Banana Bread with Pineapple

When we have a new neighbor move in on our street, I bake something like a Banana Bread with Pineapple Loaf as a welcome gift. It’s not a tradition. I simply like to greet new folks in our neighborhood.

In the past, I often baked different cakes and pastries for new friends in our town as gifts. I even cooked Filipino favorites like Lumpia Shanghai, pancit or cassava cake, to give to friends. But times have changed. These days, we are mindful of people’s food preferences, or intolerances. I won’t judge. When I was growing up in the Philippines, there was a constant flow of food, vegetables and fruits given to us for gifts. In turn, my parents generously gave gifts of food cooked by my mom or produce grown by my father. Every gift was welcomed and viewed as a blessing.

When I baked this Banana Bread loaf, I used over ripe bananas and added pineapple chunks and juice to the batter. The sweet tropical aroma of the fruits pleasantly filled the air as I folded in the thick mixture. When the loaf came out of the oven, the bright gold hues of the pineapple within the bread looked so inviting.

New neighbors recently moved in next door. Should I bring this Banana Bread with Pineapple to them? In the spirit of goodness, when the world out there is chaotic, it’s nice to bring  cheer to the new folks. Whatever their food preferences, their beliefs or choices in life are, we all live on the same street and under the same sky. It never hurts to make friends, through food and kindness.

Print Recipe

Banana Bread with Pineapple

This Banana Bread Loaf with Pineapple has all the familiar, wholesome flavors of a banana bread but with the added sweetness of pineapple chunks. I used canned pineapple. You can use fresh, ripe pineapple in the same amount, if it's your preference. This is a quick mix-by-hand cake so you don't need to bring out the large electric mixer. Use very ripe bananas for best results. This is an Asian in America recipe. Serves 4 for dessert or snacks.

Cook Time55 minutes mins

Total Time55 minutes mins

Course: Dessert, Merienda, Snacks

Cuisine: American, Asian, Filipino

Keyword: Banana Bread with Pineapple

Servings: 4 people

Calories: 572kcal

Author: Elizabeth Ann Quirino

Equipment

• Large Loaf Pan - 9 ¼ x 5 ¼ inches

Ingredients

• ½ cup unsalted butter or margarine, softened
• 1 ½ cups granulated sugar
• ½ teaspoon salt
• 3 to 4 whole large overripe mashed bananas, about 1 cup
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 whole eggs
• ⅓ cup pineapple juice, use juice from the canned pineapple chunks
• 1 teaspoon vanilla extract
• ⅔ cup pineapple chunks, canned, drained, reserve juice
• 2 Tablespoons confectioner's sugar, to sprinkle on loaf

Instructions

• Preheat oven to 375 F degrees.

  Prepare a large loaf pan . Grease the bottom and sides with baking spray. Place a piece of parchment paper, the size of the bottom. Set aside.
• In a large bowl, using a wooden spoon, mix by hand these ingredients together: Softened butter or margarine, sugar, salt, mashed bananas, flour, baking powder and soda.

  Add the eggs, one at a time, mixing well after each addition. Pour the pineapple juice and vanilla. Blend ingredients till smooth.

  Fold in the pineapple chunks.
• Pour the batter into the loaf pan. Bake at 375 F degrees for 55 minutes. Pierce the top middle part with a cake tester. If tester comes out clean, then loaf is done.
• Cool the loaf on the counter. After the loaf has cooled for at least 20 to 30 minutes, sprinkle the top with confectioner's sugar.

  Slice and serve as a dessert or snack.

Nutrition

Serving: 1g | Calories: 572kcal | Carbohydrates: 136g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 569mg | Potassium: 242mg | Fiber: 2g | Sugar: 87g | Vitamin A: 20IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 3mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

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