Delicious Banana Bread with Drunken Pineapple Chunks is a winning combination. Give it a try for your morning toast and you won’t be disappointed.
Banana Bread with Drunken Pineapples
I have used this Banana Bread recipe for years! It is written on a little piece of paper that is stuck to the side of my fridge. I have no idea where I got it from, but it’s the only one I use and make. It’s a great, basic recipe that is fast and easy to make. The idea of using “drunk” pineapples came from my good friend, Jann. She kinda took me in when I was young and living on my own in Virginia.
I was out of college and she was nice enough to “adopt” me. With me living in Virginia and all of my family back in Hawaii, it was so nice to have a motherly figure look out for me. So, to honor Jann, I give you my yummy Banana Bread with Drunken Pineapple chunks!
Other favorites to add in are:
- Walnuts and Pecans
- Chocolate Chips
- Grated Apples
- Added Cinnamon
I love how versatile banana bread is. It’s so easy to add in different flavors and make the bread unique in so many different ways.
Here’s a few more banana recipes, check out some of these-
- Old Fashioned Banana Cream Pie
- Chewy Banana Oatmeal Cookies
- Chocolate Chip Banana Bars
- Eggless Chocolate Banana Cake
- Copycat Trader Joe’s Gone Banana
- 2 dried, sugared pineapple rings
- up to a cup of Whisky or Rum
- 1/3 cup Butter
- 2/3 cup Sugar
- 2 eggs
- 2 -3 Bananas (1 cup mashed)
- 1 3/4 cup All-purpose flour
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp salt
- Slice the dried pineapple into thin, but still chunky slices. Pour enough whiskey or rum over to cover pineapple slices and let soak for 1 hour.
- Preheat the oven to 350F.
- Cream the butter and sugar. Add eggs one at a time to incorporate. Add banana in chunks. I don’t pre-mash the bananas. I just break it up and let the Kitchen Aid do the work.
- To that, add the dry ingredients and blend just until mixed.
- Drain pineapple chunks and fold in to batter.
- Now, if you are concerned about the alcohol in the pineapples, don’t be. I don’t know all of the science, but the alcohol evaporates in the oven while cooking. Doing some research online, I’ve found that after 1 hour of baking about 25% of the alcohol remains. I used maybe 1/3 cup of alcohol and then dumped it out. All that was left was what the pineapple soaked up. If you are still worried, just omit soaking the pineapple.
- Spray bread dish or muffin pan with Pam with flour (or butter and flour) and pour batter in. Bake for 1 hour to 1+10 minutes until a toothpick comes out clean.
- I start checking around 50 minutes.
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