Pineapple Banana Bread

I am so excited that summer-time is just around the corner.  Maybe I've mentioned that in almost every post the last few weeks?  Just shows that I really am excited.  I love the sunshine and the summer smells and watermelon season and all the yummy food that summer-time brings.  I also can't wait for this upcoming three-day Memorial Day weekend.  No Monday morning crazy rush out the door.  Just hanging out a home, packing a picnic and BBQ-ing at a nearby park with our family and friends.  And bringing along yummy food to share with good company, of course!

I love this Pineapple Banana bread because it is banana bread (which we love) but with a lighter twist to it.  The taste of pineapple summers this bread right up and really makes you feel like you need to go outside and play!  (At least that's what I tell my kids.)  It's a bread you can eat as a snack, as a dessert, or along with your breakfast!  The glaze is completely optional, but that pineapple taste in that sugary topping really is very wonderful.  And don't you love the little poppy-seeds?  Such a fun and light summer-time bread.

Pineapple Banana Bread

Yield: One loaf

Note: You can easily use canned pineapple in this recipe.  I had pineapple in my fridge that was on the verge of going bad so I pulsed it in my food processor and used that instead of canned.  It produced the perfect amount of liquid I needed (just a few tablespoons).  This recipe is a PERFECT way to use up almost too-ripe pineapple. 

*You can also add greased parchment paper with long overhanging ends to your loaf pan to make it easier to get the bread out when you're done.  Normally my bread pops right out of my favorite loaf pans, but this bread for some reason had a little harder of a time.  Next time I will for sure use greased parchment paper. 

Ingredients

Bread

1/2 cup (1 stick) unsalted better, room temperature

1 cup sugar

2 large eggs

1/2 teaspoon almond extract

1 tablespoon poppy seeds (optional, but so fun)

1 ripe banana, mashed

1/2 cup crushed pineapple, drained (reserve the juice!)

2 cups all purpose flour, unbleached

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Glaze

1 cup confectioner's sugar

reserved pineapple juice (about 2-3 tablespoons)

Directions

Preheat oven to 350 degrees.  *Grease a standard size loaf pan and set aside.  

Cream the butter and sugar in a large bowl.  Beat in the eggs, one at a time and then the extract and poppy seeds.  Blend in the drained pineapple and the mashed banana.

Sift in the flour, baking powder, soda and salt.  Stir with a wooden spoon or large spatula until everything is just combined.

Spread the batter evenly into the pan and shake it around a few times to release any air bubbles.  Bake for about 65 minutes in preheated oven, until golden brown and a toothpick inserted in the center comes out clean.  Cool on a cooling rack before adding the glaze.

To make the glaze:

Mix the confectioner's sugar with two tablespoons of the reserved pineapple juice.  Add more juice as needed to create the glaze consistency you like.

Recipe Source:  modified slightly from theviewfromthegreatisland.com