Prep Time

10 min

Total Time

2 hrs

Calories per serving




Ingredients (10)
  • 2 cups all-purpose flour
  • 3 tbsp finely chopped crystallized ginger, divided
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup sugar
  • 1/2 cup plus 2 tbsp butter, softened, divided
  • 1 egg(s)
  • 3 DOLE® Banana(s)
  • 2 cans (8 oz each) DOLE Crushed Pineapple, drained, divided
  • 1 pkg (8 oz) cream cheese, softened
  1. Preheat oven to 350ºF.
  2. Combine flour, 1 tablespoon crystallized ginger, baking soda and salt in medium bowl.
  3. Beat sugar and 1/2 cup butter until light and fluffy in large bowl. Beat in egg, mashed bananas and 1/2 cup drained pineapple. Stir in flour mixture,mixing just until blended. Spoon batter into 8x4-inch loaf pan, sprayed with nonstick cooking spray.
  4. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan and cool completely on wire rack.
  5. Cut loaf with serrated knife into 12 slices, about 1/2-inch thick.
  6. Stir together cream cheese, remaining pineapple and remaining 2 tablespoons crystallized ginger. Preheat Panini press or grill pan. To make each sandwich, spread one slice bread with about 2 tablespoons cream cheese mixture; top with second slice. Lightly spread about 1/2 teaspoon butter on each side of sandwich.
  7. Grill on Panini press 45 to 60 seconds or until lightly browned. Cook 45 to 60 seconds on each side if using grill pan.

    Note: Tropical Banana Bread can be baked the day before and sandwiches grilled for breakfast the next day.

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