I know.. it sounds so strange.. Pineapple Banana Bread!?
But its SO good.
Im sharing this because its something I never would have tried had a friend not made it for me!
(mine got a little dark but didnt change how awesome it was)
My friend Christie made this once when she came to visit. And Im so glad because like I said, I probably never would have tried it otherwise. (Thank you Christie!)
She got it off pinterest so I searched her boards and found it & Ive made it a few times now. The recipe came from Becky Bakes. She said she found it by searching on All Recipes.
Pineapple Banana Bread:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 eggs
- 1 1/4 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple, drained (or just 8oz of fresh pineapple)
- 2 cups mashed ripe
-Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
*Also, you can add a glaze to the top if you want.
*And, Ive used fresh pineapple each time and measured out 8 ounces then just diced it up and crushed it as much as I could. I squeezed out most the liquid but didnt fret over getting it drained completely.. I figured if it had a little juice in there it would only be sweeter! ;) And Im pretty sure it has perfect each time. One time I drained the pineapple more and it wasnt as dense/moist.. just a little drier. (not TOO dry.. still a great texture) so the next time I didnt drain as much liquid and it was more moist.. so you do whatever you prefer.
*I store it in a baggie. It gets more moist as each day goes it seems.. so if you think its too dry. Wait a day and it wont be the next day! holllllla
*If you like biting into chunks of pineapple you could leave it a little chunky.. otherwise have it more "crushed" pineapple.. and you dont even realize its there. (Or just stick to dumping a can of crushed pineapple if thats easier.)