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
- 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
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