Pineapple banana bread is a tasty twist on regular banana bread. It’s moist and soft, with the sweetness of bananas and the fresh flavor of pineapple. This bread is easy to make and perfect for breakfast, snacks, or dessert.
Why You’ll Love This Pineapple Banana Bread Recipe
This pineapple banana bread recipe stands out because it takes a classic comfort food and adds a surprising twist. The pineapple adds moisture and a subtle tang that brightens the overall flavor without overpowering the sweet bananas. The loaf stays moist for days thanks to the juicy fruit, and the addition of melted butter gives it a rich, tender crumb. You’ll also appreciate how simple the recipe is — using everyday ingredients and straightforward steps, making it perfect for bakers of any level. If you want a sweet bread with a tropical vibe, this recipe is exactly what you need.
Ingredients You’ll Need for Pineapple Banana Bread
Gather the following ingredients to make your loaf delicious and flavorful:
- Granulated sugar: 1 cup
- Light brown sugar (lightly packed): ½ cup
- All-purpose flour: 2 cups
- Baking powder: 1 teaspoon
- Baking soda: ¾ teaspoon
- Fine sea salt: 1 teaspoon
- Grated nutmeg: ½ teaspoon
- Large eggs: 3
- Pure vanilla extract: 1 ½ teaspoons
- Mashed ripe bananas (about 4 large bananas): 2 cups
- Unsalted butter (melted and cooled): 14 tablespoons
- Crushed pineapple (20-ounce can, drained very well)
- Shredded or flaked coconut, sweetened or unsweetened (optional): ¾ cup
- Coarse sugar for sprinkling on top (optional)
These ingredients come together to create a sweet, tropical loaf with a wonderful texture and aroma. You can choose to add coconut for extra texture and flavor, but it’s completely optional.
How to Make Pineapple Banana Bread
Start by preparing your oven and baking pan. Preheat your oven to 350°F and grease a 10×5-inch loaf pan to prevent sticking. This ensures your bread will bake evenly and come out cleanly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, all-purpose flour, baking powder, baking soda, salt, and grated nutmeg. This dry mixture forms the base for your bread and helps distribute the rising agents and spices evenly.
In a separate bowl, beat the eggs and vanilla extract together. Add the mashed bananas and mix until combined. The bananas provide natural sweetness and moisture that’s essential for a tender loaf.
Pour the wet mixture over the dry ingredients and stir just until everything is moistened. Be careful not to overmix to keep the bread light and fluffy. Then, fold in the melted butter until fully blended. The butter enriches the loaf, giving it a smooth, tender texture.
Next, carefully fold in the well-drained crushed pineapple and coconut (if you’re using it). Make sure the pineapple is drained thoroughly — pressing it through a fine mesh sieve works best — so your bread isn’t too wet.
Pour the batter into the prepared loaf pan and gently spread it evenly. If you like a little crunch and sparkle on top, sprinkle coarse sugar over the surface before baking.
Bake your bread for about 1 hour and 10 minutes or until a cake tester inserted in the center comes out clean. Once baked, allow it to cool in the pan for 20 minutes before slicing.
Serving Suggestions for Pineapple Banana Bread
This bread shines best served fresh and slightly warm, but it also tastes great at room temperature. You can enjoy it plain or spread with a little butter, cream cheese, or your favorite nut butter. It pairs beautifully with a cup of tea or coffee, making it perfect for breakfast or an afternoon snack.
For a more indulgent treat, try toasting slices and topping them with a drizzle of honey or a smear of coconut yogurt. If you want to create a complete tropical-themed brunch, serve it alongside fresh fruit salad or a smoothie bowl.
Pineapple banana bread also makes an excellent base for a quick dessert—try serving it with a scoop of vanilla ice cream or a dollop of whipped cream and fresh berries.
Expert Tips for Baking the Perfect Pineapple Banana Bread
- Use ripe bananas for the best flavor and natural sweetness. The browner they are, the more intense the banana taste.
- Make sure to drain the pineapple thoroughly. Excess juice can make the bread soggy and affect baking time. Press the pineapple in a fine sieve or cheesecloth to remove as much liquid as possible.
