAWAIIAN PINEAPPLE BANANA BREAD

Steps:

• Mix all ingredients together. Pour in 2 greased bread pans.
• Bake on 350 for 1 hour and 10 minutes.
• Remove from oven, cool in pan 10 minutes, remove from pans and cool on racks.

~ SCRUMPTIOUS PINEAPPLE BANANA NUT BREAD ~

Steps:

• 1. Preheat oven to 350 degree F. Spray two 9.5 x 5 bread pans with bakers joy or grease well. In a large bowl, whisk together the flour, sugar, salt, cinnamon, baking soda, salt and nuts.
• 2. In another bowl, beat together the eggs, oil, vanilla, banana and pineapple. Make sure it's mixed well.
• 3. Pour the wet ingredients into the dry and mix with a wooden spoon or spatula, only until you no longer see dry ingredients.
• 4. Divide batter between two greased 9.5 x 5 bread pans. ( Can also make mini loaves of bread if desired.) I've done both. Baking time will vary, depending on size of pan.
• 5. Bake for 50 minutes to 1 hour. Check center and pick should come out clean. Let cool for 5 minutes then remove from pans and finish cooling on racks.
• 6. Enjoy! It's delicious! Freezes well too!

PINEAPPLE BANANA BREAD WITH WALNUTS

Steps:

• In a large bowl, combine the first five ingredients. Combine the egg, oil, sugar, banana and vanilla. Add to the dry ingredients just until moistened. Fold in pineapple and nuts., Pour into two greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BANANA PINEAPPLE NUT BREAD

Steps:

• Combine flour, sugar, soda, cinnamon, pecans and salt in large bowl; set aside.
• In another bowl, mix vanilla, eggs, oil, bananas and pineapple.
• After blending, add liquid mixture to dry mixture and stir until well blended.
• Pour into two greased and floured loaf pans.
• Bake at 350 degrees for 60-70 minutes or until toothpick inserted near center comes out clean.
• Cool in pans on wire rack for 10 minutes before removing.
• Continue to cool on wire rack.
• (Cooking time does not include cooling time).
• Store in airtight container or plastic wrap.

TROPICAL PINEAPPLE BANANA BREAD

Steps:

• In a bowl, combine the flour, baking soda, salt, cinnamon and baking powder. Combine the egg, oil, sugar, banana and vanilla; mix well.
• Add the banana mixture to the dry ingredients; stir just until moistened. Fold in pineapple and walnuts.
• Pour into two greased and floured 5-3/4-inch x 3-inch x 2-inch loaf pans. Bake at 350 for 40-45 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

SOUTHERN BANANA PINEAPPLE BREAD

Steps:

• 1. Mix dry ingredients in a large bowl.
• 2. In a small bowl beat eggs until foamy.
• 3. Add oil, vanilla, and blend. Pour oil and vanilla mixture into dry ingredients.
• 4. Stir with a mixing spoon, do not use electric mixer, until moistened.
• 5. Stir in pineapple and nuts, then stir in bananas - mix well but do not beat.
• 6. Spoon into well greased 10 inch tube pan or can also be baked in 2 loaf pans.
• 7. Preheat oven to 350 degrees. Bake tube pan 1 hour and 20 minutes or small loaf pans, check in 35 minutes.
• 8. Frost with cream cheese icing if you like. Good plain!

BANANA-PINEAPPLE NUT BREAD (HEALTHY)

Steps:

• Preheat oven to 375 degrees.
• Spray a 9 by 5 inch loaf pan with butter flavored cooking spray.
• In a large bowl, combine flour, dry pudding mix, baking powder and baking soda.
• Stir in pecans.
• In a small bowl, combine banana, undrained pineapple and sour cream.
• Add banana mixture to flour mixture.
• Mix until combined.
• Evenly spread batter into prepared loaf pan.
• Bake for 55 to 65 minutes or until a toothpick inserted in center comes out clean.
• Place loaf pan on a wire rack and let set for 5 minutes.
• Remove bread from pan and continue cooling on wire rack.
• Cut into 8 thick or 16 thin slices.
• Note: Exchanges and calories is based on 1/8 of the loaf.

