Okay, so I’ve been seeing these banana bread recipes all over the place, and I finally decided to give one a shot. But not just any banana bread – I wanted to try the one with crushed pineapple. It sounded kinda weird, but also kinda amazing, right?
First things first, I grabbed my ripest bananas. You know, the ones that are practically black and everyone else in the house avoids? Those are perfect. I mashed three of them up in a big bowl. I use a fork, nothing fancy, until it looked good enough.
Then, I creamed together some softened butter and sugar. I use a mixer, makes it go by much faster. Once that was all light and fluffy, I cracked in two eggs and mixed those in too. Gotta make sure everything’s nicely combined, you know?
Next up, the dry stuff. In a separate bowl, I whisked together some flour, baking soda, and a pinch of salt. Pretty standard so far. I slowly added the dry ingredients to the wet ingredients, mixing until it was just combined. Don’t overmix, It gets tough.
Now for the secret weapon: the crushed pineapple! I drained a can of it, making sure to get rid of most of the extra *, I added into the batter and folded it in gently.I mixed everything carefully, and added some chopped walnuts.
The Baking Part
- I preheated my oven to 350°F (175°C). Gotta do that first!
- I greased and floured a loaf pan.
- I poured the batter into the prepared pan and smoothed out the top.
I baked it for about 50-60 * bread baked and the whole kitchen smelled amazing.I checked it with a toothpick, and when it came out clean, I knew it was done.
I let it cool in the pan for about 10 minutes before I take it out and put it on a wire rack to cool completely. Honestly, waiting was the hardest part.
Finally, I sliced into it, and…wow. It was super moist, with the perfect hint of pineapple. It’s definitely not your average banana bread.
The pineapple added sweetness and moisture I didn’t want to share with anyone else. This recipe is a keeper!
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