- For a more intense coconut flavor, lightly toast the shredded coconut before folding it into the batter. This step is optional but adds a lovely nutty aroma.
- Don’t overmix the batter after adding wet and dry ingredients. Overmixing can make your bread dense and tough instead of soft and tender.
- Use room temperature eggs and melted butter that has cooled but not solidified. This helps the batter combine smoothly.
- Keep an eye on your bread during the last 10 minutes of baking. Oven temperatures can vary, so test with a cake tester or toothpick to avoid overbaking.
How to Store Pineapple Banana Bread
To keep your pineapple banana bread fresh, store it tightly wrapped in plastic wrap or in an airtight container at room temperature. It will stay moist and tasty for up to 3 days this way. If you want it to last longer, you can refrigerate it for up to a week, but be sure to let it come back to room temperature before serving for the best flavor and texture.
For longer storage, slice the bread and freeze it in a freezer-safe bag. When you’re ready to enjoy, thaw slices at room temperature or toast them directly from frozen. This makes a quick and convenient breakfast or snack anytime.
Variations to Try with Pineapple Banana Bread
You can customize this pineapple banana bread in several ways to suit your tastes or dietary needs:
- Add chopped nuts like walnuts or pecans for extra crunch and flavor. Toast them lightly before folding in for best results.
- Swap the all-purpose flour for whole wheat flour for a heartier, nuttier loaf. You might want to add a little extra moisture if you do this, such as an additional banana or a splash of milk.
- Mix in some dried fruit like raisins, chopped dates, or dried cranberries for bursts of sweetness throughout.
- Use coconut oil instead of butter for a dairy-free version with a mild coconut flavor.
- For a spiced version, increase the nutmeg and add cinnamon or ginger for warmth and aroma.
- Sprinkle toasted coconut on top along with coarse sugar for a beautifully textured crust.
Frequently Asked Questions about Pineapple Banana Bread
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well if it’s finely chopped and thoroughly drained. You’ll want to press out as much juice as possible to avoid making the bread too wet.
How ripe should the bananas be?
The riper the bananas, the better. Look for bananas with lots of brown spots or even blackened skin—they’re sweeter and easier to mash.
Can I make this bread gluten-free?
You can try using a gluten-free flour blend designed for baking, but the texture might be slightly different. Make sure your baking powder and baking soda are gluten-free as well.
How long does pineapple banana bread stay fresh?
At room temperature, it stays fresh for about 3 days. Refrigerated, it can last up to a week. Frozen, it’s best within 2 months.
Is shredded coconut necessary?
No, coconut is optional. It adds texture and flavor, but you can leave it out if you prefer.
Can I double this recipe?
Yes, just double all the ingredients and bake in two loaf pans or a larger pan. Keep an eye on the baking time as it may vary.
What’s the best way to store leftover bread?
Wrap it tightly in plastic wrap or place it in an airtight container. For longer storage, slice and freeze the bread.
Pineapple Banana Bread
Equipment
- 10×5-inch Loaf Pan
- Mixing Bowls
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Ingredients
- 1 cup granulated sugar
- 1/2 cup light brown sugar (lightly packed)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon grated nutmeg
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups mashed ripe bananas (about 4 large bananas)
- 14 tablespoons unsalted butter melted and cooled
- 1 can crushed pineapple (20-ounce, drained very well)
- 3/4 cup shredded or flaked coconut optional, sweetened or unsweetened
- Coarse sugar for sprinkling on top optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10×5-inch loaf pan.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, flour, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl, beat the eggs and vanilla extract together. Add the mashed bananas and mix until combined.
- Pour the wet mixture over the dry ingredients and stir until just moistened. Fold in the melted butter until fully blended.
- Carefully fold in the well-drained crushed pineapple and coconut (if using).
- Pour the batter into the prepared loaf pan and sprinkle with coarse sugar if desired.
- Bake for about 1 hour and 10 minutes, or until a cake tester comes out clean.
- Allow the bread to cool in the pan for 20 minutes before slicing.