Wednesday, September 18, 2013

Moist Pineapple Banana Bread




This recipe for banana bread takes a bit of a tropical twist with crushed pineapple and coconut. If you were wondering what the black specks are in the bread, as a reader asked below, they are banana seeds. Next time you take a bite of banana, notice the small black seeds that run down the middle. Mystery solved! Enjoy!




Moist Pineapple Banana Bread
Makes one loaf


Ingredients:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup mashed ripe banana
  • 1/3 cup drained crushed pineapple
  • 1/2 cup flaked coconut
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions:

  1. 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 8-in. x 4-in. loaf pan.
  2. Bake at 350-f degrees for 65-70 minutes or until bread test done.
  3. Cool in pan 10 minutes; remove to a wire rack.

Recipe from Taste of Home.

79 comments:

  1. This looks delish! But what are the black specks in the bread?

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    1. According to Google they are the seeds from the banana. Normally when you take a bite of banana, they are also there, but baking tends to make them turn darker or stand out more.

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  2. Ok...mystery solved! Thought they looked familiar. This is in my recipe folder! Love your blog!
    Florida hugs,
    Becca

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  3. Can i subtract coconut, or substitute something else?

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    1. Crystal - I have made this without the coconut and it turned out great. :)

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    2. I was going to ask you that! Good to know. Thanks

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    3. I am not a fan of coconut. You mention you have left it out. Can you please tell me if I need to increase the banana and/or pineapple? Thank you! Can't wait to try it. I'll be sure to review it after I make it. :)

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  4. Looks so good! I saw the picture on Recipe Sharing Monday #65 and had to come check out the recipe! Thanks for sharing and thanks for hosting so all the rest of us have a great place to share and find yummy stuff! I posted my yummy Seafood Minestrone, I hope you get a chance to check it out!

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  5. So excited when I find a recipe like this that I can make in Africa. Though leaving out the coconut flakes, since, well, we don't have them. Thanks for sharing, cannot wait to make this.

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  6. I made this last night and it's delicious! I baked it in a cast iron pan and cooked it for 60 minutes and I think it was about 5 minutes too long - but still delicious. Next time I think I will check on it in 50 minutes. Thanks so much for the recipe! The family loves it!!

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  7. I made 3 loaves of this bread and it was a HUGE hit at church! I wasn't too sure how it would taste with the pineapple and coconut, but the bread was SO moist and delicious! Thanks so much for the recipe!

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    Replies
    1. Thank you for letting us know how you liked it Rose :)

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  8. Has anyone ever froze these loaves ?

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    1. I haven't but if I try it I will update the post with the results.

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  9. This looks phenomenal. My husband loves pineapple and bananas, so this should be a winner in my empty nest.

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  10. I LOVE this recipe!!! I made just a few modifications, but this bread is my new favorite. NEVER AGAIN will I make banana bread without crushed pineapple! Perfection! Thanks for sharing, LOVE it!

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  11. Looks delicious. I Like simple recipes like this one...can't wait to try...Thanks for sharing.

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  12. Replies
    1. I haven't Keri, but if I do I will update the post with notes.

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    2. I would go with chopped macadamias!!

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  13. Oh good heavens, I'm making this today! I have leftover bananas that are turning dark and need to be used. The pineapple and coconut just make it so appealing to me!

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  14. Made 2 loaves of this today and added a bunch of walnuts to the top. Yum! Thinking about making a pineapple juice glaze for serving with the juice from the crushed pineapple to sweeten up the walnuts a tad and pull out the pineapple flavor. So glad I found your post!

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  15. This may sound stupid but I have never made bread before so what is the bread test? But this looks delicious I am going to make it tomorrow the only thing I am going to do is add nuts because me and my husband love banana and nuts together.

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    1. hi Danielle - I had a bit of a typo there, but all you need to do to test it to see if it is done is use a sharp knife or toothpick, pierce the middle a ways down and see if there is any uncooked batter on the knife when you pull it out. If there is, it isn't done yet. :)

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  16. My bread came out a light color not a nice brown color like your picture. Also your bread looks so soft on top but mine wasn't. What coludve gone wrong?

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    1. That is a bit hard to know Karina, since all ovens vary so much. My oven tends to run pretty hot and cooks things faster, which may account for the brown top. I believe I took the picture of the bread the day after I made it, so it would've softened up a bit overnight since I had it covered on the counter top. Any other factors are impossible for me to know since they would involve knowing your exact oven. Hope that helps!

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    2. It also depends where you place the bread. The higher the rack the browner it gets... Just found this and it looks great !

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  17. I tried your recipe and it turned out to be one of the best recipes I tried! Very moist and soft... thank you for the awesome recipe!

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    1. Thank you for the feedback Rajeev :) Glad to hear you enjoyed it!

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  18. Sorry for being so dense, but is the coconut in your recipe sweetened or unsweetened?

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  19. I've read that greek yogurt can be a good substitute for butter- using half the amount of butter with the yogurt. Have you tried using yogurt in this recipe before?

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    1. I haven't but if I do I will let you know :)

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    2. You can use applesauce in place of butter or oil too.

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  20. I just made this tonight! I used gluten free flour and omitted the coconut since I am allergic. I don't know if I can wait for it to cool!

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    1. Did you use regular gluten free flour, or something like almond or rice flour? I'm experimenting with gluten free recipes right now so curious to see what type you used. They're all so different! I have a regular loaf in the oven right now. :-)

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  21. I have been searching for weeks for something to make that I can eat at breakfast and use at night to calm a sweettooth at night! I am making this tonight as I have all the ingredients on hand! It looks so good and moist...can't wait for it to come out the oven! Wish I had some macadamia nuts in the house!

