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home » Drinks

Hawaiian Pineapple Banana Bread Recipe

by Joanna Stephens Published: Feb 21, 2018 · Updated: Dec 7, 2021 · This post may contain affiliate links. We earn commission from purchases made. ·

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Pineapple Banana Bread - www.momwithcookies.com #bananabread #pineapplebananabread #food #recipe #tropicalbananabread #bananabreadwithpineapples
Pineapple Banana Bread - www.momwithcookies.com #bananabread #pineapplebananabread #food #recipe #tropicalbananabread #bananabreadwithpineapples
Pineapple Banana Bread loaf
Pineapple banana bread sliced on a cutting board.
a tropical banana pineapple bread sliced and ready for breakfast
tropical banana bread with pineapple for added flavor
pineapple banana bread on a serving tray with little slices of banana
pineapple banana bread on a serving tray with little slices of banana

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.

In an effort to fully disclose, this article contains affiliate links. If you purchase something, I would receive a commission. For more information, see my disclosure page.

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!

Pineapple Banana Bread loaf

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 (8x4 or 9x5 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

What kind of Pineapple should I use for this banana bread?

I like using pineapple tidbits, but you can also use fresh pineapple that is chopped into small pieces.

If you want to use crushed pineapple, make sure to drain the pineapple really well or it can make this batter more soggy and affect the cooking time.

So...are you ready to try this delicious banana and pineapple bread? I thought so! Read on for the recipe. 🙂

Sliced Pineapple Banana Bread on a cutting board to show the pineapple chunks in the bread

Pineapple banana bread Ingredients List

Here's what you will need to make this moist banana pineapple bread:

  • ½ cup salted butter (melted)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 4 medium bananas (brown preferably as they are sweeter)
  • ½ teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 ½ cups flour
  • 1 cup chopped pineapples or pineapple tidbits (drained)
Bananas starting to turn brown hanging on a banana holder
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.

Bananas mashed with a whisk attachment in a mixing bowl

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!

Melted butter in a bowl.

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.

Adding the eggs and sugar to the mixing bowl.

The next step to making the pineapple banana bread is to add the flour. I like to mix in ½ 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!

Adding flour to the batter.

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.

Canned pineapple slices for the banana bread.

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.

Adding the pineapples to the banana bread batter in the mixing bowl

Next, you will pour the pineapple banana bread batter into a greased loaf pan. I used the 8x4 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.

Pineapple Banana Bread in a loaf pan on a cookie sheet in the oven

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. 😉

The loaf of pineapple banana bread placed on a plate and ready to eat.

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!

another image of sliced pineapple banana bread with a text overlay that says pineapple banana bread designed to be shared on Pinterest
pineapple banana bread sliced on a cutting board with bananas behind the bread
4.9 from 46 votes
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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. 

Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana pineapple bread, pineapple banana bread
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 299 kcal
Author Joanna Stephens

Ingredients

Ingredients:

  • ½ cup salted butter (melted)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 4 medium bananas going brown preferably as they are sweeter
  • ½ teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 ½ cups all-purpose flour
  • 1 cup chopped pineapples or pineapple tidbits drained

Instructions

Directions:

  1. Pre-heat your oven to 350 degrees Fahrenheit. Then, peel the bananas and put them into your mixing bowl.
  2. Using the whisk attachment, run this for about a minute until the bananas are niced and mashed up.
  3. 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.
  4. 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.
  5. Finally, you will add the flour ½ 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.

  6. 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.
Nutrition Facts
Pineapple Banana Bread Recipe
Amount Per Serving
Calories 299 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 57mg19%
Sodium 207mg9%
Potassium 245mg7%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 30g33%
Protein 4g8%
Vitamin A 373IU7%
Vitamin C 6mg7%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  1. Lina

    December 26, 2020 at 3:59 am

    5 stars
    My first time baking pineapple banana bread. Everyone in the family loves it.. thanks for sharing. This recipe is definitely a keeper 😋

    Reply
  2. Nelly

    December 12, 2020 at 2:33 pm

    I made it and loved it! My whole family did! Thank you so much! Reminded me of the bread we had in Hawaii. Thanks for sharing!

    Reply
    • Joanna Stephens

      December 12, 2020 at 7:39 pm

      Your comment just made my night Nelly! I'm so glad you and your family enjoyed this banana bread. 🙂

      Reply
  3. Dutch Klosterman

    November 21, 2020 at 4:05 pm

    This the best Banana bread added some chopped pecans . I am making a double batch now. My family loves it. I have to make 2 because my Son and daughter in law need a loafer just for them Doesn’t last long in either house Thank you ! Reminds my for the one that
    Harry & David use to sell.

