Pineapple Banana Loaf

Easy Peasy Recipe

Pineapple Banana Loaf myfavouritepastime.com_0418It was one of those cold days in December 2013. We wanted to have afternoon tea, but I was feeling pretty lazy. I decided to look at my old tattered recipe book and voila, I found this old favouritePineapple Banana Loaf with Nuts. I used to make it several years ago. I loved it because it took about 5 minutes to mix, and tasted very nice too. I am not a fan of complicated recipes. I love them simple and straightforward. Don’t you love them simple too?

Pineapple Banana Loaf myfavouritepastime.com_0420All you need is a can of crushed pineapples (they are always on sale around here), some mixed left over nuts, and those three overripe bananas that you forgot to eat in time, and the other cake basics like vegetable oil, sugar and flour. You can substitute half the veggie oil with 100ml of unsweetened apple puree. I had several cans of crushed pineapples in the colds room. I’m afraid they are almost gone by now.

Pineapple Banana Loaf myfavouritepastime.com_0425I wish you a happy baking and a fantastic week!

  • Ingredients 
  • 250g (2 cups, 9 oz) plain flour
  • ½ teaspoon baking soda (bicarbonate of soda)
  • 1 teaspoon ground cinnamon
  • 240g (1 cup, 8½ oz) sugar
  • 75g (½ cup, 3 oz) chopped mixed nuts
  • 1 cup mashed banana (=3 medium bananas)
  • 398g (14 fl oz) can crushed pineapple, well drained
  • 120ml (½ cup, 4fl oz) oil
  • 2 eggs, lightly beaten

Pineapple Banana Loaf myfavouritepastime.com_8194Please always remember to assemble all ingredients before you start

Pineapple Banana Loaf myfavouritepastime.com_8197Preheat the oven to 340°F (170°F). Grease and flour a 9 x 5 inches (23 x 13cm) loaf pan (tin). Sift flour, baking soda and cinnamon.

Pineapple Banana Loaf myfavouritepastime.com_8198Combine the sifted flour with sugar and mixed nuts, stir to mix

Pineapple Banana Loaf myfavouritepastime.com_8201and make a well in the centre of the flour mixture.

Pineapple Banana Loaf myfavouritepastime.com_8204Add the mashed bananas, pineapples, oil and eggs to the well. Stir to combine.

Pineapple Banana Loaf myfavouritepastime.com_8208This is what the final mixture looks like

Pineapple Banana Loaf myfavouritepastime.com_8211Pour the mixture into the prepared pan (tin) and bake at 340°F (170°F) for about 1¼ hours or until a skewer inserted in the middle, comes out clean. (I baked the cake at 340°F (170°C) for 50 minutes, then reduced to 320°F (160°C) for 15 minutes)

Pineapple Banana Loaf myfavouritepastime.com_8235Remove from oven, let rest for 5 minutes and then transfer onto a cooling rack.

Pineapple Banana Loaf myfavouritepastime.com_0437We really enjoyed eating this simple but pleasant bread

Pineapple Banana Loaf myfavouritepastime.com_0454Please try it, and give me a feedback!

Pineapple Banana Loaf

Preparation time: 20 minutes; Baking time: 60-75 minutes; Makes: 10 slices

Ingredients

  • 250g (2 cups, 9 oz) plain flour
  • ½ teaspoon baking soda (bicarbonate of soda)
  • 1 teaspoon ground cinnamon
  • 240g (1 cup, 8½ oz) sugar
  • 75g (½ cup, 3 oz) chopped mixed nuts
  • 1 cup mashed banana (=3 medium bananas)
  • 398g (14 fl oz) can crushed pineapple, well drained
  • 120ml (½ cup, 4fl oz) oil
  • 2 eggs, lightly beaten

Instructions

  1. Preheat the oven to 340°F (170°F). Grease and flour a 9 x 5 inches (23 x 13cm) loaf pan (tin). Sift flour, baking soda and cinnamon. Combine the sifted flour with sugar and mixed nuts, stir to combine and make a well in the centre of the flour mixture.
  2. Add the mashed bananas, pineapple, oil and eggs to the well. Stir to combine. Spoon mixture into prepared pan (tin) and bake at 340°F (170°F) for about 1¼ hours or until a skewer inserted in the middle, comes out clean. Remove from oven, let rest for 5 minutes and then transfer onto a cooling rack.
  3. **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
  4. Cup measures based on assumption, 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup. The Australian cup = 155g flour so that would change cup measures.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 340°F (170°C) for 50 minutes, then reduced to 320°F (160°C) for 15 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.

myfavouritepastime.com

My Notes on Convection Cooking

  • I recently bought a convection oven and I’m now learning how to use the different settings, so I take notes in this section.
  • Baked at 325°F on Convection Bake Setting on rack A (upper oven) for 1 hour 15 minutes, the oven was too hot. Next time I would bake it at 300°F for one hour, then switch on oven and leave it for another 15 minutes. (total 1¼ hours).

