Pineapple Banana Bread
Moist, buttery banana bread is studded with sweet and tangy pineapple in this delicious pineapple banana bread.
Servings 12
Ingredients
- 1 cup granulated sugar
- ½ cup lightly packed light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon grated nutmeg
- 3 large eggs
- 1 ½ teaspoons pure vanilla extract
- 2 cups mashed ripe bananas from about 4 large bananas
- 14 tablespoons unsalted butter melted and cooled
- 1 can crushed pineapple 20 ounces, drained very well
- ¾ cup shredded or flaked coconut sweetened or unsweetened (optional)
- Coarse sugar for sprinkling on top (optional)
Instructions
- Preheat the oven to 350°F. Grease (1) 10" x 5" x 3 ½" loaf pan and set aside.
- In a large bowl, whisk together the sugars, flour, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a separate large bowl, whisk together the eggs and vanilla and combine with the mashed bananas.
- Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated. Fold in the well-drained pineapple and coconut (if using) until fully incorporated.
- Pour the batter into prepared pan and sprinkle the top with coarse sugar. Bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing.
Notes
When draining the pineapple, I like to pour it into a fine mesh strainer to remove most of the juice, then press the pineapple to remove as much of the remaining juice as possible.
For additional flavor, feel free to toast the coconut before adding it to the batter.