BANANA PINEAPPLE BREAD

Steps:

• preheat oven to 350.
• grease and flour a 9 by 5 inch loaf pan.
• in a large bowl whisk together the flour, baking soda, salt and cinnamon.
• drain crushed pineapple, I do this with a wire mesh strainer and the back of a spoon, or you can squeeze out the liquid by hand, you don't have to squeeze or drain it dry, just so long you get most liquid out, measure 2/3 cup of drained pineapple, packed down.
• In medium bowl cream the butter and sugar until creamy
• Add eggs, mashed bananas, pineapple and vanilla and mix until well blended.
• Pour banana mixture and pecans into flour mixture, scraping the bowl and stir until the flour is well moistened, don't stir too much, but until well moistened.
• Pour the batter evenly into the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean.
• Let cool on a wire rack for about 10 minutes, turn over onto the wire rack to remove and let cool completely , wrap and store in the refridgerator.

TROPICAL PINEAPPLE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2x4 1/2 loaf pans.
• Beat sugar and butter in a large mixing bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating after each addition until just combined. Stir in mashed bananas, crushed pineapple, and vanilla.
• Whisk flour, salt, baking soda, and cinnamon together in a separate bowl until well blended. Add macadamia nuts and stir until coated. Add flour mixture to the banana mixture; stir until just combined.
• Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.
• Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.

SHERATON MAUI MACADAMIA NUT PINEAPPLE BANANA BREAD

Steps:

• Mix oil and sugar together thoroughly. Add bananas, eggs and water.
• Sift dry ingredients and blend into mixture. DO NOT over-mix.
• Dust macadamia nuts with flour.
• Fold dusted nuts and pineapple into mixture.
• Lightly grease and paper line 3 mini loaf pans.
• Pour batter into loaf pans.
• Bake at 350 for 1 hour or until firm.

PINEAPPLE/BANANA/COCONUT BREAD - CASS'S

Steps:

• 1. Preheat oven to 350 degree F. Grease two 8 x 4 inch bread pans. In a medium bowl; blend dry ingredients.
• 2. In another bowl whisk oil, eggs and vanilla. Beat the oil mixture into the dry ingredients. Will be thick. Do not over beat. Fold in the banana's, coconut, pecans and pineapple.
• 3. Pour batter evenly into the two prepared bread pans and bake for 55 - 65 minutes or until pick comes out clean.
• 4. Cool for ten minutes before removing from pans to continue cooling on wire racks. I made a glaze for mine: 4 oz cream cheese 1/2 tsp vanilla 1 cup confectioners' sugar 1 1/2 to 2 Tbsp milk Whip the cream cheese on high for 1 minute until fluffy. Add vanilla and slowly stir in the confectioner's sugar. Add milk 1 tablespoon at a time until it reaches the right consistency. The icing will be thick but pourable.

PINEAPPLE BANANA SWEET BREAD

Steps:

• heat oven to 325 and grease and flour two glass or foil loaf pans. (Use oven recommended temp on the cake mix box that you are using).
• According to cake mix instructions, mix the eggs, cake mix and water together. Beat on medium speed for 2 minutes. In a seperate bowl and BY HAND mash bananas with a fork. You want some small lumps to remain. Don't mash too much. Add applesauce to bananas and lightly stir together.
• Mix bananas and applesauce into the beaten cake batter and stir by hand until completely combined. Divide batter between the two loaf pans and back for approximately 35-40 minutes -- use the toothpick test for doneness. You should see moist crumbs stick to the toothpick, but not wet batter. Also, center of bread will be flat and soft, but not jiggly.
• Enjoy this easy one.

PINEAPPLE BANANA BREAD

Steps:

• 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.

BANANA NUT PINEAPPLE BREAD

Steps:

• Preheat oven to 350,& lightly grease& flour 2 8-inch loaf pans.
• In large bowl,combine flour,sugar,baking soda,cinnamon& the salt.
• Stir in walnuts.
• In separate bowl,mix eggs,oil,banana,vanilla& pineapple until well combined.
• Add wet ingredients to dry ingredients,stir just until moistened.
• Pour equal amounts into pans.
• Bake about 50 to 55 minutes or until toothpick in center comes out clean.
• Cool for 10 minutes on racks;remove from pans and continue cooling.