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

48 thoughts

    1. […] use them in baking as a substitute for oil, eggs or sugar. I did use a few tubs for making the Pineapple Banana Loaf and I really loved the end result but after that, I don’t know what happened. Apple sauce used to […]

  1. Now this I’m going to bake sometime this coming week. I mean, I’m in the perfect location with the pineapple and bananas. Mainly we have the small apple bananas or as I like to call them, lady finger bananas here in Hawaii. I think we even have a loaf pan. I love the idea of substituting apple sauce for some of the oil. And….macadamia nuts! I’ll let you know how it turns out!!! Thanks Liz….I seem to be falling behind what with being a gad about so much lately. Sending happy spring thoughts your way…

    1. Hi Sandy,
      Thanks for sending me some happy spring thoughts. I have had long walks in the last three days so that means the weather is improving. I love the small bananas they are much more tasty. I love Macadamia too but so damn expensive so I don’t eat them much. I wish you a happy baking. Hope you’ll love the loaf…I enjoyed eating it several times. I bought so much canned pineapple during sales, I needed to clear them. Enjoy Sunday.
      Liz

  2. I LOVE simple, easy, one bowl recipes! I always try to make crazy complicated stuff for the blog but the recipes I love the most and keep going back to are the simple ones. This looks so good, Liz. It’s very similar to a banana pineapple muffin that my mother in law makes (they’re so delicious. I’ve tried to recreate them but it’s never the same). I can’t wait to try this!

    1. Oh yes that is totally true. I have made a few complicated things that I have never tried to make again…how ironical. Ask you mother in law for the recipe and share with me. Please give a feedback. Have a happy weekend!
      Liz

  3. What a lovely love – the air bubbles are the sign of the leavening at work; delicious. A very Caribbean loaf between the bananas and pineapple… a shot of coconut rum to the bread and you’d be in the tropics. Stay warm Up North, My Favourite Pastime! Best wishes, Shanna

    1. Hi Shanna,
      Nest time I make this bread I shall give it a shot of rum and some coconut…we are trying to stay warm. Thanks Shanna, and enjoy your weekend!
      Best…Liz

  4. This looms great. I love banana and pineapple together, especially with the previously mentioned rum and coconut! I will definitely have to try this,out sometime, thanks for sharing.

    1. Hi Mama D,
      I think rum and coconut must be a special combination worth trying. I shall splash some rum next time. Thanks and enjoy the weekend!
      Liz

        1. Omg I don’t want to hear the word “snow” we have so much snow on our street you can’t see the house adjacent to you. I hope you are having a good time in Austria. It always reminds me of “Sound of Music” I still love that movie…best wishes!
          Liz

  5. This looks so tasty – I’m making it! My top tip re bananas is, when they’re brown and ready to be used in cakes, peel them and freeze them – they’ll be fine for cakes as you tend to squidge them anyway.

    1. I have never tried this method before. Thanks for the tip. Next time I’ll try and give you a feedback. I ran out of bananas so far! Have a great weekend!
      Liz

      1. Ha ha I do love a splash of rum, sherry or port in a cake. I shall definitely splash some the next time I bake. Thanks. Pleasant day to you!
        `Liz

  6. I love breads like this but have never heard of banana and pineapple combined in the same loaf. I’m a big fan of both, though, so, why not? Hope all’s well in the great Province of Ontario!

    1. Hi John,
      What a pleasant surprise after such a long spell of silence. Besides the cold, and snow, Ontario is fantastic. Lovely, sunny weather today. I wish you a great week. My warm wishes to Max.
      Liz

  7. It’s like Hawaii in a loaf–yum! I will definitely bust out my loaf pan for this recipe, Liz! Will tell you how it goes after. Thanks for the recipe!

    1. Hi there,
      Hawai in a loaf indeed. Reminds me of the Hawaiian pizza. My kids love it. I should have thrown some bacon in it….next time I bake it. I will for sure!
      Liz

  8. This looks wonderfully moist and delicious. Yum! I definitely agree that simple recipes are sometimes the best. I can never be bothered making things that have a million ingredients and processes! Thanks for sharing this recipe x

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