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.