No banana gets wasted in this house, ever. Just as I like to create variations of macaroni and cheese, cheesecake and brownie recipes – I love to change things up with banana bread too. Pineapple and banana are so great together. This bread is flavorful and moist – and the glaze ends up setting up nicely on the bread after it cools. It would be great with coconut as well for even more tropical flavor.
I made two loaves – so I doubled this recipe and with the second loaf – I poked a few holes on top of the bread before applying the glaze. The crumb soaked up the glaze and kept the bread moist a few days which is a remarkable thing here in Colorado. Andrew loves this variation and this morning had a piece toasted with some butter for breakfast with his oatmeal.
Poked glaze version.
After glaze.
Ingredients
- For the bread
- 4 tablespoons of melted butter
- 2 eggs, beaten
- 2 small very ripe bananas (mashed with fork)
- 1/2 cup drained crushed pineapple (reserve liquid)
- 2/3 cup sugar
- 1 1/3 cup flour
- 3/4 teaspoon salt
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- For the Glaze
- 1 cup of powdered sugar
- 1/8 cup of reserved pineapple juice
- 1/8 cup of crushed pineapple
Instructions
Preheat oven to 350
Mix all the ingredients for the glaze and set aside.
Mix all the wet ingredients including pineapple and bananas. Then add the dry ingredients and mix until combined. I mix everything with a wooden spoon.
Pour batter into a greased 9 x 5 loaf pan.
Bake in preheated 350 degree oven for 50 minutes - check for doneness. Allow to cool ten minutes and then apply glaze over warm bread.
This bread is great warm or room temperature.
https://thecookbookjunkies.com/banana-pineapple-bread-with-pineapple-glaze/
