Banana-Pineapple Nut Bread Recipe

Name: Banana-Pineapple Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 2 c. sugar; 1 tsp. baking soda; 1 tsp. salt; 1 1/2 tsp. cinnamon; 1 c. chopped nuts; 3 eggs, beaten; 1 1/2 c. vegetable oil; 2 c. mashed, ripe bananas; 1 (8 oz.) can crushed pineapple, undrained; 2 tsp. vanilla extract

Servings: persons

3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 c. chopped nuts
3 eggs, beaten
1 1/2 c. vegetable oil
2 c. mashed, ripe bananas
1 (8 oz.) can crushed pineapple, undrained
2 tsp. vanilla extract

1
Heat oven to 350u00b0.
2
Grease and flour two 9 x 5-inch loaf pans or four 5 x 2-inch loaf pans.
3
Combine dry ingredients.
4
Stir in nuts and set aside.
5
Combine remaining ingredients.
6
Add to dry ingredients, stirring just until moistened.
7
Spoon batter into prepared pans.
8
Bake 50 to 60 minutes for large pans or about 40 minutes for smaller loaves.
9
A toothpick inserted into center of each should come out clean when loaves are done.
10
Cool 10 minutes before removing from pans.
11
Remove to wire racks.
12
Cool completely.

2154

kcal

Calories

Fat

290

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. all-purpose flour, 2 c. sugar, 1 tsp. baking soda, 1 tsp. salt, and more.

Yes, Banana-Pineapple Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Pineapple Nut Bread

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