Hawaiian Pineapple Banana Nut Bread

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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!



  • 3 cups all-purpose flour
  • 2 cups sugar
  • 3 large eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup vegetable oil
  • 2 cups bananas, mashed
  • 8 oz can crushed pineapple, including juice
  • 1 cup nuts, chopped (I used chopped walnuts)
  • 2 tsps vanilla extract


  1. In a large bowl, mix all ingredients together and let the batter sit in the bowl for 1 hour. Use a standing mixer, if you have one.
  2. Heat oven to 350 degrees. Pour batter into two greased loaf pans 3/4th’s of the way. Bake for 1 hour 5 minutes. Or makes 4 small loaves.
  3. ……………………………………

for full instruction please see : forksnflipflops.com

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