If you’re looking for a delicious twist on banana bread, then you’re going to love this Pineapple Banana Bread recipe. The crushed pineapple adds an unexpected sweet flavor and makes a delicious breakfast, snack or dessert!
Banana bread is a staple in our house. While Chocolate Chip Banana Bread will always be my favorite, this pineapple banana bread is a close second.
The pineapple adds an unexpected sweet flavor. It also helps the bread stay moist and delicious. The combination of ingredients creates a delicious tropical flavor!
This pineapple and banana bread recipe includes walnuts, but you can easily omit them, if desired.
Why You’ll Love This Recipe
- Banana bread is a great way to use up overripe bananas!
- Your house will smell amazing while this fresh loaf of bread bakes in the oven.
- The addition of pineapple adds a sweet flavor and keeps the bread moist.
- Enjoy this treat for breakfast, snack or dessert.
Ingredients You Need
You will need a few classic banana bread ingredients plus crushed pineapple.
- Bananas – Use overripe bananas for banana bread. The browner the bananas, the sweeter the bread. You will need to mash about 4 large ripe bananas to get 2 cups of mashed bananas.
- Crushed Pineapple – You will use the entire 8 ounce can of crushed pineapple, including juice. I’ve tested this recipe with and without the juice, and trust me, you want to use the juice!
- Flour: Use all-purpose flour for this recipe. You can also substitute with 1:1 gluten free all purpose flour.
- Sugars: You will need a mix of granulated sugar and brown sugar. You can substitute the brown sugar with all granulated sugar, if desired. The flavor will be slightly different.
- Butter: Use unsalted butter that is melted and slightly cooled.
- Spices: This recipe uses a combination of cinnamon and nutmeg.
- Eggs: Bring eggs to room temperature before mixing in with the other ingredients.
- Baking Soda
- Baking Powder
- Walnuts (optional): The nuts add a delicious crunch to the bread but are completely optional. You can substitute with pecans or macadamia nuts.
How to Make Pineapple Banana Bread
This recipe comes together easily will only 10 minutes of prep. Your house will smell amazing while it bakes in the oven.
- Prepare for baking – Preheat your oven to 350 degrees Fahrenheit. Line a 9-inch loaf pan with parchment paper; set aside.
- Mix together dry ingredients – In a large bowl, whisk together the flower, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- Mix together wet ingredients – In another large mixing bowl, whisk together the melted butter and brown sugar. Add the eggs, one at a time, whisk until well combined before adding the next. Add the crushed pineapple and vanilla extract and mix until well combined. Stir in the mashed bananas and mix until combined.
- Combine the ingredients – Add the dry ingredients to the bowl with the wet ingredients and mix until just combined. Do not over mix the batter.
- Bake the bread – Pour the batter into the prepared pan. Bake for 60 to 70 minutes, until a knife or skewer inserted into the center comes out clean.
- Let cool and enjoy – Remove the pan from the oven, set it on a cooling rack and let it cool completely before slicing and serving.
Use a knife, skewer or toothpick to test the pineapple banana bread. I like using these cake testers. If the bread is still gooey in the middle, bake for a few additional minutes.
- Reduce the sugar: If you prefer the bread to be less sweet, you can reduce the amount of sugar used.
- Add other mix-ins: While this bread tastes amazing as the recipe is written, you can also add chocolate chips or unsweetened shredded coconut for more texture and flavor.
- To prevent browning: If the top of your loaf starts to brown too quickly, you can place a piece of tin foil over the top
- Make pineapple banana muffins: You can convert this pineapple banana bread loaf into a muffin recipe. Divide the batter into lined muffin cups and bake at 375 degrees for 25 to 30 minutes.
- Serving suggestions: Serve this bread on it’s own or with butter for breakfast or snack. For a sweeter treat, serve it with a scoop or two of vanilla ice cream.
Store leftovers in a sealed container at room temperature for 1-2 days. This bread does have a higher liquid content than standard banana bread, so it may soften as it sits.
You can also store it in a sealed container in the refrigerator for up to 3 days. If you wrap it in plastic wrap, then store it in an airtight container, it may last up to a week in the fridge.
To freeze, make sure that the bread is completely cooled. Wrap the loaf in a layer of plastic wrap. Then wrap in a layer of aluminum foil or place in a freezer safe zipped-top bag. Store in the freezer for up to 2 months, then thaw completely at room temperature before serving.
Other Quick Bread Recipes
Did you try this Pineapple Banana Bread recipe? If so, leave a recipe rating and review below.
Pineapple Banana Bread
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 8 ounce can crushed pineapple, with liquid
- 1 1/2 teaspoon vanilla extract
- 2 cups overripe bananas, mashed (about 4 large)
- 3/4 cup chopped walnuts
- Preheat the oven to 350 degrees Fahrenheit. Line a 9-inch loaf pan with parchment paper; set aside.
- In a large mixing bowl, whisk together the flour, white sugar, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
- In another large mixing bowl, whisk together the melted butter and brown sugar. Add the eggs, one at a time, whisking until well combined before adding the next.
- Add the crushed pineapple and vanilla extract and mix until well combined.
- Stir in the mashed bananas and mix until combined, then fold in the dry ingredients until just combined. Fold in the walnuts.
- Pour the batter into the prepared pan. Bake for 60 to 70 minutes, until a knife or skewer inserted in the center comes out clean.
- Remove the pan from the oven, set it on a cooling rack and let it cool completely before slicing and serving.