Banana Pineapple Bread

This bread proves that necessity is indeed the mother of invention. I needed to use up an overripe banana, but knew one wasn’t enough for banana bread. I did have some fresh pineapple in the fridge, so I ran that through the food processor: exactly 1.5 cups. From there I figured I might as well use up some left over sourdough starter and the rest of the roasted almonds I used for the German Nut Nougat. Overall, it turned into a very tasty leftover bread with a moist crumb. Best of all, it filled my wintry kitchen with amazing tropical aromas.


4 eggs
1 1/2 cups sugar
1/2 cup mashed banana (1 banana)
1 1/2 cups crushed pineapple
1 cup oil
1 cup left over sourdough starter
3 1/2 cups flour
2 tsp baking soda
1/2 cup ground almonds (optional)
vanilla extract, orange zest (optional)

Step 1

Preheat oven to 350°F.

Step 2

Beat the eggs with the sugar. Add mashed banana, pineapple, sourdough starter, and oil and combine.

Step 3

Combine flour, baking soda, and ground nuts (if using).

Step 4

Stir wet and dry ingredients together until combined.

Step 5

Grease two loaf pans and line them with bread crumbs, flour, or coconut flakes. Fill the batter into the loaf pans and sprinkle with cinnamon and sugar.


Step 6

Bake for about 50 minutes or until a toothpick comes out clean.


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