Last updated on February 8th, 2019 at 08:17 pm
Pineapple Banana Bread Recipe
Pineapple banana bread is a fun new twist off of the regular old banana bread! Seriously, you won’t look at another recipe the same after you have tried this! Every bite of pineapple mixed with the deliciously moist banana bread will have you craving more and more.
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Can’t you just see yourself with a thick slice of this banana and pineapple bread? It’s perfect for a late night dessert, or a fruity breakfast meal!
So…are you ready to try this delicious banana and pineapple bread? I thought so! Read on for the recipe. 🙂
Pineapple banana bread
1/2 cup salted butter (melted)
1/2 cup granulated sugar
1/2 cup brown sugar
4 bananas (brown preferably as they are sweeter)
1/2 tsp vanilla
1 tsp baking soda
1 1/2 cups flour
1 cup chopped pineapples or pineapple tidbits (drained)
Before you start making the pineapple banana bread, preheat your oven to 350 degrees Fahrenheit.Then, I like to peel the bananas and put them into my mixing bowl.
Using a whisk attachment on your Kitchenaid mixer, mash the bananas for a couple of minutes. Another tip to note: use bananas that are nice and ripe/turning brown. As they turn brown, they taste sweeter.
Next, melt the butter in a microwave safe bowl just until melted. Then, pour that liquid gold into the mixing bowl with the mashed bananas!
Next, you will add in both of the sugars and the eggs. Then, mix for about a minute until smooth.
From their you will add the vanilla and baking soda and mix until fully incorporated.
The next step to making the pineapple banana bread is to add the flour. I like to mix in 1/2 cup at a time.
Make sure to scrape the edges and all around the bowl with a rubber spatula so that there is no flour left behind!
After all the flour is is mixed, you will add the pineapple chunks. I used some canned pineapple slices and cut them into small pieces, using about half of the can.
You could also use pineapple tidbits (so no cutting needed) or even some fresh pineapple for a stronger pineapple taste!
One important thing to note is to drain the pineapples, as you won’t need the juice, just the pineapples.
Then, you will stir the chopped pineapple into the banana bread batter with a rubber spatula. I don’t like using the whisk attachment for this because it breaks the pineapples up too much.
Next, you will pour the pineapple banana bread batter into a greased loaf pan. I used the ceramic coated loaf pan that can be found here on Amazon.
Then, bake the pineapple banana bread for 55-60 minutes, rotating about halfway into the cooking time. I also put a pan under the loaf pan to prevent any messes.
Let the pineapple banana bread cool for at least 20 minutes. It’s easier said than done because it smells so good when you pull it out of the oven.
Then, enjoy! Also, make sure to wrap up and refrigerate the leftovers, if there are any. 😉
Thank you for reading my pineapple banana bread recipe! Please comment below and let me know what you think. Also, don’t forget to share and pin this recipe so you can make it too! If you enjoyed this, I have another banana bread recipe for you to try too: chocolate chip banana bread. It will easily make your love of banana bread double if not quadruple in size!
Pineapple Banana Bread Recipe
This banana and pineapple bread is the perfect snack, breakfast, or even a light dessert! It's easy to make, but oh-so-tasty.
- 1/2 cup salted butter (melted)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 4 bananas brown preferably as they are sweeter
- 1/2 tsp vanilla
- 1 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1 cup chopped pineapples or pineapple tidbits drained
Pre-heat your oven to 350 degrees Fahrenheit. Then, peel the bananas and put them into your mixing bowl.
Using the whisk attachment, run this for about a minute until the bananas are niced and mashed up.
Then, place the butter in a microwave safe bowl and heat for about 10-20 seconds until melted. Add this to your mashed bananas in your mixing bowl.
Next, add both the brown sugar, the granulated sugar, and the eggs and mix until smooth for about a minute. Add your vanilla and baking soda next and mix until fully incorporated.
Finally, you will add the flour 1/2 cup at a time, making sure to mix well between each addition. The last step is to add the drained pineapples to the batter and stir until they are evenly distributed.
Pour the batter into a greased loaf pan or ceramic non-stick loaf pan and cook for 55-60 minutes. Rotate half-way through the cooking time.