Pineapple Banana Bread
This delightful Pineapple Banana Bread emerges with a golden, crisp top and a soft, buttery crumb. Infused with the tropical flavors of pineapple and banana, it offers a moist and tender texture that is sure to transport you to paradise with every bite.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar
- ½ cup salted butter at room temperature
- ¼ cup packed brown sugar
- 2 large eggs plus 2 yolks
- 1 cup mashed banana
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
- ⅔ cup drained crushed pineapple
Instructions
- Begin by preheating your oven to 350°F. Grease a loaf pan with baking spray and set it aside for later use.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Set this mixture aside.
- In a separate large bowl, cream together the granulated sugar, butter, and brown sugar. Using a hand mixer, beat on medium speed until the mixture is light and fully combined.
- Add the eggs, one at a time, ensuring each is just incorporated before adding the next. Then, stir in the mashed banana, sour cream, and vanilla extract. Once these ingredients are well combined, gently fold in the crushed pineapple.
- Gradually incorporate the flour mixture into the wet ingredients, stirring until just combined to avoid overmixing.
- Pour the batter into the prepared loaf pan and place it on the center rack of the preheated oven. Bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs, and the top of the loaf is golden. If the bread starts to brown too quickly, cover the top loosely with foil to prevent overbaking.
- Once baked, remove the loaf from the oven and allow it to cool on a wire rack. Let it cool completely before slicing to ensure the bread holds its structure.
Notes
For optimal freshness, store leftover pineapple banana bread in an airtight container at room temperature for up to four days, or refrigerate for up to one week.
To facilitate easy removal from the loaf pan, consider lining the pan with parchment paper, leaving an overhang on each side.
When mixing the batter, periodically scrape down the sides of the bowl with a rubber spatula to ensure that all ingredients are thoroughly incorporated.
Unsalted butter can be substituted for salted butter, but be sure to add ¼ teaspoon of salt to the recipe if you opt for unsalted butter.
If you prefer a milder banana flavor, you may substitute unsweetened applesauce for the mashed banana, though this will alter the flavor profile of the bread.
Plain or vanilla Greek yogurt can be used in place of sour cream for a similar texture and tangy taste.
To facilitate easy removal from the loaf pan, consider lining the pan with parchment paper, leaving an overhang on each side.
When mixing the batter, periodically scrape down the sides of the bowl with a rubber spatula to ensure that all ingredients are thoroughly incorporated.
Unsalted butter can be substituted for salted butter, but be sure to add ¼ teaspoon of salt to the recipe if you opt for unsalted butter.
If you prefer a milder banana flavor, you may substitute unsweetened applesauce for the mashed banana, though this will alter the flavor profile of the bread.
Plain or vanilla Greek yogurt can be used in place of sour cream for a similar texture and tangy taste.