Pineapple Banana Sweet Bread Recipes

BANANA-PINEAPPLE BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
• Mix flour, sugar, bananas, oil, applesauce, pineapple, eggs, cinnamon, baking soda, and salt together in a large bowl until blended. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

MOIST PINEAPPLE BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PINEAPPLE BANANA SWEET BREAD

Steps:

• heat oven to 325 and grease and flour two glass or foil loaf pans. (Use oven recommended temp on the cake mix box that you are using).
• According to cake mix instructions, mix the eggs, cake mix and water together. Beat on medium speed for 2 minutes. In a seperate bowl and BY HAND mash bananas with a fork. You want some small lumps to remain. Don't mash too much. Add applesauce to bananas and lightly stir together.
• Mix bananas and applesauce into the beaten cake batter and stir by hand until completely combined. Divide batter between the two loaf pans and back for approximately 35-40 minutes -- use the toothpick test for doneness. You should see moist crumbs stick to the toothpick, but not wet batter. Also, center of bread will be flat and soft, but not jiggly.
• Enjoy this easy one.

PINEAPPLE BANANA BREAD

Steps:

• In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 65-70 minutes or until bread test done. Cool in pan 10 minutes; remove to a wire rack.

SWEET BREAD WITH PINEAPPLE JAM

Steps:

• Make the jam. Combine the pineapple, any pineapple juice, brown sugar, raisins, lemon juice, cinnamon stick and 1/3 cup water in a medium saucepan. Bring to a boil; reduce the heat to low and simmer, stirring frequently, until thickened, 30 to 45 minutes. Remove from the heat. Remove and discard the cinnamon stick, and let the jam cool slightly or to room temperature. (Jam can be made ahead and refrigerated.)
• Meanwhile, make the sweet bread. Preheat the oven to 350 degrees F.
• Pour the melted butter into an 8-inch square baking pan (cast-iron can be used too). Combine the cornmeal, granulated sugar, baking powder and salt in a large bowl. Pour the boiling water over the cornmeal. Add the milk and eggs and whisk until combined. Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cut into squares and serve warm or at room temperature with the jam.

ZUCCHINI PINEAPPLE BANANA BREAD

Steps:

• Heat oven to 350 degrees F. Lightly grease two 9-inch bread pans and set aside.
• In a mixing bowl beat eggs, sugar, oil, and vanilla until nice and thick.
• Add zucchini, pineapple, and mashed bananas. Mix together.
• In another bowl, mix the dry ingredients together.
• Add to the egg mixture and stir until the flour is just moistened.
• Fold in nuts.
• Divide batter evenly between the two bread pans and bake for about 55 minutes. Do the toothpick test to make sure it is done.
• Let the finished bread cool about 15 minutes before removing from pans.
• Keep one loaf for yourself and give the other one away. The bread freezes well if you want to have something on hand for unexpected company.

HAWAIIAN PINEAPPLE BANANA BREAD

Steps:

• Mix all ingredients together. Pour in 2 greased bread pans.
• Bake on 350 for 1 hour and 10 minutes.
• Remove from oven, cool in pan 10 minutes, remove from pans and cool on racks.

TROPICAL PINEAPPLE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2x4 1/2 loaf pans.
• Beat sugar and butter in a large mixing bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating after each addition until just combined. Stir in mashed bananas, crushed pineapple, and vanilla.
• Whisk flour, salt, baking soda, and cinnamon together in a separate bowl until well blended. Add macadamia nuts and stir until coated. Add flour mixture to the banana mixture; stir until just combined.
• Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.
• Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.