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!
Banana Pineapple Bread Recipe Tips:
Why is my banana bread not cooking all the way through? Here are a few reasons:
- use a metal or non-stick loaf pan (8×4 or 9×5 will both work, one will just be taller than the other)
- always check the expiration date of your baking soda before using as this can cause a longer cooking time
- glass and thick ceramic loaf pans will cause a longer cooking time
- if you live in a high altitude, your cooking time will also be longer
So…are you ready to try this delicious banana and pineapple bread? I thought so! Read on for the recipe. 🙂
Pineapple banana bread Ingredients List
Here’s what you will need to make this moist banana pineapple bread:
- 1/2 cup salted butter (melted)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 4 medium 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)
If you like my banana holder you can find it on amazon here.
Step by Step Directions on how to make this tropical banana bread
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 8×4 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.
Ingredients
Ingredients:
- 1/2 cup salted butter (melted)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 4 medium bananas going 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
Instructions
Directions:
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Pre-heat your oven to 350 degrees Fahrenheit. Then, peel the bananas and put them into your mixing bowl.
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Using the whisk attachment, run this for about a minute until the bananas are niced and mashed up.
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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.
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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.
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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.
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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.
Harriet
Anxious to try it…have the banana and was looking for something different than just plain banana bread. Could you use 4 or 5 small loaf pans?? I like to give them to family and/or friends. Also, I think a powered sugar glaze over the top soul be good??
Joanna Stephens
Hi Harriet, you can definitely use smaller loaf pans! I have had readers comment on Pinterest saying they did that very thing. 🙂 The cooking time will just need to be adjusted. I would aim for 18-24 minutes depending on the size of your small loaf pans. Love the idea of a powdered sugar glaze on top! YUM!!
Judy
My second go round making this bread. We love the moistness and taste . I add chopped pecans I last nights batter along with the bananas & pineapple.
This time I made in a bundt pan..
Joe
I made this following your recipe with a couple exceptions. I used coconut oil instead of butter, and fresh pineapple diced up. And I used 1/2 cup granulated sugar and then half cup of organic blue agave nectar to cut down on the amount of refined sugar. It turned out really well!! Great recipe, simple to put together. I baked it for an hour flat. It is delicious! Thanks so much, your recipe sounded the best of 3 or 4 I found online.
Peggy
Made it in a bunt pan
Patrick Rice
Have made this as written and my wife and I loved it. Am wondering if this can be frozen.
Joanna Stephens
I’m so glad you and your wife enjoyed this banana bread! I’ve never tried freezing banana bread before, but here is a good tutorial on how to do it if you are interested: https://www.simplyrecipes.com/how_to_store_and_freeze_banana_bread/
Kristyn
I know this is months late……but I’ve frozen banana bread many times and it works perfectly! Just wrap it very well and let it thaw on the counter for a day. Just the same! I often make two loaves at a time and only want one at a time 😉
Wendy
How do I forward the receipe, etc on to someone via email?
Joanna Stephens
Hi Wendy, I just added a button so you can easily share it via email. 🙂
Janet
Hi just made it and it’s was very delicious.. I just put half of the amount of coconut sugar… and it’s was brilliant.. thanks for the recipe… will certainly make it again…
Debra Evans
Will this bread freeze well? If so how?. [email protected]
Joanna Stephens
You know Debra, I’ve actually never tried. It never lasts long enough! If you do try, let me know how it works. 🙂
Premetra Williams
I haven’t made it yet, but I’m going to. I wanted to comment on how you showed your recipe, and the details of everything. It is (very) well done! It is very easy to follow to a T. Thank you very much. I look forward to seeing other recipes from you.
Joanna Stephens
I’m so glad you found this recipe easy to follow, let me know when you try it! 🙂
Chella
Such a good recipe that sure is a keeper. I did substitute oil for butter and reduced the sugar but the texture and taste is sooo good. A must try and very quick to put together with no fuss recipes for mums like me. Thank you soo much.
Donald Kennedy
Thank you for your recipe as it is wonderful….I added 3/4 of coconut and walnuts and made a pineapple cream cheese glaze for the top
SUSAN Galloway
Can i make muffins, using metal cupcake baking pan with silicone baking cups?
Joanna Stephens
Hi Susan, that should work for this recipe. I would alter the time and only cook the muffins for 16-18 minutes or until a toothpick is inserted into the middle of the muffin and comes back out clean. Hope this helps!
Janet Morgan
Hi I made this recipe and it was great 👍…. I wanted to make it again but I wanted to do it as cupcake..can I do that and add like different pieces of fruits on top?
Joanna Stephens
Hi Janet, yep you can totally make these in a cupcake form or muffin tin. The baking time will need to be adjusted, I would cook them for 15-18 minutes or until a toothpick comes out clean when you insert it into the center of one of the muffins/cupcakes. Hope this helps and I’m so glad you like this recipe!!
Sue DeVore
True love! I followed your recipe, swapped out the pineapple and used 1/2 bag of Trader Joe’s frozen Fancy Berry Medley, which consists of blackberries, raspberries and blueberries. And I did not cut them up. DELICIOUS! Thank you for your recipe Joanna! Normal is boring. 🌻
Angie
I made the bread but when I stick a knife to see it it’s done it keeps coming out a bit wet, is that normal due to the pineapple?
Thx you!
Joanna Stephens
Hi Angie, so most likely it is still underdone. This bread is soft, but shouldn’t be wet. I would cook it for additional 5-6 minutes and then check it again. Hope this helps!