Banana bread is kicked up a notch with this recipe that includes pineapple and orange to give it a great tropical summer flavor. This banana bread is sure to be a hit for breakfast, brunch or dessert.
It’s only fitting that I share a tropical recipe with you after returning from Hawaii last weekend. EVERYTHING out there is pineapple, pineapple, and more pineapple. Not that I minded that or anything. They even have the Dole pineapple plantation there in Oahu. I did pass by it but didn’t have time to stop in. Mr. Wishes and I had just got done hiking in a swamp (I called it a swamp, but it was really a rainforest…a really, really muddy rainforest) and we were tired and had to make it to sunset beach in time for the sunset! Next time 🙂
Who wouldn’t want a couple slices of this moist tropical-tasting banana bread for breakfast? I love the flavors of the orange and the pineapple paired with the banana. It was something different for a homemade banana bread. I also like that this recipe makes two loaves of bread, so you can make them both and give one away to a lucky friend or neighbor or freeze half of the batter for a later time. Feel free to add a cup of your favorite nuts to this, as well (macadamia nuts would make this SUPER Hawaiian). Enjoy!
- 4 cups all-purpose Flour
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 sticks Salted Butter, softened
- 2 cups Granulated Sugar
- 4 Large Eggs
- 2 tsp Vanilla Extract
- 4 Large Over Ripened Bananas, mashed
- 4 Tbsp Orange Juice
- 2 Tbsp Orange Zest, about 3 oranges
- 15 oz can Crushed Pineapple, with juice
- Preheat oven to 350 degrees and reduce to 325 degrees when baking bread.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light colored and fluffy.
- Add eggs one at a time then mix in vanilla, bananas, orange juice, orange zest, and pineapple.
- Sift together the dry ingredients and fold the dry mixture into the wet mixture.
- Grease and flour 2 bread loaf pans or 1 bundt pan.
- Bake for 1 hour and 15 minutes or until knife inserted comes out clean.
- Cool in pan for 15 minutes and transfer to a wire rack to cool completely before cutting into.
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