Banana Pineapple Bread Recipe
Craving a fresh twist on classic banana bread? This banana pineapple bread recipe has you covered! I’ve been making it whenever I need a light, tropical vibe in my routine. Adding pineapple—especially crushed pineapple—creates a moist loaf bursting with fruity sweetness. It’s one of those slices you can’t stop nibbling all day!
Whether you call it a banana bread recipe with pineapple or just a refreshing spin on tradition, you’ll love how the flavors come together. Plus, it’s a crowd favorite for brunch or a simple family breakfast—my kids never leave crumbs behind!
Servings
1 loaf (about 8 slices)
Prep Time
15 minutes
Cook Time
55-60 min
Serves
4–6 people
Equipment
- Mixing bowl
- Fork or masher (for bananas)
- 9x5-inch loaf pan
- Oven (preheated to 350°F / 175°C)
Ingredients
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup crushed pineapple, well drained (reserve a little juice, just in case)
- 1/2 cup sugar (mix of brown and white is great)
- 1/3 cup melted butter or oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon cinnamon or nutmeg for extra warmth
Step-by-Step Method
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease or line a 9x5-inch loaf pan.
Step 2: Mash & Mix
In a bowl, mash the bananas. Stir in sugar, melted butter (or oil), egg, and vanilla extract until combined. Fold in the crushed pineapple.
Step 3: Add Dry Ingredients
Sprinkle flour, baking soda, salt, and optional spices over the wet mixture. Gently stir just until there are no large streaks of flour—avoid overmixing.
Step 4: Adjust Consistency (if needed)
If the batter looks too dry, add a tablespoon or two of reserved pineapple juice. If it looks too wet, sprinkle in a bit more flour.
Step 5: Bake
Pour the batter into your loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent with foil for the last 10 minutes.
Step 6: Cool & Slice
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool fully before slicing.
Tips & Variations
- Extra Pineapple Punch: If you adore pineapple flavor, drizzle a bit of the leftover juice over the top of the warm loaf.
- Muffins Instead: This batter makes tasty muffins—just divide into a muffin tin and bake for 18–20 minutes at 350°F.
- Nutty Crunch: Throw in 1/2 cup of shredded coconut or chopped macadamia nuts for a tropical boost.
- Caramel Twist: Swirl a little brown sugar and butter mixture on top before baking for a slight caramel touch.
Nutrition
Approx. 220 calories per slice, 9g fat, 32g carbs, 3g protein (estimate).
Diet & Allergen Info
- Gluten-Free: Swap with a 1:1 gluten-free flour blend (results may vary).
- Dairy-Free: Use oil instead of butter.
- Nuts: Nut-free as written, unless you add optional macadamia or other nuts.
Storage Suggestions
- Store: Wrap the loaf in plastic or keep in an airtight container for up to 3 days at room temp.
- Refrigerate: Extend freshness up to a week. Warm slices in the microwave or toaster oven for that “just-baked” vibe.
- Freeze: Slice and freeze for up to 2 months. Thaw overnight in the fridge or gently reheat from frozen.
FAQ
Can I use fresh pineapple chunks instead of crushed pineapple?
Absolutely! Just ensure they’re cut into small pieces and well-drained to avoid excess moisture.
Does this banana bread recipe with crushed pineapple freeze well?
Yes! Slice it first, freeze flat, then store in a freezer-safe container or bag. It makes breakfast or snack time easy.
