A little piece of pineapple bread and a cup of coffee and I’m one happy lady.
This little bread recipe is great for breakfast, delicious for dessert, makes a quick snack and is perfect to gift too. Basically, you should double the recipe and make at least two loaves…because you’re going to love this! Moist, dense, and divine!
This recipe makes one loaf.
Shopping List
1 cup of sugar
1 (20 oz) can of crushed pineapple, drained
1 banana, mashed with a fork
1 banana, mashed with a fork
1/3 cup vegetable oil
1 egg
1/2 tablespoon vanilla
1 cup of all purpose flour
1/2 teaspoon baking soda
Preheat oven to 350 degrees.
Lightly spray one loaf pan with cooking spray and then set aside.
In a mixing bowl, beat sugar, pineapple, banana, vegetable oil and egg with an electric mixer. Beat in vanilla. Set bowl aside.
In a second mixing bowl, whisk together with a fork your flour and baking soda.
Pour pineapple mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer). Pour batter into prepared loaf pan and bake one hour or until a toothpick inserted in the middle comes out clean.
Allow bread to cool 10 minutes before removing it from the pan to finish cooling.
Serve bread warm or at room temp. You can even wrap this bread and freeze it up to 3 months! Your family will love this little recipe.
xo
Diana says
I love pineapple but never have had pineapple bread. I'm so excited to try this, it is baking in the oven now!
Amy Faulkner says
Two quick questions: does it matter if the crushed pineapple is in juice or syrup? I imagine if in syrup it would simply be a sweeter bread, right? Also, does the banana flavor come out much?
Mix and Match Mama says
It does not matter about the pineapple. I prefer juice to syrup, but you could do the other. And no, you cannot taste the banana, it just makes the bread more moist and dense. Enjoy!