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Pineapple, Banana Upside-Down Banana Bread
Author: angela@eatlivehappy
For the bread:
  • 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
For the upside-down topping:
  • 3 tablespoons unsalted butter
  • 1/2 cup brown sugar, packed
  • raw pecan halves, about 12
  • banana slices from 1/2 banana
  • fresh pineapple slices
  1. 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

  2. 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.

  3. 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.