Tropical Pineapple Banana Bread

Banana bread travels to the tropics with the addition of pineapple and macadamia nuts. Excellent with coffee in the morning or as a snack with a glass of milk in the afternoon. These loaves freeze well, too. Wrap tightly in plastic wrap, and wrap again in aluminum foil or a freezer bag.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 314 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup chopped macadamia nuts
• 2 cups mashed bananas
• 1 cup unsalted butter, at room temperature
• 3 large eggs, at room temperature
• 1 (8 ounce) can crushed pineapple in juice, drained

Recipe Instructions

Step 1

Divide batter evenly between the prepared loaf pans.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2x4 1/2 loaf pans.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.

Step 6

Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.