TROPICAL PINEAPPLE BANANA BREAD

Tropical Pineapple Banana Bread image

Banana bread travels to the tropics with the addition of pineapple and macadamia nuts. Excellent with coffee in the morning or as a snack with a glass of milk in the afternoon. These loaves freeze well, too. Wrap tightly in plastic wrap, and wrap again in aluminum foil or a freezer bag.

Provided by Bibi

Time 2h

Yield 20

Number Of Ingredients 11

Ingredients

2 cups white sugar
1 cup unsalted butter, at room temperature
3 large eggs, at room temperature
2 cups mashed bananas
1 (8 ounce) can crushed pineapple in juice, drained
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped macadamia nuts

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.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 42.3 g, Cholesterol 52.3 mg, Fat 15.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6.9 g, Sodium 192 mg, Sugar 24.8 g