Tropical Paradise Banana-Pineapple Nut Loaf
Experience a slice of paradise with this Tropical Paradise Banana-Pineapple Nut Loaf, a delightful blend of ripe bananas and crushed pineapple mixed with the rich flavors of macadamia nuts. Inspired by the spirit of Hawaiian hospitality, this moist and flavorful bread is perfect for gatherings, as a thoughtful housewarming gift, or as a sweet indulgence for your own enjoyment. The addition of rum and Kahlua makes it an extra-special treat that is sure to impress. Serve warm or at room temperature, spread a little cream cheese on top for a delicious breakfast, or enjoy it solo as a flavorful snack. This recipe yields two generous loaves, making it ideal for sharing – because good food is meant to be enjoyed together!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
All-purpose flour
3 cups (Sifted)
Salt
3/4 teaspoon
Baking soda
1 teaspoon
Granulated sugar
2 cups
Ground cinnamon
1 teaspoon
Walnuts or toasted coconut flakes
1 cup (Chopped or shredded)
Eggs
3 (Beaten)
Vegetable oil or canola oil
1 cup
Mashed ripe bananas
2 cups (About 4 to 6 medium bananas)
Crushed pineapple
8 ounces (Well drained, canned)
Vanilla extract
2 teaspoons
Instructions
1
Preheat your oven to 350 degrees F (180 C).
2
Prepare two 8 x 4 x 2 1/2-inch loaf pans by lining the bottoms with parchment paper and lightly spraying the parchment with cooking spray. Set the pans aside.
3
In a large mixing bowl, whisk together the all-purpose flour, salt, baking soda, granulated sugar, and ground cinnamon until well combined.
4
Fold in the walnuts or toasted coconut flakes to the dry mixture and set aside.
5
In another bowl, mix the beaten eggs, vegetable oil (or canola oil), mashed bananas, well-drained crushed pineapple, and vanilla extract until thoroughly blended.
6
Gently add the wet ingredients to the dry ingredients, stirring just enough to combine everything; avoid overmixing.
7
Divide the batter evenly between the prepared loaf pans, smoothing the tops with a rubber spatula.
8
Bake in the preheated oven for 60 to 70 minutes, checking for doneness at 60 minutes with a toothpick or cake tester inserted into the center of the loaves.
9
If the toothpick comes out with moist crumbs, continue baking for an additional 5 to 10 minutes.
10
The loaves are done when they spring back when gently touched.
11
Once baked, remove the pans from the oven and let them cool in the pans for 20 minutes before inverting onto wire racks to remove the parchment paper.
12
Allow the loaves to cool completely on the wire racks before serving.
13
Enjoy warm or at room temperature, and wrap any leftovers tightly for storage.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Tropical Paradise Banana-Pineapple Nut Loaf.
What are the primary fruits used in this bread?
The primary fruits used are ripe mashed bananas and crushed pineapple.
How many loaves does this recipe produce?
This recipe yields two generous loaves.
What is the recommended baking temperature?
The oven should be preheated to 350 degrees F (180 C).
What size loaf pans should I use?
You should use two 8 x 4 x 2 1/2-inch loaf pans.
How should I prepare the loaf pans?
Line the bottoms with parchment paper and lightly spray the parchment with cooking spray.
How long does the Tropical Paradise Nut Loaf take to bake?
It takes between 60 to 70 minutes to bake.
How do I check if the bread is finished baking?
Insert a toothpick or cake tester into the center; it should come out clean or with moist crumbs, and the loaf should spring back when touched.
What type of flour is required?
The recipe requires 3 cups of sifted all-purpose flour.
How many bananas are needed for 2 cups of mashed fruit?
Approximately 4 to 6 medium-sized bananas are needed.
Can I substitute walnuts with something else?
Yes, you can use toasted coconut flakes instead of walnuts.
What kind of oil is best for this recipe?
You can use either vegetable oil or canola oil.
How much sugar is in this recipe?
The recipe calls for 2 cups of granulated sugar.
What spices are used to flavor the loaf?
The bread is flavored with 1 teaspoon of ground cinnamon and 2 teaspoons of vanilla extract.
How many eggs are used?
Three eggs, which should be beaten before being added.
Should the pineapple be drained?
Yes, the 8-ounce can of crushed pineapple must be well drained.
What is the cooling procedure after baking?
Let the loaves cool in the pans for 20 minutes before moving them to wire racks.
When should I remove the parchment paper?
Remove the parchment paper after inverting the loaves onto wire racks.
What is the secret to a good batter consistency?
Stir the wet and dry ingredients just enough to combine and avoid overmixing.
How do I ensure the top of the loaf is even?
Smooth the tops of the batter with a rubber spatula after pouring it into the pans.
Can I serve this bread warm?
Yes, it can be served warm or at room temperature.
What is a recommended topping for breakfast?
Spreading a little cream cheese on top is recommended for a delicious breakfast.
How should I store leftovers?
Leftovers should be wrapped tightly for storage.
Does the recipe use baking powder or baking soda?
This recipe uses 1 teaspoon of baking soda.
What makes this loaf a good gift?
Its moist texture and tropical flavors make it a thoughtful housewarming gift or treat for gatherings.
What liquid ingredients are mixed together?
The beaten eggs, oil, mashed bananas, drained pineapple, and vanilla extract are mixed in a separate bowl.
What dry ingredients are whisked together?
Flour, salt, baking soda, sugar, and ground cinnamon.
What is the inspiration for this bread?
It is inspired by the spirit of Hawaiian hospitality.
What extra ingredients does the description mention for a special treat?
The description mentions that rum and Kahlua can make it an extra-special treat.
How much salt is in the recipe?
The recipe contains 3/4 teaspoon of salt.