This recipe is our family’s favorite banana bread recipe. We actually call it Hawaiian Banana Bread because it has 8 ounces of crushed pineapple in the recipe (with the juice) that makes the banana bread very moist and, we think, delicious! In this picture, I’ve made it into muffins, however it’s a large recipe and can be made into two large loaves of banana nut bread.
Just remember, with quick breads like banana bread, zucchini bread, or pumpkin bread to only mix the batter until well blended. Over mixing quick breads will result in a tough, chewy bread, instead of a cake-like bread. We want the cake-like kind of texture for this recipe.
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 eggs, beaten
- 2 cups mashed ripe bananas
- 1 8-ounce can crushed pineapple, with juice
- 2 teaspoons vanilla
- 2 cups sugar
- 1 teaspoon salt
- 1 cup chopped pecans or walnuts
- 1 ½ cups vegetable or canola oil
- In a large mixing bowl, combine dry ingredients; stir in nuts and set aside.
- In a separate large bowl, combine the remaining ingredients and whisk together until well blended.
- Add the wet mixture to the dry ingredients, stirring just until the dry ingredients are well incorporated – do not over beat.
- Spoon batter into paper-lined muffin tins or 2 greased and floured 6x11 loaf pans.
- Bake at 350 degrees for 45 minutes to 1 hour, or until a toothpick inserted near the center comes out with sticky crumbs. (For muffins, reduce baking time and check for doneness at 20 minutes).