banana pineapple loaf (bread)
(3 RATINGS)
When I first moved to Austin over 20 years ago I was lucky enough to find the Junior League cookbooks. This one has been tried and true over and over again and loved by one and all. I have given this recipe out over a dozen times. Because of the pineapple the bread comes out moist. It is great for breakfast, dessert or anytime for a snack. Thank you to the person that put it in that cookbook! It is truly a family favorite.
No Image
prep time
10 Min
cook time
1 Hr 10 Min
method
---
yield
Makes 2 large loaves
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 - eggs
- 1 cup mashed bananas (approximately 3)
- 4 cups sifted flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 - can (15 1/2 oz) crushed pineapple, undrained
- 1 cup shredded coconut, optional
- 1 cup chopped pecans, optional
How To Make banana pineapple loaf (bread)
-
Step 1Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs and mix well. Gently stir in bananas.
-
Step 2Sift together flour, baking powder, baking soda and salt in separate bowl. Add to butter mixture. Fold in pineapple and optional ingredients.
-
Step 3Pour into greased and floured loaf pans to just over 1/2 full. Small or large pans may be used. Makes 2 large loafs. Bake at 350 degrees for 1 hour and 10 minutes or until done.
-
Step 4This is extremely dense and yummy and I've found it cooks at exactly 1 hour and 10 minutes just about every time I've made it.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes