Today is my daughter’s school orientation. We woke up early to prepare what she needs and I surprised her with her favorite Pineapple Banana Bread for breakfast. She even asked to bring some to share with friends. When she went home, she asked for another slice because her friends finished everything! She said they loved the pineapple banana bread so much. Well, who doesn’t? It’s moist, rich, with real pineapple and ripe mashed banana on it. If you’ll be planning to make it, go ahead, I assure you it’s totality the easiest and quickest bread I’ve made and thus far one of the best, too. The ingredients are simple and can easily find in your pantry. This pineapple banana bread can be served as breakfast or snack with a freshly brewed coffee or tea. My daughter loves hers with some whipped cream on top. Scrumptious!
3 cups all-purpose flour
2 cups of sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1-1/4 cups canola oil
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained
2 cups mashed ripe bananas (4 to 5 medium)
How to make Moist Pineapple Banana Bread
Step 1: Combine the flour, sugar, salt, baking soda, and cinnamon in a large bowl. Mix until incorporated.
Step 2: Whisk the eggs, oil, and vanilla in a separate bowl. Add in the bananas and pineapple.
Step 3: Mix the wet ingredients into the dry ingredients until just moistened.
Step 4: Pour the mixture into two well-greased 8 x 4-inch loaf pans.
Step 5: Place the pans inside the oven and bake for 60 to 65 minutes at 350 degrees. To check the doneness, when a toothpick inserted in the middle comes out clean the cake is done.
Step 6: Remove from the oven and let the cakes cool for 10 minutes before removing from the pans and transferring into wire racks to cool completely. Slice and serve. Enjoy!
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