Recipes from the J. Morey Staff: Pineapple Banana Bread

When you have a few overripe bananas in your fruit bowl, don’t throw them away – instead, use them to make banana bread.  If you don’t have enough overripe bananas, you can also roast fresh bananas in the oven.  Oven roasting the bananas helps bring out their sweetness and deepens their banana flavor.

5 large bananas
3 C. all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
2 C. sugar
1 tsp. cinnamon
3 eggs
2 tsp. vanilla extract
1 C. canola oil
8 oz. can crushed pineapple (drained)


Preheat your oven to 350 degrees.  Place 5 large unpeeled bananas on a cookie sheet and roast them in the oven for 20 minutes.  Remove them from the oven and let cool for 15 to 20 minutes.     

Place 3 cups of all-purpose flour in a bowl.  Next, add 3/4 teaspoon salt, 1 teaspoon baking soda, 2 cups sugar, and 1 teaspoon cinnamon to the bowl of flour.  Stir to combine and set the bowl aside. 

Peel the cooled bananas and place them into a separate bowl.  Mash them with a fork or potato masher until the bananas look like lumpy mashed bananas (you should have 2 cups of mashed bananas).  Next, add 3 beaten eggs, 2 teaspoons vanilla extract, 1 cup canola oil and 8 ounces of drained crushed pineapple to the banana mixture and stir well to combine.  Add the flour mixture to the banana mixture and stir together until combined.

Spoon the mixture into two buttered and floured loaf pans (8.5“ x 4.5” x 3”).

Bake 1 hour and 10 minutes in a 350 degree oven.  Cool for 10 minutes before removing from the pans.