Pineapple, Banana Upside-Down Banana Bread

This Pineapple Upside-Down Banana Bread is chalked full of nuts, pineapple and coconut and covered with caramelized pineapple and pecans.

Course Breads, Breakfast, Brunch

Cuisine American

Keyword Baked Goods, banana bread, Fresh Pineapple, pecans

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 525kcal

Author angela@mealstreetkitchen

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 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.