Pineapple Banana Quick Bread
This bread is packed with lots of flavors…pineapple…banana…carrots…raisins and nuts! It’s super moist and good for you too! Shh…don’t tell the kids though, because they will never know it!
Did you know that Pineapples are a good source of vitamin C and manganese? And that Del Monte’s Gold® Extra Sweet variety has up to four times more vitamin C than traditional varieties?
I knew pineapples tasted good, and were good for us, but I didn’t really know how many vitamins they were packed with. Watch for Del Monte’s Gold® Extra Sweet Pineapple demonstration at a local Walmart near you.
This Pineapple Banana Quick Bread goes together in a snap and you don’t even need to get your mixer out. Let’s get started…
In a large bowl, melt the butter and whisk in the brown and white sugars, eggs and vanilla.
Next you will need to clean and grate a large carrot, mash the bananas and add them both to the bowl. And then add the yogurt. Then it’s time to cut the Del Monte Pineapple in very small pieces, it’s fine to add some juice too.
A little tip for the raisins, add them to a small bowl and toss with a pinch of flour, it will keep them from sinking when your bread is baked. Add the pineapple and nuts, too.
Sprinkle the mixture with the dry instant pudding. And mix it in.
Time to add the dry ingredients.
Stir it all together with a spatula. Be sure not to over beat the batter, it will make the bread tough, just fold gently until the dry ingredients are incorporated into the wet ingredients.
I like baking in the small foil pans. They make the perfect size for snacking, giving as gifts and even freezing.
Many years ago I thought it was really difficult to cut a pineapple. But after trying it, I discovered it’s not as hard as you think. Check out this quick video showing you how easy it is…
Pineapple Banana Quick Bread
Delicious, moist bread packed with flavor of pineapple, carrots, raisins, banana and nuts. Recipe from HoosierHomemade.com. Adapted from Averie Cooks
Ingredients
- 1/4 cup butter, melted
- 3/4 cup sugar, granulated {white}
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 small container {6 oz} vanilla yogurt
- 1 cup banana, mashed
- 1/2 cup carrots, grated
- 1/3 cup fresh pineapple, cut very small with some juice
- 1/3 cup raisins
- 1/3 cup walnuts
- 1 small box {3/4 oz} instant vanilla pudding, dry
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees, and spray 4 small foil pans. You can also use 1 baking pan, 9x5"
- In a large bowl, add melted butter, whisk in sugars, eggs and vanilla until combined.
- Add yogurt, pineapple, carrots, mashed banana, raisins, and nuts, stir just until combined
- Add dry pudding mix and stir slightly
- Add the dry ingredients and stir together. Don't over beat or the bread will be tough.
- Bake for about 20-30 minutes or until a toothpick inserted comes out clean
Notes
This bread can also be made with Browned Butter Cream Cheese Frosting. See Averie Cooks for the recipe.
There isn’t a step for the bananas. I added the bananas with step 3. This seemed like the most sensible. 🙂 Hopefully that was right because its in the oven already. LOL. Please add the step for the bananas for others like me out here. I can hardly wait. I smell it already. I had overripe bananas, carrots and pineapples and wanted to find a banana bread where I could incorporate them all. I googled and I found your recipe! I knew there had to be an expert baker out there who shared my same idea and taste. :)Thank you for helping out a beginner!
Thank you for catching that, I changed the recipe card.
Happy Baking!
-Liz
Any idea how many calories per slice? Trying to keep track…..
It will depend on how thick your slices are. Here is a calorie recipe counter that might help: http://www.myfitnesspal.com/recipe/calculator
Thanks!
Would canned crushed pineapple work? would it need to be drained a bit?
Hi Jessica, yes crushed pineapple would work and yes drain it.
Happy Baking!
~Liz
concerning the flour, Is that all purpose ?
Yes it is all-purpose flour, thanks
This sounds delicious. I’d like to try it, but would like to know what size little pans you used? Thanks.
Hi Cindy, the pans are foil and come in a 3 or 4 pack. I believe they are about 3 x 6 inches or so. You can find them at Walmart in the housewares aisle.
You can also use the small loaf pans made by Wilton or William Sonoma if you do not want to use disposable – they both work very well.
This quick bread sounds so good I had to copy it. Thanks for a great recipe. My husband will love it.
Thanks Karen, let me know if you try the bread and what you think.
I’m glad you like my recipe! Thanks for trying it and glad you’re enjoying it. It’s one of my fave quick breads. I made it when I was at my other house and I will always remember the day I made it…it was about 95F in my kitchen that day 🙂
Hi! This looks fabulous! One question: if you’re using the 9×5″ loaf pan, do you need to increase the baking time? Thanks!
Yes, Debbie, I would bake for at least 45 minutes in a 9×5, and test with a toothpick.
OH MAMA!!! I must try this!!! Sounds amazing!!!!!! 🙂
Thanks Ami! I could eat a whole loaf myself.
On the video it looks like the narrator cut off the core before saying “cut into bite size pieces” but did not state that. Also, to keep pineapple fresh in the fridge, squeeze the juice out of the rind into the container with the cut-up pineapple. It helps keep the pineapple fresh longer.