Pineapple Banana Bread Recipe
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.
Serving20
Ingredients
- 2 bananas, mashed
- 1 (15.25 ounce) box yellow cake mix
- 1 (3.4 ounce) box instant vanilla pudding mix
- 4 eggs
- ¼ cup vegetable oil
- 1 teaspoon cinnamon
- 1 (20 ounce) can crushed pineapple, (reserve juice and divide)
- ½ 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.
Notes
This makes 5 mini loaves. You can get about 4 nice sized servings from each loaf.
Nutrition
Calories: 177 kcal · Carbohydrates: 25 g · Protein: 4 g · Fat: 8 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 50 mg · Sodium: 166 mg · Potassium: 153 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 141 IU · Vitamin C: 4 mg · Calcium: 64 mg · Iron: 1 mg