Pineapple Banana Bread
A moist and soft bread featuring sweet bananas and fresh pineapple, perfect for breakfast or snacks.
Equipment
- 10x5-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 10x5-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.
Notes
Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.