Banana-Pineapple Bread

When life gives you ripe bananas and juicy pineapples, it’s the perfect excuse to whip up a loaf of Banana-Pineapple Bread. This delightful treat combines the natural sweetness of bananas and the tropical flair of pineapple, resulting in a moist, flavorful bread that’s ideal for breakfast, snacks, or dessert. With a touch of coconut sugar and the richness of avocado oil, this recipe is not only delicious but also makes use of wholesome ingredients that you can feel good about. Let’s dive into how to create this delectable Banana-Pineapple Bread that will surely become a favorite in your household.

Why It Works Every Time

The beauty of this Banana-Pineapple Bread lies in its simplicity and the harmony of flavors. Using ripe bananas ensures maximum sweetness and moisture, while crushed pineapple adds a tropical twist and keeps the bread delightfully tender. The combination of white whole-wheat flour (or all-purpose flour) with coconut sugar provides a hint of nuttiness and caramel notes that elevate the overall taste. The baking powder gives it the perfect lift, resulting in a light and airy texture. This recipe is forgiving and adaptable, making it a reliable choice for bakers of all levels.

What to Buy

• 1 3/4 cups white whole-wheat or all-purpose flour (230 grams)
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup mashed ripe banana (about 2 large bananas)
• 1 cup crushed pineapple, drained well
• 1 cup coconut sugar
• 2 large eggs
• 1/3 cup avocado oil (or any neutral flavored oil)
• 2 teaspoons vanilla extract

Gear Checklist

• Mixing bowls: For combining dry and wet ingredients.
• Measuring cups and spoons: Accurate measurements are crucial for baking.
• Whisk: For mixing ingredients smoothly.
• Loaf pan: A standard 9×5-inch pan works perfectly.
• Rubber spatula: Great for scraping down the sides of bowls.
• Cooling rack: Essential for cooling the bread after baking.

Step-by-Step: Banana-Pineapple Bread

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures that your Banana-Pineapple Bread bakes evenly.

Step 2: Prepare the Loaf Pan

Lightly grease a 9×5-inch loaf pan with oil or line it with parchment paper for easy removal.

Step 3: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent throughout the flour.

Step 4: Mix the Wet Ingredients

In a large mixing bowl, combine the mashed ripe bananas, crushed pineapple, coconut sugar, eggs, avocado oil, and vanilla extract. Mix well until fully combined.

Step 5: Blend the Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 6: Pour and Bake

Pour the batter into the prepared loaf pan, smoothing the top with the spatula. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Enjoy

Allow the Banana-Pineapple Bread to cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely. Slice and serve as desired!

Budget & Availability Swaps

• Flour: Substitute with whole wheat flour or spelt flour for a different flavor.
• Coconut sugar: Brown sugar or maple syrup can be used in place of coconut sugar.
• Avocado oil: Canola oil or melted coconut oil works as an alternative.
• Pineapple: Fresh pineapple can be used instead of canned if you have it on hand.

Common Errors (and Fixes)

• Dense bread: This can happen if you overmix the batter. Combine ingredients until just mixed.
• Burnt top: If the top browns too quickly, cover it with aluminum foil during the last 15 minutes of baking.
• Insufficient sweetness: Taste the batter before baking; add a bit more coconut sugar if desired.
• Loaf not rising: Check that your baking powder is fresh; old leavening agents can lead to flat bread.

Best Ways to Store

To keep your Banana-Pineapple Bread fresh, follow these tips:

• Room Temperature: Wrap the bread tightly in plastic wrap or foil and store it at room temperature for up to 3 days.
• Refrigerator: For longer storage, place the wrapped bread in the refrigerator for up to a week.
• Freezer: Slice and wrap individual pieces in plastic wrap, then freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

FAQ

Can I use frozen bananas for this recipe?

Absolutely! Just make sure to thaw them completely and drain any excess liquid before mashing.

Is it possible to make this recipe vegan?

Yes! You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based yogurt or applesauce to replace the eggs for moisture.

Can I add nuts or chocolate chips to the bread?

Definitely! Feel free to fold in some chopped walnuts, pecans, or chocolate chips into the batter for added texture and flavor.

How can I tell when the bread is done baking?

Check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, the bread is ready. If it has wet batter on it, give it a few more minutes.

Before You Go

Baking Banana-Pineapple Bread is more than just following a recipe; it’s about creating something that brings warmth and joy to your home. Whether you enjoy it fresh out of the oven or toasted with a pat of butter, this bread is sure to leave a lasting impression. Don’t hesitate to experiment with add-ins, share it with loved ones, or savor it all by yourself. Happy baking!