This recipe almost got past me. We culinary consumers seem intent on assigning a particular season to certain dishes. Chili and gumbo are associated with winter and burgers and barbecue with summer. Doesn’t the very thought of cinnamon bring to mind a crisp fall afternoon? As I contemplated the ingredients of Pineapple Banana Pecan Bread, I ditched any preconceived notion of too holiday, too fallish. Vanilla, pineapple and banana makes me think of Hawaii. Hawaii makes me think of the movie The Descendants, and the movie The Descendants makes me think of George Clooney. Let’s stop there and take a George Clooney moment. Yum! See how food brings good things to mind. Coming back around to the recipe…
Pineapple Banana Pecan Bread is a wonderful little bread packed full of flavor. Adding fresh berries, a drizzle of honey, Greek yogurt, or a scoop of homemade vanilla ice cream to the plate makes it a summer favorite.
Pineapple Banana Pecan Bread
¼ cup melted butter
3/4 cup granulated sugar
¼ cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
1 small container vanilla yogurt
1 cup mashed banana
½ cup grated carrots
1/3 cup crushed pineapple
1/3 cup raisins
1/3 cup chopped pecans
1 small box instant vanilla pudding
2 ½ cups all purpose flour
½ teaspoon cinnamon
1 ½ teaspoons baking soda
½ teaspoon salt
Preheat oven to 350 degrees. Spray 9″ x 5″ loaf pan with nonstick cooking spray.
In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs and vanilla.
Gently fold in yogurt, pineapple, carrots, raisins, and nuts. Mix well until all ingredients are combined.
Add dry instant vanilla pudding mix, stir until blended. Fold in mashed banana.
Next, add the flour, baking soda, salt, and cinnamon. Stir until well blended.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.