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 cups flour; 2 cups sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 2 cups chopped pecans; 1/2 teaspoon salt; 2 teaspoons vanilla extract; 3 eggs; 1 cup vegetable oil; 2 cups mashed bananas; 1 (8 ounce) can crushed pineapple (drained)

Servings: persons

3 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups chopped pecans
1/2 teaspoon salt
2 teaspoons vanilla extract
3 eggs
1 cup vegetable oil
2 cups mashed bananas
1 (8 ounce) can crushed pineapple (drained)

1
Combine flour, sugar, soda, cinnamon, pecans and salt in large bowl; set aside.
2
In another bowl, mix vanilla, eggs, oil, bananas and pineapple.
3
After blending, add liquid mixture to dry mixture and stir until well blended.
4
Pour into two greased and floured loaf pans.
5
Bake at 350 degrees for 60-70 minutes or until toothpick inserted near center comes out clean.
6
Cool in pans on wire rack for 10 minutes before removing.
7
Continue to cool on wire rack.
8
(Cooking time does not include cooling time).
9
Store in airtight container or plastic wrap.

1858

kcal

Calories

108

Fat

209

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 cups flour, 2 cups sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 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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