Wow! If you like banana nut bread and like pineapples, you’re gonna love this super moist banana bread! This is the best of both worlds! It’s super easy to make and tastes delicious. I only have one suggestion. Make, taste it, and get it out of the house! Otherwise, you eat the whole loaf! I found this great recipe on The Comfort of Cooking blog that I subscribe to, and am I glad I did. This recipe is a keeper!
This is a great bread to make for gift giving as well!
A super moist and tasty bread you’ll want to make over and over.
Author: A Foodie Affair
Recipe type: Breads
1-1/2 cups flour
1 cup granulated sugar
½ tsp. baking soda
½ tsp. salt
2 large eggs
1 tsp. vanilla extract
¾ cups vegetable oil
1 cup mashed ripe banana (from 2-3 bananas)
1 can (8 oz.) crushed pineapple, drained
½ cup chopped walnuts
Preheat oven to 350 degrees F. Coat a loaf pan with baking spray, or lightly butter and dust with flour. I also recommend putting a strip of parchment paper in the loaf pan to make for easy removal.
In a large bowl, combine flour, sugar, baking soda and salt. In a separate medium bowl, combine eggs, vanilla, vegetable oil, banana and pineapple; mix well. Add wet mixture to dry mixture, stirring just until batter is moistened. Stir in chopped nuts. Pour into loaf pan.
Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Allow bread to cool in pan for 10 minutes before removing to a wire rack.
These are a slightly different version of the muffins I am quickly being obsessed with lately. I decided to use the same basic recipe as the Lemon Blueberry Muffins I found on Georgia’s The Comfort of Cooking blog, and make banana muffins instead. I basically replaced the lemon and blueberry for banana and walnuts. The mixture was a little thinner than the Blueberry, but they still came out great. I made them for a neighbor, but had to try one before I sent them over. They were really great, and something you’ll want to make over and over.
8 Tablespoons (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1 extra large egg, at room temperature
For the streusel,in a medium bowl, mix together the flour, sugar, butter and cinnamon with your fingertips until the mixture forms small crumbs; set aside.
Preheat the oven to 350º F. Grease an 8×8-inch baking pan. Set aside.
For the cake, in a medium bowl whisk together the flour, baking powder, baking soda, and salt; set aside. In a separate bowl stir together the mashed bananas, milk, vanilla and vinegar; set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), cream together the butter and sugar on medium-low speed until light and fluffy, about 2-3 minutes. Add the egg and beat until incorporated, scraping down the sides of the bowl. Add the banana mixture (it will look curdled) and beat until combined. Reduce the mixer to the lowest speed, gradually add the flour mixture, mixing just until combined. Spoon the batter into the prepared pan and smooth the surface with an off-set spatula.
Sprinkle the streusel evenly over the batter.
Bake until the cake springs back when gently pressed in the center and a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and cool completely. Store wrapped in plastic or in an airtight container for up to 3 days or freeze for up to 2 weeks. Thaw at room temperature for about 3 hours before serving.
I love the thought of banana, peanut butter and jam. I saw a great recipe for Jam Filled Banana Cupcakes with Peanut Butter Frosting from Evil Shenanigans blog and thought I would try them. The cupcakes on the blog are made from scratch. I wanted to make these fairly quickly so I doctored up a cake mix and made the cupcakes from that. They turned out beautiful!
Banana PB&J Cupcakes
1 box white or yellow cake mix
1 small box banana instant pudding
2 bananas, mashed
1/3 c. milk
4 large eggs
1/2 c. canola oil
1 c. grape jelly, or any other flavor you prefer
Preheat oven to 350° F. Line 2 muffin pans with paper liners.
Combine cake mix and dry banana pudding. In another bowl, combine all wet ingredients. Pour dry ingredients into wet gradually, beating on low until combined. Beat on medium for 2 minutes. Divide between muffin cups and bake at 350 for approximately 20 minutes, or cupcake springs back when pressed lightly.
3 heaping Tbsp Crisco shortening
1/2 c. creamy peanut butter
1 tsp vanilla
3 c. confectioners sugar
milk to desired consistency
Blend all ingredients in hand or stand mixer until fully combined. This recipe frosts 12 cupcakes if piping on the cupcakes.