Moist Pineapple Banana Bread

Moist Pineapple Banana Bread takes a tropical twist on classic banana bread, using crushed pineapple and coconut. After receiving some feedback that the pineapple flavor was mild, I have added in optional pineapple extract. 

For that matter, you could even add in coconut extract as well if you really want to punch up the flavor. I would probably try that out next time I made this, but if you try it before me please let me know how it turned out in the comments.

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! 

Update 2016: I've noticed over the years that banana bread, more so than other breads, has a tendency to burn on the sides and bottom due to the long bake time. After researching how to fix this problem, silicone loaf pans seem to be the answer. I plan on ordering one soon and will update with the results later.

Enjoy!

Moist Pineapple Banana Bread
Makes one 8x5-inch loaf
Print Friendly Recipe

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 sweetened flaked coconut
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• optional: 1/2 to 1 tsp. pineapple extract 

Directions:

1. In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut (add pineapple extract now if using). 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.