Banana-Pineapple Bread

Two loaves from one batch, and only 10 minutes of hands-on work.

Mashed bananas and crushed pineapple make these loaves incredibly moist with a tropical sweetness that plain banana bread just can’t match. Cinnamon warms things up, chopped nuts add crunch, and a touch of lemon juice brightens the whole thing.

The method is dead simple: mix dry, mix wet, combine, bake. You’ll have two golden loaves cooling on the counter before lunch.

Variations

• Add a cup of shredded coconut for a full tropical trifecta
• Fold in chocolate chips for a banana-pineapple-chocolate combo that kids go wild for
• Swap the nuts for macadamias to lean even harder into the island vibe

Pro Tips

• Drain the crushed pineapple well, pressing out excess juice. Too much liquid and the loaves won’t set in the center
• This batter is thick. Don’t overmix or the bread will be tough
• Bake one loaf and freeze the other wrapped tightly in plastic and foil. It keeps for up to 3 months