Pineapple Bread (10 servings) 2 cups all-purpose flour 1 and 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 cup crushed pineapple (with juice) 1 medium banana - mashed 1 cup sugar 1/4 cup buttermilk 2 large eggs - beaten 5 Tablespoons butter - melted and cooled 1 teaspoon vanilla additional butter to grease pan Hi. Mr Breakfast here. I can personally vouch for this bread. I reworked the recipe quite a bit since it was originally submitted in 2003. All changes are reflected in the ingredients above. In its original incarnation, the bread was too dry and biscuit-like. But now, it is moist, sweet and full of flavor. There's a few more notes after the instructions. Trust me... this is some good stuff. (Recipe was tested and photographed in December 2013.) How To Make Pineapple Bread Prepare an 8-inch round cake pan (or 6 mini-loaf pans) by greasing the inside generously with softened butter. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. In a separate bowl, mix together the crushed pineapple, mashed banana, sugar, buttermilk, beaten eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and mix just until the dry ingredients are moistened. Preheat oven to 375 degrees. Pour batter into prepared pan and bake for 30 to 35 minutes (20 to 25 minutes for mini-loaves) or until a toothpick inserted in the center comes out clean. Best when served warm. Cooking Notes From Mr Breakfast I used this recipe to make mini-loaves. It made 8 and they took 23 minutes to fully bake. The drizzle topping in the pictures was made from powdered sugar, milk, vanilla and food coloring. A trick I like is to take the left-over pineapple and mix it with cream cheese for the perfect topping. One of my favorite homemade breads. Mr Breakfast would like to thank newjerseygal for this recipe. Recipe number 1101. Submitted 10/17/2003.