Pineapple Banana Bread

Soft and Moist Pineapple Banana Bread

This Pineapple Banana Bread is a fun twist on a classic! It’s ultra moist and the pineapple and banana flavors mix perfectly together for a tropical spin on a classic banana bread recipe with no mixer needed!

You all know how much I love banana bread. It’s just one of those great recipes that is easy, that everyone loves, and can be transformed into so many different flavor versions the possibilities seem endless! I’ll tell you, I’ve made quite a few recipes here on my site, and they are all different, unique, and most importantly delicious! I actually am not a huge banana fan…I don’t eat them raw at all, and don’t even get me started on banana flavored candy. There is a special place in the depths of purgatory for the inventor of that tragic trend. But in bread? Yes please sign me up times 100.

Looking for More Banana Bread Recipes? Try These:

Pineapple Banana Bread sliced with butter

Pineapple Banana Bread Is A Flavor Packed Twist On A Classic!

Today’s version of the classic takes a little bit of a tropical turn. I’ve added in crushed pineapple, and it adds the most perfect subtle sweetness and moisture! Even for those who don’t love pineapple (myself included) this is still a winner of a recipe. The pineapple flavor isn’t overpowering at all, it’s mild and subdued and pairs beautifully with the ripe bananas.

How To Make Pineapple Banana Bread

Tips On Making Perfect Banana Bread:

  1. Ripe Bananas. This is essential! As bananas ripen they become sweeter. The bananas you wouldn’t dare eat because they are so brown and ugly are the ones you should be using!
  2. Oil. You can absolutely use butter, or even a combo of butter and oil, but I find the moistest, fluffiest recipes are those that use only vegetable oil (or canola oil…really any light colored oil).
  3. Sugar. You want your recipe to be sweet, but not too sweet, because the bananas add so much natural sweetness, so this recipe calls for 1 cup of granulated sugar. You can absolutely sub in brown sugar if you would prefer!
  4. Don’t Over Mix. Once you have mixed in the flour, just mix it enough that you don’t see any of the dry ingredients. The more you mix the batter the more gluten will form, creating a more dense loaf.

What Else Can I Add To This Pineapple Banana Bread?

  • Coconut – Try adding 1/2 cup sweetened flaked coconut to amp up the tropical vibes!
  • Nuts – Walnuts, Pecans, or even Macadamia Nuts would be great in this recipe!
  • Extracts – You can add in almond extract, coconut extract, or even a rum extract would be great in this recipe!
  • Roasted Bananas – Of you want to take the banana flavor one step further, try roasting your bananas for a more intense flavor. Sprinkle them with a little brown sugar, and roast for about 20 minutes. You will need to use more “freckled” bananas to do this step, as opposed to brown, mushy bananas, as they will get plenty soft in the roasting process.

Pineapple Banana Bread Recipe is sweet and moist

Enjoy this extra special banana bread recipe anytime of the year, but I especially love it during the summer months! It somehow seems ok to eat by the pool if you throw in pineapple. I mean, I’m not even opposed to serving this with a frosty Pina Colada with a little straw umbrella!

And now for even MORE Banana Bread Recipes:


Pineapple Banana Bread

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: serves 10 1x
  • Category: Banana Bread
  • Method: Oven
  • Cuisine: Dessert


Adding pineapple to banana bread adds flavor and moisture! A fun spin on a classic!


  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup crushed pineapple, drained
  • 2 medium bananas, mashed


  1. Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottom and up the ends with a strip of parchment paper for easy removal. Coat again with nonstick spray. Set aside.
  2. In a large bowl whisk together flour, baking powder, baking soda, and salt.
  3. In a medium bowl whisk together oil, sugar, eggs, and vanilla. Stir in pineapple and banana.
  4. Add the wet ingredients into the dry ingredients and stir until just combined.
  5. Pour the batter into the prepared pan.
  6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow to cool 10 minutes in the pan and then transfer to a wire rack to cool completely.


Store wrapped tightly in plastic wrap, and then placed in a large zip-top bag for up to 3 days at room temperature.

Optional – add in 1/2 cup coconut

Keywords:: cookies and cups, banana bread, banana bread recipe, bananas, pineapple, pineapple banana bread

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Pineapple Banana Bread

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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10 Responses
  1. I’m getting the ingredient’s today! This looks and sounds wonderful. Not that banana bread can’t stand alone but this will just give a little burst of flavor adding pineapple. Thanks so much. Had a hard time deciding between this or the pumpkin/banana bread since it is October but pineapple for today.??

  2. Hello!! I had so much fun cruising around your website/blog. Your recipe for Pineapple Banana Bread caught my eye. I LOVE banana bread!! Here in Hawaii we’re blessed to have these wonderful Apple Bananas. They are sweeter and more moist than regular bananas .. and much more flavorful. I agree on letting the bananas ripen to the point where anyone else would look at them and go “Eee yuk. aren’t you going to throw those out???” Of course not! This is when they are just perfect for banana bread! I had never put pineapple in the banana bread before … and this was a great addition. We had friends stop by for coffee and the banana bread was just perfect with the coffee. They, of course, wanted the recipe! Thanks for sharing!

  3. Jane

    I can’t wait to try this Banana bread I live in NZ and hope we have the same ingredients will let you know how I get one. Many thanks for the recipe.

  4. Stephanie

    YAY! This is an old Taste of Home recipe I would make for my old boss (who requested it often!). It doubles (two 8×4 pans) well if you want to use up the can of pineapple.

  5. Donna

    This bread sounds delicious! I love all the ingredients. I’ll also add macadamia nuts. How much of the nuts should I add?

  6. Annette

    This sounds yummy. I’ve been making a Mr. Food (used to do a weekly segment on the news in the DC area a bazillion years ago; has several cookbooks) Hawaiian Banana Bread for years with pineapple and nuts (usually walnuts or pecans). I just made some with macadamia nuts but froze it, so I don’t know if I like that better yet. Will definitely have to give this one a try.

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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