This Pineapple Banana Bread is an unexpected treat ~ ripe bananas, crushed pineapple, and shredded coconut make for a dreamy cake, and don’t forget that sweet/tangy pineapple glaze!
My loaf pan gets more of a workout in my kitchen than just about any other pan. When I crave a little something sweet, it’s usually some type of CRUMB CAKE, or POUND CAKE. And I actually prefer my sweet treats in the morning with my coffee, rather than later in the day. Sometimes they revolve around PUMPKIN, CITRUS, or CHOCOLATE. But, like today, BANANA often stars in my sweet breakfast recipes ~ this Pineapple Banana Bread is the latest. I should have thrown coconut into that title, too, since there’s an equal portion of that in there. And a little almond extract and a palmful of poppy seeds just to make things interesting.
This cake/bread is everything I crave…it’s moist, with a loose, raggedly crumb, and lots of flavor (and substance) from the banana and pineapple. The glaze is made from the leftover pineapple juice and confectioner’s sugar and just tips it over into the sweets category; but for me it’s strictly a breakfast and coffee break luxury.
Bananas and canned pineapple make this a year round treat. I always seem to have half a bag of coconut in my cupboard, and you could even add some chopped pecans, if you like, but isn’t it true, there is nothing more intoxicating on a snowy day than realizing you have everything you need right in your kitchen to make something sweet and warm from the oven like this.
I confess I’m a glaze-a-holic. At this point I feel like a quick bread is naked without one. I had leftover juice from draining the crushed pineapple, so it was a natural leap to make the glaze. But I did consider leaving it plain and eating it with a nice smear of whipped cream cheese. You make the call, either way will be good.
Reader Rave ~
“Superb banana bread worth getting excited about. I use vanilla extract, purée from four canned pineapple slices in heavy syrup, omit poppy seeds, add chopped pecans, and about 3/4 cup dark chocolate chips. I bake for the full 70 minutes, to get a nice crust with a soft inside. I will be making this forever.” ~ Suzanne
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 1/2 tsp almond extract
- 1 Tbsp poppy seeds (optional)
- 1 ripe banana, well mashed
- 1/2 cup well drained crushed pineapple (reserve the juice!)
- 1/2 cup shredded coconut
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup confectioner's sugar
- reserved pineapple juice
- Set oven to 350F
- Cream the butter and the sugar in the bowl of a stand mixer, or do it with electric beaters. Beat in the eggs, one at a time, and then the extract and poppy seeds.
- Blend in the drained pineapple, the mashed banana, and the coconut.
- Sift in the flour, baking powder, soda, salt, and just mix on low speed until everything is blended.
- Spray or lightly butter a standard loaf pan and line it with parchment paper with long overhanging ends (this is optional) so you can lift it out for glazing.
- Spread the batter evenly into the pan and rap it against the counter once or twice to release any air bubbles.
- Bake for about 65-70 minutes, until risen, golden brown, and a toothpick inserted in the center comes out without wet batter clinging to it.
- Cool on a rack before glazing.
- To make the glaze, mix the confectioner's sugar with enough of the reserved pineapple juice to make a spreadable glaze.,
recipe adapted from Taste of Home
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