Banana nut bread is a classic, and this recipe takes it up a notch with the addition of pineapple and pecans. The sweetness of the banana pairs perfectly with the tartness of the pineapple, while the pecans add a delicious crunch. This Maui Banana Nut bread is perfect for dessert, breakfast, or as a snack.
For other delicious quick loaf cakes see our Raspberry and White Chocolate Loaf Cake, Lemon Blackberry Bread, or the Pumpkin Cream Cheese Loaf.
Why you will love this recipe
This simple recipe Maui Banana Nut Bread is easy to follow, and the end result is delicious. The bread has a nutty flavor and a soft texture, thanks to the addition of bananas and pineapple. Whether you’re serving it as a snack or for dessert, this tropical quick bread and easy. It's bound to so popular you will need to make it in double batches.
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Ingredients
- all purpose flour
- white granulated sugar
- light brown sugar
- baking soda
- salt
- mashed banana
- crushed pineapple
- vegetable oil
- vanilla
- pecans
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make
This quick bread recipe is really easy. You will have it mixed, baked, and ready to serve in about an hour. This is a quick overview of the instructions, but the full recipe, ingredient amounts, and cooking time are located in the recipe at the bottom of this recipe page.
Make the Banana Nut bread batter:
Measure out all the dry ingredients in a large mixing bowl.
In another mixing bowl, measure out all the wet ingredients.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post
Combine the wet ingredients into the bowl of dry ingredients.
Mix well and then stir in the chopped pecans.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Bake and cool:
Pour your batter into a 4.5" x 8" loaf pan (I made a double batch).
Cool on a wire cake rack.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving suggestions
Enjoy this easy banana nut bread as a snack bread, or dress is up fancy with a spritz of whip cream. You can use a home whip cream dispenser or buy it in the aerosol at your grocery store.
Another serving suggesting is to sandwich two thin slices with either peanut butter or Nutella in between!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions
You can substitute any nuts for this tropical Maui Banana Nut Bread. Try macadamia nuts for a really authentic tropical flavor!
Chocolate chips could be another option to toss in the batter also.
Equipment
- loaf baking pans
- mini loaf pans for gift giving
- whip cream dispenser
These pans are a little narrower than typical loaf bread pans. I think they make a better size for tea, or quick breads. This recipe also can be baked in mini loaf pans to give as gifts.
Top Tips
- unless you have fresh pineapple on hand, use the canned, crushed pineapple in it's own juice.
- Make a double batch, pouring some of the batter into mini loaf pans. Freeze them for Holiday gift giving!
Frequently asked questions
The smaller mini loaf pans are about 6" L x 3.5" W x 2" H. For that size you would pour 2 pans and bake approximately 25 - 28 minutes at 350 °F.
Yes, just add another medium or large mashed banana.
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📖 Recipe
Maui Banana Nut Bread
Ingredients
- 2 cups all purpose flour
- ½ cup granulated white sugar
- ½ cup light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 medium ripe bananas equal to 1 cup of mashed banana
- 8 oz can crushed pineapple or 1 cup fine chopped/food processed fresh pineapple
- ½ cup chopped pecans or macadamia nuts
Instructions
- Heat your oven to 350º F. Spray a 8" x 4.5" inch loaf pan with nonstick cooking spray. Stir the flour, baking soda and salt in medium bowl until blended.
- Measure the granulated sugar, light brown sugar, oil, and eggs in a large bowl. Blend in banana, pineapple, and vanilla.
- Mix in the wet ingredients into the flour mixture, just until blended. Stir in pecans. Spread in prepared pan.
- Bake 55 to 60 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes on a cake rack. Serve as slices, or with your favorite topping.
Notes
- Chopped Macadamia nuts make this an even more tropical flavored quick bread.
- You can use fresh pineapple if you have it. Just pop it in a food processor and measure out 8 oz.
- If you bake in disposable mini loaf pans, you can freeze these for fabulous Holiday gift giving!
Nutrition
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