Pineapple Banana Bread
Pineapple Banana Bread is a wonderful snack, dessert, breakfast, or quick bread recipe for any occasion.
This makes a great lunchbox snack or grab-and-go breakfast. You’re going to want to add this recipe to your meal plan!
This delicious Pineapple Banana Bread is a bright, tasty, quick bread to enjoy all summer! Ironically, I don’t have a recipe for traditional banana bread, but I do have recipes for banana bread muffins as well as salted caramel banana bread and banana bread with chocolate chips.
Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
Here are the ingredients you’ll need to make our moist pineapple banana bread recipe
- All-Purpose Flour: You can substitute a third of the all-purpose flour for whole wheat flour, if you prefer. Of course, this recipe can also be made with 1:1 gluten-free flour.
- Pineapple Tidbits: I like to use canned pineapple because it’s easy. Just be sure to drain it well so you’re not adding excess moisture to the batter. However, you can substitute finely chopped fresh pineapple.
- Bananas: Using ripe bananas is best when making banana bread. The more ripe the bananas, the sweeter the bread will be. You can omit 1 tablespoon of sugar if your bananas are very sweet.
You’ll also need baking soda, ground cinnamon salt, granulated sugar, eggs, and vegetable oil.
Variations:
You can lean into the tropical twist and add 1/2 cup of unsweetened coconut flakes or 1/2 cup chopped macadamia nuts to the bread batter. In this case, you might also choose to use 1/4 teaspoon coconut extract in addition to the vanilla extract.
Ang’s Tips
- Overripe bananas have more sugar. If your bananas are very ripe, you can omit a tablespoon or two of the granulated sugar.
- When baking, it is best to have all your ingredients, like the eggs, bananas, and pineapple, at room temperature. It really does make a difference!
- Bread Pans – I like these standard-size pans, but you can also use 3 or 4 mini-bread pans if you like. To make mini loaves of bread, place the loaf pans onto a sheet pan and fill them three-quarters of the way full. Reduce the cooking time to 35-40 minutes. I check it after about 35 minutes and adjust accordingly.
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Related: banana cinnamon chip muffins
Storage
To Store: Leftover pineapple and banana bread should be stored in an airtight container. It will last 4-5 days. (These are my favorite airtight containers.)
If it is very humid in your home, you may want to store this bread in your refrigerator. It will last 4-6 months in the freezer.
To Freeze: Wrap the bread in plastic wrap or aluminum foil and then slide into a freezer bag. Be sure to label.
To Thaw: Remove from the freezer and allow the bread to thaw overnight in the fridge.
Serving Suggestions
You can eat this banana pineapple bread plain, of course, but it is also super tasty with brown sugar butter, maple butter, or cream cheese.
Similar Recipes
Love banana bread? Try one of these other recipes using mashed ripe bananas:
Not ready to make this pineapple banana bread recipe yet?
When you do make this recipe, please come back and comment; I’d love to know what you think of it!
Pineapple Banana Bread
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Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups granulated sugar
- 3 large eggs
- 1 ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 8 ounce can crushed pineapple, drained
- 2 cups mashed ripe bananas
Instructions
- Preheat the oven to 350 degrees.
- Spray two regular loaf pans or 3 to 4 mini loaf pans with nonstick cooking spray.
- Mix the dry ingredients in a large bowl. Set aside.3 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon salt, 2 cups granulated sugar
- In a seperate bowl, beat the eggs.3 large eggs
- Add the vegetable oil, vanilla extract, pineapple, and banana to the bowl with the eggs until blended.1 ¼ cup vegetable oil, 2 teaspoons vanilla extract, 1 8 ounce can crushed pineapple, drained, 2 cups mashed ripe bananas
- Add the dry ingredients and stir just until combined.
- Divide the batter between the prepared baking pans.
- Bake for 60 to 65 minutes or until a toothpick inserted in the center returns clean.
- Cool in the pans for 5 to 10 minutes before removing to continue cooling on a wire rack.
Notes
Nutrition
More Quick Bread Recipes
Next time, try one of these delicious quick bread recipes:
