We've kicked up the traditional banana bread recipe by adding a burst of flavor with crushed pineapple. And there is a secret ingredient in this recipe that will surprise you.
Prep Time1 hourhr20 minutesmins
Cook Time42 minutesmins
Total Time2 hourshrs2 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Keyword: banana bread, best banana bread, pineapple banana bread
Servings: 20
Calories: 177kcal
Ingredients
2bananasmashed
1(15.25 ounce) boxyellow cake mix
1(3.4 ounce) boxinstant vanilla pudding mix
4eggs
¼cupvegetable oil
1teaspooncinnamon
1(20 ounce) cancrushed pineapple (reserve juice and divide)
½cupchopped pecans
Glaze:
2ouncescream cheesesoftened
1Tablespoonpineapple juicefrom above
1cuppowdered 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.
Notes
This makes 5 mini loaves. You can get about 4 nice sized servings from each loaf.