Hawaiian Pineapple Banana Nut Bread Recipe

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

Servings: persons

3 c. flour
2 c. sugar
1 tsp. soda
1 tsp. cinnamon
3/4 tsp. salt
1 c. chopped pecans
3 eggs, beaten
1 c. vegetable oil
2 c. mashed ripe bananas
2 tsp. vanilla
1 (8 oz.) can crushed pineapple, drained

1
Preheat oven to 350u00b0.
2
Combine flour, sugar, soda, cinnamon and salt in a large bowl.
3
Stir in pecans.
4
Combine ingredients in a separate bowl.
5
Mix well.
6
Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened.
7
Spoon batter into 2 greased and floured 8 1/2 x 4 1/2-inch pans.
8
Bake for about 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then cool on wire racks.

2301

kcal

Calories

113

Fat

298

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. flour, 2 c. sugar, 1 tsp. soda, 1 tsp. cinnamon, and more.

Yes, Hawaiian Pineapple Banana 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.

Hawaiian Pineapple Banana Nut Bread

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