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!
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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.
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 or Jump to Recipe.
🔪 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: flour, baking soda, cinnamon, salt, and sugar in a large bowl.
- In a separate bowl, beat the eggs.
- Add the rest of the wet ingredients to the same mixing bowl until blended.
- 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.
🥄Equipment
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In addition to a liquid measuring cup, measuring spoons, and dry measuring cups, here is what you will need to make this easy recipe:
- Mixing Bowls
- Bread Pans - I like these standard-size pans, but you can also use 3 or 4 mini-bread pans if you like. Be sure to see the tips under the variation section if you decide to use smaller pans as the baking time needs to be adjusted.
- Rubber Spatula - I use these constantly when I'm baking!
- Cooling Rack
For a list of some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.
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⭐ Tips
✔️ Overripe bananas have more sugar. If your bananas are very ripe, you can omit a tablespoon or two of the granulated sugar.
✔️ When you are baking, it is best to have all your ingredients like the eggs, bananas, and pineapple, at room temperature.
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.
📖 Variations
The first time you try any new recipe we recommend that you make it just as it is written on the recipe card since that is how the quick bread recipe has been tested. However, the next time you make our recipe, you might want to try one of these ideas:
- 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.
- 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.
- You can lean into the tropical twist here and add unsweetened coconut flakes or chopped macadamia nuts to the bread batter.
- Substitute finely chopped fresh pineapple.
Out of something you need? Check out our free ingredient substitutions printable!
🍴 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
Next time, try one of these delicious quick bread recipes:
- glazed lemon loaf
- cranberry orange bread
- apple carrot bread
- lemon zucchini bread
- chocolate chip zucchini bread
- chocolate marble zucchini bread
- sweet potato bread
- apple streusel bread
- pumpkin bread
Not ready to make this recipe yet?
When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
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.
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
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