Pineapple Banana Bread

A loaf of pineapple banana bread sits on a bread board with three slices sliced off. A fresh pineapple and bananas sit next to the loaf of bread.

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5 from 2 votes

A twist on traditional banana bread with crushed pineapple for sweet subtle flavor.

Prep Time10

Cook Time1

Total Time1 10

Course: Bread

Cuisine: American

Servings:

Author: Katie G.

Ingredients

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

Instructions

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.

Notes

Storage: Store leftovers in a sealed container at room temperature for up to 48 hours. Alternatively, you can store the bread in the refrigerator. If you wrap the bread in plastic and then place it in a sealed container in the refrigerator, it will keep for up to 5 days.

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