Originally from The Hill Country Reporter Cookbook, Tropical Banana Bread is a recipe I’ve made many times since first sharing.
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 kept the full 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.
- 2 cups all purpose flour (260 g) -- 9 oz (spoon and sweep)
- 2 teaspoons baking soda (10 ml)
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened (114 g)
- 1 cup granulated sugar (199 g)
- 2 large eggs
- 1 teaspoon vanilla extract (5 ml)
- 2 large bananas, mashed (230 g)
- 8 oz can crushed pineapple, very well drained (or half of a 20 oz)
- 1/2 cup toasted pecan pieces (optional)
- Preheat oven to 325 degrees F. Grease a 9x5 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.