Delicious Pineapple Pecan Banana Bread with a Tropical Twist
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined. Stir in the mashed bananas, crushed pineapple, chopped pecans, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes | Baking Time: 50-60 minutes | Total Time: 1 hour 15 minutes
- Kcal: 240 kcal | Servings: 10 servings
FAQs:
- What ingredients do I need to make Pineapple Pecan Banana Bread?
- To make Pineapple Pecan Banana Bread, you’ll need ripe bananas, crushed pineapple (drained), chopped pecans, flour, sugar, eggs, vegetable oil or melted butter, baking soda, baking powder, salt, cinnamon, and vanilla extract. Optionally, you can add a bit of nutmeg or shredded coconut for extra flavor.
- How do I prepare the bananas and pineapple for the bread?
- Start by mashing the ripe bananas in a large bowl until smooth. Drain the crushed pineapple well to remove excess liquid, which can affect the texture of the bread. You can use a strainer or press the pineapple gently with a spoon to extract the juice. Then, fold the drained pineapple into the mashed bananas.
- Can I use other nuts or omit them altogether?
- Yes, you can substitute pecans with other nuts such as walnuts or almonds if you prefer. If you have a nut allergy or prefer not to use nuts, you can omit them altogether. The bread will still be delicious without the nuts, although they do add a nice crunch and flavor.
- How do I ensure my Pineapple Pecan Banana Bread is moist and not dry?
- To ensure your bread is moist, make sure to use ripe bananas and properly drained crushed pineapple. Do not overmix the batter once you combine the wet and dry ingredients, as overmixing can lead to a denser, drier texture. Additionally, bake the bread just until a toothpick inserted into the center comes out clean or with a few moist crumbs, as overbaking can dry it out.
- How do I store Pineapple Pecan Banana Bread, and can it be frozen?
- Store the Pineapple Pecan Banana Bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To freeze the bread, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, leave it at room temperature or gently warm individual slices in the microwave.