Ingredients:

  • 3 medium ripe bananas, mashed (340g)
  • 1/2 cup crushed pineapple, well-drained (120g)
  • 1/2 cup unsalted butter, melted and cooled (115g)
  • 3/4 cup brown sugar, packed (150g)
  • 2 large eggs
  • 1/4 cup sour cream (60g)
  • 1 tsp vanilla extract (5ml)
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking soda (5g)
  • 1 tsp ground cinnamon (2g)
  • 1/2 tsp ground ginger (1g)
  • 1/2 tsp salt (3g)
  • 1/2 cup chopped pecans, toasted (60g)
  • 4 oz cream cheese, softened (115g)
  • 1 cup powdered sugar (120g)
  • 1.5 tbsp milk (22ml)
  • 1/2 tsp vanilla extract (2.5ml)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line with parchment paper.
  2. In a large bowl, mash the bananas until smooth. Whisk in melted butter and brown sugar until glossy.
  3. Stir in the eggs one at a time, then fold in the sour cream and vanilla extract.
  4. Sift and sprinkle flour, baking soda, cinnamon, ginger, and salt over the wet mixture.
  5. Fold the dry ingredients into the wet mixture using a spatula just until flour streaks disappear; do not overmix.
  6. Gently fold in the drained crushed pineapple and toasted pecans.
  7. Pour the batter into the prepared loaf pan and level the top.
  8. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the loaf to cool on a wire rack. For the glaze, beat softened cream cheese, powdered sugar, milk, and vanilla until smooth, then spread over the cooled bread.