Ingredients
Units
Scale
- 4oz (1/2 cup) Unsalted Butter, melted
- 150 grams (3/4 cup) Granulated Sugar
- 50 grams (1/4 cup) Brown Sugar
- 1 Tablespoon Pure Vanilla Extract
- 2 Large Eggs, at room temperature
- 12oz (3-4 Medium) Bananas, smashed
- 6oz (3/4 Cup) Sour Cream or Greek Yogurt
- 218 grams (1 3/4 Cups) All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 8oz Crushed Pineapple or Pineapple Chunks, drained (About 2/3 Cup pineapple)
Instructions
- Preheat the oven to 350F/180C and heavily grease a 9X5 baking loaf pan.
- In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Add the bananas and use a potato masher or fork to mash them down. Mix in the sour cream until fully combined.
- Add in flour, baking soda, and salt mixing until just combined. Fold in pineapple. Pour into pan and bake for 65-75 minutes, stick a knife in the middle to test for the wet batter. Let cool on a wire rack. Store leftovers in an airtight container for up to 3 days at room temperature. If you are in a warm environment then store in the fridge.
- Prep Time: 10
- Cook Time: 70
- Category: Snack
- Method: Baking
- Cuisine: American
