Banana Pineapple Nut Bread

I purchased the stainless steel Loaf Pan from NORPRO and this recipe came with the pan. My neighbor April brought me a fresh pineapple so I decided to give this recipe a whirl. So glad I did.


3 cups flour
2 cups sugar
1 tsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1 cup chopped walnuts (optional)
3 eggs, beaten
1 cup vegetable oil
2 cups ripe mashed bananas
2 tsp vanilla
1 can (8 oz) pineapple crushed, drained (I used fresh, but next time should try canned)
Powdered sugar (optional)


Preheat oven to 350 F and grease each pan with vegetable oil or Crisco.

In large bowl combine flour, sugar, baking powder, cinnamon, and salt. Stir together and add walnuts. If you want to add in nuts later so you can do one loaf without nuts, you can do this step later.

In a seperate bowl combine eggs, oil, bananas, vanilla, pineapple, and mix well.

Add the two bowls together and stir until blended.

Spoon batter into each bread pan equally. You can do 3 pans that are 4.5″ x 8.5″, fill aobut halfway with batter.

Bake about 50-60 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.

Cool 10 minutes.

Tilt pan sideways and run a knife along the edges. The loaf will fall right out.

Dust the tops of each loaf with powdered sugar and slice into pieces to serve or give away during the holidays to your family and friends.

You can reheat this and serve vanilla ice cream over it. This comes out very similar to a banana bread pudding.

***You could also use the batter and make muffins using cupcake trays.