Pineapple banana upside-down banana bread is not your typical banana bread. It’s more like a cake than a bread but I call it bread since it is baked in a loaf. Plus, it sounds better to say that I ate bread for breakfast instead of saying I ate cake!
This rainy, fall weather has given me the baking bug. Along with a craving for something sweet to pair with a warm cup of coffee or tea.
So, what is it that makes this banana bread so amazingly good? Is it that it is chalked full of chopped pecans, coconut and pineapple? Maybe it’s that caramelized glazed banana, pineapple and pecan covering the top? Or that it is so moist from from all those the bananas and butter.
It’s all of those things combined. The trifecta if you may. And now I’m thing about when I will have my next piece! Hopefully there will be some left when I get up in the morning. Or will the “middle of the night gremlins” (family) polish it off while i’m sleeping? (story to be continued…..)
On to the recipe….. First, preheat your oven to 350 degrees F. Then take a loaf pan, add the 3 tablespoons of butter and place it in the oven to melt. Once melted, remove from the oven and swirl that melted butter around to evenly coat the bottom of the pan.
Then, sprinkle the brown sugar evenly over the melted butter. Artfully arrange some sliced banana, sliced fresh pineapple and pecans on the brown sugar in a single layer. This will be the design for the top of your upside-down bread.
Now for the bread. In a large mixing bowl add the flour, sugar, baking soda, salt, nuts, and coconut. Stir until well combined. In another bowl mix together beaten eggs, mashed bananas, orange juice and zest, melted butter and chopped pineapple. Stir well to combine and then fold together the dry and the wet mixture until combined.
Pour the batter carefully into the loaf pan and bake for about an hour or until a pick comes clean when inserted in the middle. Remove from the oven and slide a knife along the edges of the pan to prevent the bread from sticking when turned over. Turn the bread onto a plate or tray and leave the pan in place for 5 minutes to allow the glaze to drip onto the cake.
After 5 minutes, carefully remove the pan and let the brad cool before serving. Slice and serve. Enjoy!
- 2 cups flour
- 1 cup sugar
- 1/2 cup melted butter (unsalted)
- 2 eggs
- juice and zest of 1 orange (about 1/2 cup of juice)
- 4 large bananas, mash 3 1/2 and slice the other 1/2 banana for the top of the bread
- 1/2 cup chopped pecans
- 1/4 cup unsweetened coconut shreds, chopped fine
- 1/3 cup fresh pineapple, chopped fine
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1/2 cup brown sugar, packed
- raw pecan halves, about 12
- banana slices from 1/2 banana
- fresh pineapple slices
Preheat oven to 350 degrees F. Place the 3 tablespoons of butter in a loaf pan and place in the oven to melt. Once melted, remove from the oven and sprinkle the 1/2 cup brown sugar evenly over the butter in the pan, Coating the bottom of the pan. Artistically place the pineapple, banana and pecans, in a single layer, on top of the sugar. Set Aside
In a large mixing bowl add flour, sugar, baking soda, salt, chopped pecans, and coconut, stir to combine. In another bowl whisk the eggs. Add orange juice, zest, mashed bananas, pineapple and melted butter, stir to combine. Add banana mixture to the flour mixture and fold with a rubber spatula until combined. Pour mixture gently into the loaf pan and bake for 1 hour or until cake tester or toothpick inserted into the center comes clean.
Remove from the oven and carefully go around the sides for the pan with a knife. Carefully turn bread out onto a heat safe plate leaving pan in place for about five minutes, to allow glaze to drip onto the bread. After 5 minutes, remove pan and allow bread to cool completely.