Made with a handful of ingredients, this tropical-sounding pineapple banana bread is super moist, yummy, and delicious. It is great for breakfast, afternoon snacks, or dessert.
For the caramelized bananas:
For the bread batter:
Heat oven to 300°F/150°C. Butter and flour a silicone loaf pan. In the case of a nonstick loaf pan, line it with parchment paper leaving about 2 inches/5 cm of paper folded over the top. Set the pan aside.
To caramelize bananas, peel 1 1/2 yellow bananas and, using a sharp knife, scrape bananas to remove the starch. Next, cut the whole banana in half, then each half-lengthwise in half.
In a frying pan, place butter, let it color a bit, and place halved bananas. Sprinkle them with sugar, let them caramelize, and turn the bananas over to cook another side. Using a flexible turner, transfer bananas inside out to a plate and set aside.
For the bread batter, place softened butter and brown sugar in a large bowl and beat for 3-5 minutes using an electric mixer. Add sifted dry ingredients, salt, and eggs, and gently mix with a rubber spatula.
Peel the bananas, cut them into slices, and mash them with a fork. Fold mashed bananas with crushed and drained pineapple into the principal preparation. Add vanilla extract and mix with a spatula just until combined.
Pour the batter into the prepared pan, place the caramelized bananas on top, and bake for 90 minutes. The bread is ready when a toothpick inserted into the center of the cake comes out clean. If it still has the batter, add another 3 to 5 minutes and test again. Wait until the bread is cooled to unmold and slice it.
Keywords: pineapple banana bread, pineapple banana loaf