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    1. Hope you enjoy it SW :) Macadamia nuts sound like a tasty addition.

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  22. I was wondering if I could use no sugar added applesauce to substitute the pineapples. They are a bit too sweet. Would it make a difference with the consistency or moisture? Thanks. It looks delicious.

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    1. I have never tried that but I feel like it would still turn out okay. Can't say for certain. If you try it please let us know how it turns out with your modifications :)

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  23. Great recipe, i made a loaf this week and it turned out perfectly. The top got a tiny bit burnt (still edible) but inside was moist and delicious!

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  24. I made this yesterday using Domata gluten free flour, fresh pineapple and 1/2 butter + 1/2 coconut oil. Wonderful! It was a little dry as gf flour tends to absorb more liquid. I'll add some liquid next time (if using canned pineapple, use some of the juice.) Husband and teen daughters loved it fresh and also broiled for breakfast. Thanks!

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  25. could you sub coconut oil for the butter?

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    1. I haven't tried it, but I googled it and it looks like you can sub. coconut oil for butter 1:1. It sounds like it works great for all sorts of baked goods, like brownies, scones, etc. The only scenario where I wouldn't try this is working with pastry.

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  26. Made this as cupcakes. Altered a little using mayo instead of eggs. Came out wonderful! Also used cream cheese and cool whip for frosting. Husband and guest couldn't stop eating them.

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  27. I was wondering if leftovers should be refrigerated before I go to work......3-11 p.m.?

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    1. I think it is up to you. I didn't refrigerate them, but if you are worried, you can go for it.

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  28. Hi, i made this cake without coconut flakes and replaced the pineapple with canned pears. It's delicious. Thank you for sharing your receipe ;)

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    1. Thank you for letting us know! Your version sounds delish.

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  29. I expected to see some glaze in the recipe to account for the gooey looking top. I am afraid to try this as it looks much too more-ish. Good thing I don't have any pineapple! I'm going to share this on Facebook. I can already imagine the scurry as people check their pantries and/or plan a trip to the store.

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  30. Made this today. It came out moist. The problem was I tasted the banana, I knew the coconut was there, but I couldn't taste the pineapple. I think next time I'll omit the coconut and replace it with more pineapple.

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  31. Replies
    1. Hi Janalyn - I haven't used fresh pineapple before but I don't see why it wouldn't work out. If you try it please let me know your results :)

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  32. Hi,
    Is there a way to make this as a cake in a 9x13 pan instead of a loaf bread?

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  33. Made it few days ago and it was very good. I liked the combination of pineapple and coconut, it was very moist!

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  34. OK I am going to try this tonight..BUT being I am a bit of a health fanatic I substituted a few ingredients. For the sugar I used coconut sugar and for the flour I used whole wheat flour..I was going to use coconut oil in place of the eggs but didn't have time to look up the conversion. If this turns out good then I will use the coconut oil replacement next time. I love to cook healthy but I also like healthy that taste good. So I have been working on several recipes and just deconstructing them per say in a healthier fashion. I will let you know how it comes out. Thank you for sharing the recipe.
    Sincerely,
    Tracy
    Louisiana

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    1. OK here it is...it turned out fabulous..great flavor and great texture. I have gone over the recipe again and will be doing other substitutions. ..to see how it goes...thanks again

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    2. Thanks so much for your detailed feedback! So happy to hear it turned out well for you with the substitutions you made :)

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  35. Hi, I made this recipie into muffins. Got 15 muffinS and cooked for about 23 minutes, Devine!

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    1. Thanks so much for the feedback, it is appreciated!

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  36. I made the batter this a.m. and added some walnuts as well. I decreased the butter to accommodate the walnut oil. I ALWAYS make batter for any breads/muffins at least 4-6 hrs ahead so the flavors concentrate before baking. This is such an important step for some muffins while others, like blueberry or choc. chip. need to be cooked immediately. fruits/veg's. need to flavor the flour batter before baking. Will bake muffins at 4-5 a.m. for fresh breakfast with fruit, mango's, grapes. Will comment when family gives me their rating. thank you for providing the recipe(s) and I have now signed up for future recipes via e-mail.

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    1. Thank you for the tips :) I'll have to try that out with fruit muffins and breads the next time I make some. I hope your family enjoys the banana bread.

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  37. Mines did not come out as moist as I wanted it to. Wondered if it was because I drained and squeezed out the juice from the crushed pineapple. Could this be why? Other than that, it looked nice and brown on the outside. You can taste the banana and coconut but not much of the pineapple.

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    1. You might try wrapping it in foil or saran wrap and giving it a day or two to really moisten up. I find that is the case with a lot of banana breads and pound cakes.

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  38. Are you supposed to squeeze out the juice from the pineapple after draining it from the can?

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    1. No, just draining it would be my recommendation.

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  39. I made this for our annual camping trip! It was a hit! I put in the whole can of crushed pineapple(8 oz.). This recipe is a keeper! Thanks for sharing Ali!

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    1. So glad to hear you liked it. Thanks so much for the feedback.

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  40. I'm gonna make this tomorrow..looks pretty easy and yummy!

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  41. Just made this recipe and might be my new favorite banana bread recipe, it's so good! Next time I'm going to add chopped walnuts to the top and maybe bake it a little less than 65 minutes because mine came out a little dry.

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