Tropical Banana Bread is one of of those recipes that has a nice brown crust from baking at a low and slow temperature. The pineapple is what makes it "tropical", and if you want to take the theme a step further you can add a little coconut. Or to make it just a touch more "tropical", grease the loaf pans fairly well with unrefined coconut oil so that the flavor of the coconut oil transfers to the crust.
Makes Two Loaves (or Six to Eight Minis)
This recipe is one I adapted from The Texas Hill Country Reporter. In the past I halved the recipe, but I've since gone back to the original version which makes two 9x5 or 8 ½ by 4 ½ inch loaves. Banana bread freezes well and makes a nice gift, so might as well make 2.
You can also make it as mini loaves in 3x5 inch ceramic loaf pans. The recipe calls for 6 bananas, so since I had 1 banana lying around I tested a sixth of the recipe and it filled one mini loaf pan to the top. Bake time was around 45 minutes.
Banana Bread Tips
- Grease the loaf pan with very soft, salted butter or unrefined coconut oil. The flavors from the greased loaf pan will add flavor to the banana bread.
- Like many older recipes, this one calls for salted butter. If using unsalted, I recommend adding an extra ¼ to ½ teaspoon of kosher salt to the recipe.
- When mashing the banana, mash just enough to get the lumps out. Do not try to beat it into a puree. Over-mashed or beaten bananas release too much moisture to quickly.
- For the same reason, drain the crushed pineapple very well.
- If you happen to have some Tahitian vanilla, you can go harder on the tropical theme and use that. It gives the banana bread a little more unique flavor.
Recipe
Tropical Banana Bread
Ingredients
- 4 cups all purpose flour, weigh or measure carefully (500 grams)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 sticks salted butter, softened (228 grams)
- 2 cups granulated sugar (400 grams)
- 4 large eggs
- 2 teaspoon vanilla extract
- 6 large bananas, mashed
- 8 oz can crushed pineapple, well drained
- 1 cup toasted pecan pieces optional
Instructions
- Preheat oven to 325 degrees F. Grease two 9x5 inch metal loaf pans and line with strips of parchment if desired. For taller and narrower loaves, use 8 ½ by 4 ½ inch loaf pans. Bake time will be a little longer.
- Whisk flour, baking soda and salt together in a bowl. Set aside.
- Cream butter and sugar in a mixing bowl. Add eggs, one by one, beating 30 seconds after each egg. Beat in vanilla and banana. Stir in pineapple.
- Stir flour mixture into banana mixture in three parts -- mixing (not beating) with a spoon. Stir in pecans. Transfer to loaf pans.
- Bake for 60 minutes or until loaf appears done and a skewer inserted in center comes out with moist crumbs.
jancd says
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.
Katrina says
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!
Chris C-L says
I've made a similar recipe and I often add in some coconut for an even more tropical taste.
Heidi says
I think I must have been the oldest young person ever, watching Texas Country Reporter when I was in high school.
Anna says
Hi Augustina,
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.
Augustina says
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!