    Reply
  4. Renate

    October 15, 2020 at 8:56 pm

    5 stars
    My Pumpkin bread used to be my family’s favorite recipe. Since I started making your recipe for banana pineapple bread, I can’t make enough of it. Everyone loves it. Your instructions are great and it is so easy to make. Can’t wait to try more of your recipes.

    Reply
    • Joanna Stephens

      October 16, 2020 at 1:32 pm

      That makes me so happy Renate!! I'm glad you and your family are enjoying it! 🙂

      Reply
  5. Linda

    September 29, 2020 at 12:57 pm

    This is delicious! However, if I don’t have nonstick pan what should I grease it with? My breads always come out a bit dark and I feel like I should cut the edge off. I have tried spray and then for this bread I greased with butter and it still was dark with a to dark taste on the outside. The rest was awesome

    Reply
    • Joanna Stephens

      September 29, 2020 at 1:41 pm

      Hi Linda, glad you like this bread! You can use a spray grease like Pam, or butter the pan and then lightly sprinkle in some flour.

      As to the bread being dark, you might try covering the bread half-way through with aluminum foil. The other alternative is to lower your oven temperature and cook it for a little bit longer.

      The last thing I could think of is are you letting your oven pre-heat to the temperature before you put your bread pan with the batter in? Placing the pan in while the oven is still pre-heating can actually cause the outside to be dark and almost burnt.

      Reply
  6. Gerri Ellis

    August 31, 2020 at 3:18 pm

    5 stars
    If you haven’t made this banana pineapple bread, you must! I used fresh cut pineapple and it was fantastic. One suggestion though. I would bake at 325 for an hour or more to be sure center is fully cooked. My family enjoyed!

    Reply
  7. Angie

    August 08, 2020 at 3:36 pm

    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!

    Reply
    • Joanna Stephens

      August 08, 2020 at 4:25 pm

      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!

      Reply
  8. Sue DeVore

    July 04, 2020 at 3:49 pm

    5 stars
    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. 🌻

    Reply
  9. Janet Morgan

    May 30, 2020 at 1:50 am

    5 stars
    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?

    Reply
    • Joanna Stephens

      May 30, 2020 at 12:01 pm

      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!!

      Reply
  10. SUSAN Galloway

    May 22, 2020 at 7:38 am

    Can i make muffins, using metal cupcake baking pan with silicone baking cups?

    Reply
    • Joanna Stephens

      May 22, 2020 at 9:21 am

      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!

      Reply
  11. Donald Kennedy

    May 10, 2020 at 4:00 pm

    5 stars
    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

    Reply
  12. Chella

    May 03, 2020 at 8:04 am

    5 stars
    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.

    Reply
  13. Premetra Williams

    May 01, 2020 at 10:33 pm

    5 stars
    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.

    Reply
    • Joanna Stephens

      May 04, 2020 at 8:10 am

      I'm so glad you found this recipe easy to follow, let me know when you try it! 🙂

      Reply
  14. Debra Evans

    April 22, 2020 at 6:41 pm

    Will this bread freeze well? If so how?. [email protected]

    Reply
    • Joanna Stephens

      April 24, 2020 at 8:36 pm

      You know Debra, I've actually never tried. It never lasts long enough! If you do try, let me know how it works. 🙂

      Reply
  15. Janet

    April 15, 2020 at 10:09 pm

    5 stars
    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...

    Reply
  16. Wendy

    April 12, 2020 at 6:13 pm

    How do I forward the receipe, etc on to someone via email?

    Reply
    • Joanna Stephens

      April 13, 2020 at 6:26 pm

      Hi Wendy, I just added a button so you can easily share it via email. 🙂

      Reply
  17. Patrick Rice

    April 11, 2020 at 10:00 am

    5 stars
    Have made this as written and my wife and I loved it. Am wondering if this can be frozen.

    Reply
    • Joanna Stephens

      April 13, 2020 at 6:30 pm

      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/

      Reply
    • Kristyn

      July 24, 2020 at 6:32 pm

      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 😉

      Reply
  18. Peggy

    April 02, 2020 at 4:27 pm

    Made it in a bunt pan

    Reply
  19. Joe

    March 28, 2020 at 6:41 pm

    5 stars
    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.

    Reply
  20. Harriet

    March 11, 2020 at 10:36 pm

    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??

    Reply
    • Joanna Stephens

      March 12, 2020 at 1:33 pm

      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!!

      Reply
      • Judy

        April 26, 2020 at 11:38 am

        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..

        Reply
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Joanna the author of mom with cookies

Hi, I'm Joanna! Mom and baking connoisseur. I develop easy recipes that anyone can make, especially busy moms with fussy eaters. While desserts are my specialty, I have recipes for every thing!

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