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
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.