Tips for Success
Use very ripe bananas for maximum sweetness and moisture. Drain the crushed pineapple well to avoid a soggy loaf. Don’t overmix the batter—just stir until everything is combined. Toasting the pecans before adding them can bring out even more flavor. Let the bread cool fully before slicing for the best texture.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 bananas)
1 cup crushed pineapple, well drained
1/2 cup chopped pecans
Directions
Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper. In a large bowl, whisk together flour, sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, whisk the eggs, then stir in oil, vanilla, mashed bananas, and drained pineapple. Pour the wet ingredients into the dry and mix until just combined. Fold in the chopped pecans. Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Additional Tips or Variations
Add a cream cheese glaze or dust with powdered sugar for a bakery-style finish. Swap pecans for walnuts or omit nuts altogether for a nut-free version. Stir in a handful of shredded coconut for extra tropical flair. You can also bake the batter in muffin tins for portable, single-serve hummingbird muffins.