Pineapple Banana Bread

Name: Pineapple Banana Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 3 Ripe Bananas; 1- 20 oz Can Crushed Pineapple (drained); 1/2 Cup Butter (melted); 2 Large Eggs; 1/2 Cup Granulated Sugar; 1/2 Cup Brown Sugar; 2 tsp Vanilla Extract; 1 1/2 tsp Baking Soda; 1 1/2 Cup Flour; 1/2 tsp Salt

Pineapple banana bread is a delicious tropical twist on classic banana bread! It is a moist and flavorful bread with a hint of sweetness that makes it perfect for breakfast or as a snack. The addition of pineapple adds a juicy and tangy twist to the traditional banana bread recipe, making it a refreshing and unique treat for pineapple and banana lovers!

A close-up of a sliced loaf of pineapple banana bread.

This easy quick bread recipe is a delicious way to use up ripe bananas! The banana and pineapple flavors compliment one another beautifully to create a tropical taste that everyone loves!

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An overhead view of a loaf of pineapple banana bread on a marble countertop.

FAQ Tips & Variations for this Pineapple Banana Bread Recipe

Additions & Substitutions-

This pineapple banana bread is a simple recipe that can be easily dressed up with addition ingredients if you desire. One of our favorite ingredients to add is nuts. Toasted pecans are a delicious addition and so are chopped walnuts. If you want to add nuts you can fold in1/4-1/2 of a cup after you’ve added in your dry ingredients. Another delicious addition is shredded coconut. It brings out the tropical flavor and makes this taste like Hawaiian pineapple banana bread.

If you prefer larger chunks of pineapple in your bread you can swap out the crushed pineapple for pineapple tidbits. For best results I don’t recommend using pineapple chunks because they are a little too big to be bite size.

How to ripen bananas quickly-

If you have a hankering for this banana bread but your bananas aren’t quite ripe have no fear you can easily ripen bananas quickly. Ripe bananas have more banana flavor and result in a softer moister banana bread.

If you are planning to make this bread in a couple of days place your bananas in a paper bag with another piece of fruit like an apple. Close the bag and leave it on the counter. The gasses from the apple will help ripen your bananas quickly!

If you want to make this banana bread today and your bananas are yellow or just have a few brown spots you can ripen them using the oven! Simply preheat your oven to 300 and place your bananas on a parchment lined baking sheet. Bake for about 15-20 minutes or until the bananas are brown and soft. If they are not quite soft enough you can continue baking in 5 minute increments. The outside will become quite dark so you want to feel the bananas to gauge the softness.

Can I make muffins with this recipe?

If you’re wondering if you can use the Pineapple Banana Bread recipe to make muffins, the answer is a resounding yes! This versatile recipe can easily be transformed into moist and flavorful muffins by adjusting the baking time and using a muffin tin instead of a loaf pan. Just line your muffin pan with paper liners and bake your muffins for about 20 minutes. Baking time may vary so be sure to keep an eye on your muffins and check them after about 15 minutes of baking.

A white plate of pineapple banana bread slices on top of each other.

Can I freeze this banana bread?

Freezing Pineapple Banana Bread is a great way to extend its shelf life and savor its deliciousness for longer. To freeze it, make sure the bread cools completely, then wrap it tightly in a layer of plastic wrap and then aluminum foil before placing it in a freezer-safe bag or container. When you’re ready to enjoy it again, simply thaw it at room temperature or pop it in the toaster for a warm treat. Freezing is a convenient option for making this bread ahead of time to have on hand whenever you get a craving!

How to store pineapple banana bread-

You can store any leftover pineapple banana bread in an airtight container. It will keep at room temperature for 2-3 days. Because this is a moist banana bread if you want to store it for longer it is best to keep it refrigerated in an airtight container.

Ingredients for this Banana Pineapple Bread Recipe

An overhead view of several ingredients for pineapple banana bread on a marble countertop.

3 Ripe Bananas

1- 20 oz Can Crushed Pineapple (drained)

1/2 Cup Butter (melted)

2 Large Eggs

1/2 Cup Granulated Sugar

1/2 Cup Brown Sugar

2 tsp Vanilla Extract

1 1/2 tsp Baking Soda

1 1/2 Cup Flour

1/2 tsp Salt

An overhead view of a sliced loaf of pineapple banana bread on a marble countertop.

Here’s How to Make This Pineapple Banana Bread

Preheat the oven to 350 degrees.

Line a loaf pan with parchment paper, or grease it.

Peel bananas and place them in a medium size bowl, using a fork or other utensil mash the bananas until they are mostly mashed with just small chunks.

In a separate medium size bowl whisk together the flour, salt and baking soda until well mixed.

Place the melted butter in a large mixing bowl. Add in the white sugar, brown sugar and vanilla and mix with a wooden spoon until well blended.

A collage of four images. In the first panel is a large glass bowl of flour, baking powder, and salt. In the second panel is a large glass bowl of butter. In the third panel, white sugar, brown sugar, and vanilla extract have been added to the bowl alongside the butter. In the last panel, all the ingredients in the second bowl have been mixed together, and two eggs have been added.

Add in the two eggs and continue to mix to combine thoroughly.

Next add in the mashed banana and crushed pineapple and mix until well mixed.

Add the dry mixture into the banana mixture a little at a time, stirring between each addition until all of the flour mixture has been incorporated, do not overmix the batter.

A collage of four images. In the first panel is a large glass bowl of crushed banana and crushed pineapple, along with several other wet ingredients for pineapple banana bread. In the second panel, the dry ingredients have been added to the bowl with the wet ingredients. In the third panel is an empty loaf pan lined with parchment paper. In the last panel, the pineapple banana bread batter has been added to the loaf pan.

Pour the batter into the prepared loaf pan and spread it out evenly.

Place the bread in the oven and bake for 55-65 minutes or until golden brown on the top and a toothpick inserted in the center comes out clean.

Remove the bread from the oven and place on a wire rack to cool in the pan for about 20 minutes. After it has cooled a bit you can lift the parchment paper and loaf out of the pan and place it on the rack to cool completely. If you have greased your loaf pan allow it to cool in the pan completely.