Tropical Banana Bread is adapted from a recipe I originally found in The Texas Hill Country Reporter Cookbook. The pineapple is what makes it “tropical”. I suppose if you really want to keep the theme you could use coconut, but this recipe doesn’t call for it.
The original is double this and calls for 6 bananas and an 8 oz can of drained pineapple. My version uses 2 very large bananas and 8 oz can of pineapple, so there’s a higher ratio of pineapple and more pineapple flavor. Sometimes I’ll use half of 20 oz can of drained pineapple which gives it even more pineapple flavor. Apparently with this recipe you can do what you want with the pineapple.
Tropical Banana Bread
- 2 cups all purpose flour, weigh or measure carefully (260 grams)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, softened (114 g)
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 large bananas, mashed (230 grams)
- 8 oz can crushed pineapple, well drained
- 1/2 cup toasted pecan pieces optional
- Preheat oven to 325 degrees F. Grease a 9×5 inch metal loaf pan and line with a strip of parchment if desired.
- Whisk flour, baking soda and salt together in a bowl. Set aside.
- Cream butter and sugar in a mixing bowl, using high speed of an electric mixer; add eggs, one by one, beating 30 seconds after each egg. Beat in vanilla and bananas. Stir in pineapple.
- Stir flour mixture into banana mixture in three parts — mixing (not beating) with a spoon. Stir in pecans. Transfer to loaf pan.
- Set loaf pan on a cookie sheet, place on center rack of oven and bake for 60 minutes or until loaf appears done and a skewer inserted in center comes out with moist crumbs.
I made this bread/cake this morning and it turned out great. When I poured it into the loaf pan, I wondered if it was going to run over the side, but my worries were not realized. It was great with a little butter and hot cup of coffee. I will make it again. Thanks. A little coconut added might be nice, too.
I made mini muffins adapting the recipe a bit. I used an oat blend flour, egg beaters and added a little bit of unsweetened coconut. I also cut the sugar to 3/4 cup. They are GREAT!
I’ve made a similar recipe and I often add in some coconut for an even more tropical taste.
I think I must have been the oldest young person ever, watching Texas Country Reporter when I was in high school.
I hope you like it! I think it would be good with 1 cup of mashed bananas or even 1 1/4 cup…which would probably use up ALL your rotten bananas.
i have two and a half almost rotten bananas sitting on my kitchen counter…i think i’m going to try this recipe. I’m always looking for good banana bread recipes and i like the addition of pineapple in this one!