Our bananas went brown quicker than we could eat them and I ain’t even mad. Do you know why? Two words. BANANA BREAD! I freaking love banana bread made from scratch and our extremely ripe bananas always go towards making a loaf or two. But the banana bread you see above isn’t your regular banana bread.. My mom’s coworker gave her a recipe from Robin Hood that added another ingredient to the loaf: crushed pineapples. I thought it was a weird ingredient to add, but it’s actually pretty tasty!
(Now’s the time you take a shot for every time I said banana bread)
This recipe makes 2 loaves. They are freezable, so you can always leave one loaf out to eat and save the other one for later!
- 3 cups all purpose flour
- 2 cups sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup crushed, undrained pineapple
- 3 eggs
- 1 1/2 Crisco Canola Oil
- 2 cups ripe, mashed banana
- 2 tsp vanilla extract
- Preheat oven to 350°F (180°C). Grease or line with parchment paper two 8 1/2″ x 4 1/2″ (1.5 L) loaf pans.
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Beat remaining ingredients together in separate large bowl until blended. Add dry ingredients, stirring until thoroughly combined. Spread into prepared loaf pans, dividing evenly.
- Bake in preheated oven for 60 to 70 minutes, or until toothpick inserted in centre comes out clean. Cool 15 minutes in pan, then remove to rack and cool completely.
- the pineapple is not overbearing – my tastebuds still caught the bananas. I couldn’t really taste the pineapple unless I got larger pieces of crushed pineapple
- the loaves are hella moist – they might even look uncooked through the cracks of the loaves when you first remove them from the oven, but just ensure that the toothpick comes out clean and that’s when you’ll know it’s done
- UPDATES: (1) I ate 2/3 of the loaf (2) my family says the more bananas, the better
Let me know what you think!