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!

Soft and Moist Pineapple Banana Bread

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

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.

Pineapple Banana Bread sliced with butter

Looking for More Banana Bread Recipes? Try These:

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?

  • 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:

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Pineapple Banana Bread

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

Description:

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


Ingredients:

  • 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

Instructions

  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.

Notes:

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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Sharon
April 17, 2020 2:56 pm

I used up the last of a can of crushed pineapple from Easter on this. It was delicious. Very light and easy to make. I sprinkled cinnamon sugar on top of mine. Next time I will add nuts. Thank you for sharing!

Lorraine Jasso
January 26, 2020 4:53 pm

I am not a banana bread fan and hate wasting my very ripe bananas. I have tied SEVERAL online recipes and they always disappoint. This recipe is heaven!! I added chopped pecans into the pineapple banana mix and added a sliced banana on top for presentation. It wowed my entire family and they said it was the best banana bread they have ever tried! Very yummy and very moist! Thank you so much!

Karenina
February 20, 2020 6:15 pm
Reply to  Lorraine Jasso

Hi! It looks YuMmY! Just wondering… What changes would I need to make using a boxed cake mix as the base? Will return with updated review after I bake this. Thanks much!

October 6, 2019 10:53 am

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.??

July 25, 2019 5:01 am

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 …… Read more »

July 18, 2019 11:10 pm

I LOVE banana bread and this tropical version sounds incredible, Shelly!

Jane
July 17, 2019 7:08 pm

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.

Stephanie
July 16, 2019 9:34 am

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.

Julia
July 16, 2019 7:55 am

If I made this into the large muffins how long would they need to bake and @ what temp? Ty

Donna
July 15, 2019 3:00 pm

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

Annette
July 15, 2019 10:38 am

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.

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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