Pineapple and Banana Come Together for the Perfect Tropical Summer Treat
While pineapple and coconut might be a classic pairing (hello, pina coladas!), there’s another tropical fruit combo we can’t get enough of: pineapple and banana. Even better, our new partnership with Dominican Republic-based banana producer Fresh Fruit Holdings means there’s no better to time to get creative in the kitchen. From baked goods to blended beverages, we’ve found three recipes that feature our favorite fruits and prove that pineapple and banana are truly a power duo.
Though we’re big fans of healthy breakfast options like pineapple smoothies, we have to admit – sometimes we just want a giant stack of pancakes. For those mornings (or evenings), we look to this twist on a hummingbird cake, which traditionally features banana, pineapple, and pecans.
Chestnut Hill Farms Tip: To make your own crushed pineapple from a fresh fruit, place chunks in a food processor and pulse a few times. If you’re making extra, this can then be canned and enjoyed in the future as well.
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup crushed Chestnut Hill Farms pineapple, drained
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large bananas, peeled and mashed (¾ cup)
- 2 eggs
- 1 1/4 cups buttermilk
- 4 tablespoons brown butter, melted
- Nonstick cooking spray
- Chopped pecans, for garnish
- Sliced banana and pineapple, for garnish
- Maple syrup, for serving
- In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to incorporate.
- In a large bowl, whisk together the crushed pineapple, sugars, mashed banana and eggs. Slowly whisk in the buttermilk until smooth. Add the flour mixture and fold until a batter forms. Stir in the brown butter.
- Heat two 8-inch nonstick skillets, greased with cooking spray, over medium heat. Ladle 1/2 cup of batter into each skillet and cook, flipping once, until golden brown and puffed, 2 minutes per side. Repeat with the remaining pancake batter. You should have about 8 pancakes.
- Divide the pancakes between plates; garnish with chopped pecans, sliced banana and pineapple; then serve with maple syrup.
Pineapple Banana Lassi
While many people may be most familiar with mango lassi, the yogurt-based drink is the perfect base for a wide variety of flavors. For this variation, mango and banana come together with ginger and cardamom for a sweet and refreshing drink that can be enjoyed all summer.
- 1 large banana, peeled and chopped
- 1 1/2 cups Chestnut Hill Farms pineapple, cut into chunks
- 1/2 inch ginger, peeled and chopped
- 1/2 cup yogurt
- 1/2 cup milk
- 1/2 tsp cardamom powder
- Mint leaves for garnish
- Combine chopped banana, pineapple cubes, chopped ginger, yogurt, and milk along with cardamom powder in a blender until smooth and frothy.
- Add sugar or honey to taste if needed.
- Run a wedge of lemon around the rim of 2 serving glasses.
- Place some sugar in a bowl and dip the rims in them to give them a lovely coating.
- Pour chilled, frothy, smooth, and refreshing pineapple banana lassi into the glasses.
- Garnish with mint leaves and serve chilled with a sprinkle of cardamom powder.
Pineapple Banana Bread
Delivering an extra dose of flavor and moisture, the addition of chopped pineapple puts a unique twist on classic banana bread. Plus, like most quick breads, this recipe is easy to whip up and just takes a single bowl. In fact, we suggest making two and freezing one – you’ll want to have easy access to this bread when the craving strikes!
- 2 large bananas or 1 cup mashed bananas
- 3/4 cup crushed Chestnut Hill Farms pineapple
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 1/4 cup milk
- 2 cups all purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter replace with oil
- 1 -2 tbsp rum
- Preheat oven to 350 degrees. Grease a loaf pan with baking spray; set aside
- In a small bowl, mix together mashed bananas, crushed pineapple, and sour cream, with a potato masher.
- Then whisk in eggs, milk, rum and vanilla extract until smooth Add granulated sugar and brown sugar.
- In another bowl combine flour, baking powder, baking soda, nutmeg and salt
- Using a handheld mixer, add butter to the dry mixture until fully incorporated, and then gradually add wet ingredients
- Continue mixing for about 2 minutes until dry ingredients are fully incorporated. Scrape down sides.
- Pour mixture into prepared loaf pan – bake for about 60-75 minutes or until a tooth pick inserted comes out clean.
- Let it cool before slicing.
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