Banana bread is an American classic. It gained popularity in the 1930's with the invention of baking powder and baking soda. Exact origin of the recipe varies, depending on what source you refer to, but the story I like most is the one of resourcefulness during the great depression. I have a love-hate relationship with bananas. Over ripened and they'll send me gagging. I prefer light green to green-yellow. The last thing I want to do, however, is toss something that has 1. cost me money and 2. taken quite the trip to make it to me. Great depression or not, resourcefulness is a staple in our household. Fortunately, I absolutely love banana bread, so wasting a banana is pretty much out of the question.
A few years ago I set out to make a banana bread recipe that had less ingredients, more natural banana flavor, and an abundance of moisture. I like all kinds of banana bread, but I prefer breads that don't need a bit of butter or topping in order to enjoy eating it. This bread accomplishes all of those things quite beautifully.
The key to this bread is the smashing. Hence "smash" bread. There are two ways in which you can smash your fruit. Either by hand with a fork, or in an electric food processor. This recipe calls for pineapple, although you could make it without (you may seriously miss out on some killer flavors, though), so the food processor will likely be the easiest. Fear not, however, if you don't own one, the hand smash works too.
I used Simple Truth organic frozen pineapple chunks, though you could also use fresh pineapple. If you use fresh, keep a watchful eye on the moisture content as you may need a bit more flour than what I list in the recipe. The pineapple is what kicks this bread over the top on moisture, and it is amazing.
Bonus—the recipe includes a few mini chocolate chips. For every sweet delightful bite of summer you take, you also get a hint of chocolate as well. Ready to bake yet?
I've made this recipe a million times with a variety of different add-ins. Raspberries, blueberries, cinnamon, and more. It's truly flexible and that's what I love about a good base recipe—the ability to change it based on what you have on hand. For your first go, I do recommend trying it with the pineapple. I promise, it doesn't disappoint!
Make it? Let me know what you think! Leave a comment or find me on social. Happy baking!
Pineapple Banana Smash Bread
MAKES 1 LOAF • 10 MIN PREP • 45 MIN BAKE @ 350℉
- Two ripe bananas, peeled
- 1 cup Simple Truth frozen pineapple chunks, thawed
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 2.5 cups unbleached, non-gmo, all-purpose flour
- 1 fresh egg, beaten
- 1/2 cup Simple Truth organic blue agave syrup
- 1/3 cup organic unsalted butter, melted (Can substitute with coconut oil if you prefer)
- 1/4 cup miniature semi-sweet chocolate chips
- Preheat oven to 350℉. Grease glass bread pan and set aside.
- Pour thawed pineapple and bananas into food processor. Process until creamy with small chunks of fruit still present.
- Combine all wet ingredients into large mixing bowl.
- Add flour and baking soda, mix by hand until completely combined.
- Add chocolate chips and mix until evenly distributed.
- Pour batter into prepared bread pan.
- Bake for 45 minutes or until dark brown. Testing with a baking pin (or one of those Starbucks hot drink plugs is what I use) will result in a clean removal, unless you hit a chocolate chip. You shouldn't see batter on your stick though.
- Let cool in pan before removing. Continue to cool on cooling rack before serving.