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“This is so good, a must try. I like bananas and pineapple so I modified a banana bread recipe to include pineapple, it tookk a few tries but this is what me and a friend came up with. It has the right amount of sweetness, full banana flavor and a hint of pineapple, just enough to balance out the flavors. The pineapple isn't enough to overwhelm the bread but gives it just an essence, you just have to try it :)”
1hr 20mins
1 loaf

Ingredients Nutrition


  1. preheat oven to 350.
  2. grease and flour a 9 by 5 inch loaf pan.
  3. in a large bowl whisk together the flour, baking soda, salt and cinnamon.
  4. drain crushed pineapple, I do this with a wire mesh strainer and the back of a spoon, or you can squeeze out the liquid by hand, you don't have to squeeze or drain it dry, just so long you get most liquid out, measure 2/3 cup of drained pineapple, packed down.
  5. In medium bowl cream the butter and sugar until creamy
  6. Add eggs, mashed bananas, pineapple and vanilla and mix until well blended.
  7. Pour banana mixture and pecans into flour mixture, scraping the bowl and stir until the flour is well moistened, don't stir too much, but until well moistened.
  8. Pour the batter evenly into the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean.
  9. Let cool on a wire rack for about 10 minutes, turn over onto the wire rack to remove and let cool completely , wrap and store in the refridgerator.

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