Alright, let’s get this straight, I ain’t no fancy baker or nothin’. But I do know how to make a good ol’ banana bread, and this time, we’re throwin’ in some pineapple for a little zing. So, y’all listen up, and I’ll tell ya how to make this recipe for banana bread with pineapple, real simple like.
First off, ya gotta get yourself some bananas. Not them green ones, mind you. We want ‘em ripe, real ripe, almost black and mushy. That’s when they’re sweet and easy to mash up. I usually use three or four, depends on how big they are. You know, just eyeball it.
Then, we need some crushed pineapple. Now, I ain’t never used fresh pineapple for this, always the canned stuff. Get the kind packed in juice, not that heavy syrup. We don’t need it too sweet, ya hear? A can, about 20 ounces or so, that should do it. And don’t you go throwin’ away that juice! We’re gonna use some of that too.
- Ripe bananas (3-4 medium)
- Crushed pineapple (20 oz can, in juice)
- Flour (all-purpose, about 2 cups)
- Sugar (white, about 3/4 cup) You can use a little more or less, depending on how sweet you like it
- Eggs (2 large)
- Oil (vegetable or canola, 1/2 cup)
- Baking soda (1 teaspoon)
- Salt (1/2 teaspoon)
- Vanilla extract (1 teaspoon) If you got it, if not, it ain’t gonna ruin it.
Okay, so now that we got all our stuff together, let’s get to mixin’. First thing, mash up them bananas real good. I just use a fork, nothin’ fancy. Then, in a big bowl, dump in the mashed bananas, the pineapple (drain some of the juice first, but save it!), eggs, oil, and vanilla. Mix it all up real good till it’s all combined.
Now, in another bowl, we put the flour, sugar, baking soda, and salt. Whisk it together a bit to get everything mixed up. Then, slowly add the dry stuff to the wet stuff, mixin’ as you go. Don’t overmix it, though, just enough so there ain’t no big lumps of flour left. If the batter looks too thick, add in a little bit of that pineapple juice we saved. Just a tablespoon at a time, till it’s the right consistency. You want it kinda like thick pancake batter.
Alright, now we gotta bake this thing. Grease up a loaf pan real good, and pour the batter in. Spread it out even-like. Then, stick it in the oven at 350 degrees for about 50-60 minutes. But every oven is different, ya know? So, start checkin’ it around 50 minutes. Stick a toothpick in the middle, and if it comes out clean, it’s done. If it comes out all gooey, it needs more time.
When it’s done, take it out of the oven and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely. I know, I know, it smells so good you just wanna dig in right away, but trust me, it’s better if you let it cool. Otherwise, it’ll crumble all over the place.
This banana bread with pineapple is just the ticket for breakfast, a snack, or even dessert. It’s sweet, it’s moist, and it’s got that little somethin’ somethin’ from the pineapple that makes it extra special. It’s the kind of thing you can take to a church social, a potluck, or just have it sittin’ on the counter for when folks come over. And let me tell you, it don’t last long. So, if you want some for later, you might wanna hide a slice or two.
Some extra tips for ya:
If you want to get fancy, you can add some chopped nuts to the batter. Walnuts or pecans work real good. Just throw in about a half cup with the dry ingredients. And if you like things a little spicier, you can add a pinch of cinnamon or nutmeg. Just a little bit, though, we don’t want to overpower the banana and pineapple.
You can store this banana bread at room temperature for a few days, wrapped up tight in plastic wrap or aluminum foil. But if you want to keep it longer, you can stick it in the fridge. It’ll last for about a week in the fridge, or you can even freeze it for a couple of months. Just wrap it up real good in plastic wrap and then aluminum foil before you stick it in the freezer.
So, there you have it. My simple, down-home recipe for banana bread with pineapple. It ain’t nothin’ fancy, but it’s good, honest food. Now get in that kitchen and start bakin’! I bet you’ll make somethin’ delicious.
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