Hawaiian Pineapple Banana Nut Bread is a fresh take on the traditional banana bread. The sweetness of the fruit and the nuttiness of the walnuts make this moist banana bread perfect for breakfast or dessert.
I was so excited when I recently snagged a copy of my mom’s cookbook. It was the same cookbook that the Unbelievably Moist Banana Bread recipe originated from. A banana bread with pineapple was one I haven’t tried before. I became instantly intrigued – I had to make it.
Using the large stainless steel bowl from my KitchenAid Mixer, I added all of the dry and wet ingredients. I set my stir speed to a 5 and let the beater tool do the mixing until all of the ingredients are well combined (about 1 minute).
The key to achieving moist banana bread is letting the batter sit at room temperature for at least an hour before baking. I explain why in my below baking tips!
- Once you’ve mixed all the ingredients together, let the mixture sit for an hour before adding into the pan for baking. *This is the secret to moist banana bread and trust me – it is worth it!
- If you don’t have ripe bananas, place them (with peels on) in a 240 degree oven for 15 minutes.
- If you have ripe bananas, but won’t be baking for a few days, peel and place them in the freezer until your ready.
- You can make the banana bread ahead of time and place the loaf into a ziplock bag to freeze. When your ready, leave out to thaw.
*Resting the batter for an hour allows the dry ingredients to completely soak up the water from the wet ingredients and become thicker.
- Vegetable Oil: You may use 1/2 cup instead of 1 cup. You may also substitute for softened unsalted butter.
- All-Purpose White Flour: You may use any other flour alternatives (wheat,
- Eggs: You must use the whole egg (including the yolk)
- Sugar: You may cut back slightly, but no less than 1 1/2 cup. I highly recommend the 2 cups though.
I would love to hear your ingredient suggestions for this recipe!