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!
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.
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.
Tips On Making Perfect Banana Bread:
- 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!
- 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).
- 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!
- 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.
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:
- Chocolate Banana Bread
- Bananas Foster Banana Bread
- Toasted Coconut Banana Bread
- Brown Sugar Banana Bread
Pineapple Banana Bread
- 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
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
- 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.
- In a large bowl whisk together flour, baking powder, baking soda, and salt.
- In a medium bowl whisk together oil, sugar, eggs, and vanilla. Stir in pineapple and banana.
- Add the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- 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
Nutrition
- Serving Size: 1 slice
- Calories: 259
- Sugar: 24 g
- Sodium: 255.1 mg
- Fat: 6.8 g
- Carbohydrates: 45.9 g
- Protein: 4.1 g
- Cholesterol: 42.8 mg
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Made this for book club last night. They loved it!!! Added in a cup of pecans. Thanks for the great recipe.
Absolutely delicious! Extremely moist, yet still light. Took a chance and made this for the first time to serve to guests. Had plenty of brown bananas so I made two loaves. Not only did everyone rave about it, but they devoured it. This is now my go-to banana bread recipe. Thanks, Shelly!
Could I use almond flour, instead of regular flour?
You can sub in almond flor for all purpose at a 1:1 ratio, but you will most likely require an additional egg in the recipe as almond flour has no gluten, requiring more binding. I have never tried this recipe with almond flour, so if you try it please let us know how it turns out!
For about the last 40 years, I have added crushed or tidbit pineapple and maraschino cherries to my banana bread. I love it that way!
I make these into jumbo muffins and glaze them with a mixture of icing sugar and pineapple juice.
Delicious! And that’s breakfast!
For anyone wondering if this recipe works well with the “use applesauce instead of oil” trick, the answer is yes.
I never like to pass judgement on a recipe if I’ve made alterations, so I can’t say how good this bread is if you follow the recipe exactly. My changes amount to: (1) stuck using smaller-than-average medium bananas, (2) used a drained half-can of crushed pineapple, which probably wasn’t quite 2/3 cup, and (3) 1:1 applesauce instead of oil. So nothing too dramatic.
Otherwise, I trust myself not to overmix more if I add dry to wet, so I flipped the instructed order. I also struggle measuring flour with cups since I can never tell if instructions are measuring sifted or not, so I followed gram conversions instead (240g).
Aaanyway. The result was a *really* good loaf. It baked wonderfully well, with none of the typical “denser at the bottom” I usually get from banana/veggie breads. Super even structure throughout. If this could somehow incorporate oats or another high-fiber ingredient, it might become my new go-to banana bread.
Thanks for sharing this!
This is great! Perfect for lactose intolerance. I made it as muffins and made a glaze of pineapple juice and icing sugar. Love that it doesn’t require a mixer too.
I made this and i was a hit, Every one loved it ,I will make again soon.
Thanks for this recipe. I love banana bread and this dessert is perfect and yummy.
Bread was more than delicious !! I added cinnamon coated pecan pieces and sprinkled top with cinnamon sugar..
So glad you enjoyed!