Why You’ll Love This Recipe

This recipe stands out because of its delightful combination of flavors and textures. The pineapple introduces a subtle tangy sweetness that pairs beautifully with the bananas, while the pecans provide a satisfying crunch in every mouthful. Plus, it’s incredibly easy to prepare using pantry staples, making it a perfect solution for busy mornings. You can enjoy it as a breakfast treat alongside your morning coffee, as a snack during the day, or even dress it up with a drizzle of honey or a swirl of cream cheese frosting for dessert. It’s versatile and delicious!

The Recipe

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped pecans
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Step-by-Step Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.
2. Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This combination will be the backbone of your bread.
3. Mix the wet ingredients: In a separate large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add in the eggs one at a time, ensuring they’re well incorporated before mixing in the vanilla extract.
4. Add the mashed bananas and pineapple: Fold in the mashed bananas and the drained crushed pineapple until they are fully mixed into the batter.
5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the bread light and fluffy.
6. Fold in the pecans: Gently fold the chopped pecans into the batter until they’re evenly distributed throughout.
7. Bake the bread: Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve: Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy the delightful flavors!

Serving and Storage Tips

• Serving: This banana pineapple pecan bread is best served warm. Try it with a pat of butter, a drizzle of honey, or even a spread of cream cheese. It’s perfect on its own or paired with a cup of coffee or tea!
• Storage: To keep any leftovers, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, or freeze for up to 3 months. If freezing, thaw overnight in the fridge and reheat before serving.

Helpful Notes

• If you enjoy a sweeter flavor, feel free to add 1/4 cup of brown sugar to the batter along with the granulated sugar.
• Make sure to thoroughly drain the crushed pineapple to prevent excess moisture from affecting the bread’s texture.
• For a deeper nutty flavor, consider toasting the pecans before mixing them into the batter.

FAQs

1. Can I use canned pineapple instead of fresh?
Yes! Canned crushed pineapple works wonderfully in this recipe. Just ensure to drain it thoroughly to avoid excess moisture.

2. Can I substitute the pecans with a different nut?
Certainly! Walnuts or almonds are great alternatives, or if you prefer no nuts at all, just leave them out.

3. Can I use frozen bananas?
Absolutely! Just thaw any frozen bananas completely before using them, and drain off any excess liquid before mashing.

4. How can I make this bread gluten-free?
For a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum to help with texture.

5. Can I add other mix-ins?
Of course! Feel free to incorporate chocolate chips, shredded coconut, or dried fruits like raisins to give your bread extra flavor and texture.