Pineapple Banana Bread
This Pineapple Banana Bread is a tropical twist on a classic favorite, blending the sweetness of ripe bananas with the tangy brightness of pineapple.
With just over an hour of prep and 42 minutes of baking, this bread comes together effortlessly, filling your kitchen with irresistible aromas.
Ingredients
- 2 bananas, mashed
- 1 box yellow cake mix 15.25 ounce
- 1 box instant vanilla pudding mix 3.4 ounce
- 4 eggs
- 1/4 cup vegetable oil
- 1 teaspoon cinnamon
- 1 can crushed pineapple 20 ounce, reserve juice and divide
- 1/2 cup chopped pecans
Glaze
- 2 ounces cream cheese, softened
- 1 Tablespoon pineapple juice from above
- 1 cup powdered sugar
Instructions
- Mash the bananas in a small bowl with a fork and set aside.
- In a large mixing bowl combine the cake mix, pudding mix, eggs, oil, cinnamon and pineapple juice from the crushed pineapple (reserve 1 Tablespoon for glaze).
- Blend for 2 minutes on medium/low speed.
- Fold in crushed pineapple, bananas in the bowl, and chopped pecans.
- Stir them in with a spoon or hand mixer on low.
- Pour batter into 5 mini loaf pans that have been lightly sprayed with non stick cooking spray.
- Heat oven to 350 degrees and bake for 40 - 42 minutes and then cool completely. You can remove them from the pans after 5 minutes to continue cooling.
- Glaze: Mix the cream cheese, 1 Tablespoon pineapple juice that has been reserved from above, and powdered sugar. Mix until creamy.
- Drizzle the glaze over the cooled loaves.
Nutrition
Calories: 177kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 3gCholesterol: 50mgSodium: 166mgPotassium: 153mgFiber: 1gSugar: 16gVitamin A: 141IUVitamin C: 4mgCalcium: 64mgIron: 1mg
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