Why You’ll Love This Recipe

Imagine the warm, comforting aroma of freshly baked banana bread filling your kitchen. Now, take that classic flavor and elevate it with the bright, tropical sweetness of pineapple. The result? A perfectly moist, flavorful, and unique loaf that will have you reaching for another slice.

Pineapple banana bread is more than just a variation of the traditional recipe—it’s a vacation for your taste buds. Whether you’re craving a new way to enjoy overripe bananas or looking for a crowd-pleasing treat, this recipe delivers.

In this guide, you’ll discover step-by-step instructions, pro tips for perfect texture, and delicious variations to suit any dietary preference. Let’s dive in!

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Ingredients for Pineapple Banana Bread

Before you begin, gather all the ingredients to ensure a smooth baking experience.

Essential Ingredients for a Perfect Loaf

Bananas – The riper, the better! Overripe bananas add natural sweetness and moisture.
Crushed Pineapple – Brings a juicy, tropical flavor while keeping the bread soft.
Flour – Use all-purpose flour or swap with whole wheat flour for a healthier twist.
Sugar – Adjust based on preference; brown sugar adds a rich depth.
Eggs – Help bind everything together and add structure.
Butter – Gives a tender crumb; can be substituted with coconut oil.
Baking Soda – The key to a well-risen, fluffy loaf.
Salt & Vanilla Extract – Enhances the flavor and balances sweetness.

Ingredient Table

Ingredient	Quantity	Notes
Ripe Bananas	2-3	Mashed for smooth consistency
Crushed Pineapple	1 cup	Drained for balanced moisture
All-Purpose Flour	2 cups	Whole wheat option available
Sugar	3/4 cup	Adjust for sweetness level
Eggs	2	Helps bind the batter
Butter (melted)	1/2 cup	Can use coconut oil
Baking Soda	1 tsp	Ensures a good rise
Salt	1/2 tsp	Enhances flavor
Vanilla Extract	1 tsp	Adds depth to taste

Step-by-Step Guide to Making Pineapple Banana Bread

Step 1 – Preparing the Ingredients

Preheat your oven to 350°F (175°C).
Mash the bananas in a large mixing bowl.
Drain the crushed pineapple to remove excess liquid (important for texture!).
Grease and line a loaf pan with parchment paper for easy removal.

Step 2 – Mixing the Batter

Combine the dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
Mix the wet ingredients: In a separate bowl, blend mashed bananas, pineapple, melted butter, eggs, sugar, and vanilla.
Gradually fold the dry ingredients into the wet mixture. Stir gently—overmixing leads to dense bread!

Step 3 – Baking the Bread

Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan before transferring to a wire rack.

Step 4 – Cooling and Serving

Allow the bread to cool completely before slicing to maintain moisture.
Serve warm, with a spread of butter, honey, or cream cheese for extra indulgence.

You may also like: Delicious Banana Bread Recipe Without Butter – Light & Fluffy

Tips for the Best Pineapple Banana Bread

Moisture Control

Always drain the pineapple to prevent soggy bread.
Use overripe bananas—they provide natural sweetness and moisture.

Enhancing Flavor

Cinnamon, nutmeg, or coconut flakes add warmth and depth.
Toasted walnuts or pecans give a delightful crunch.

Storage and Freezing

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for up to a week.
Freezer: Wrap slices individually and freeze for up to 3 months.

Common Variations of Pineapple Banana Bread

Healthier Version

Swap all-purpose flour for whole wheat flour.
Replace sugar with honey or maple syrup.

Gluten-Free Option

Use almond or oat flour instead of wheat-based flour.
Add an extra egg to help with structure.

Vegan Pineapple Banana Bread

Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg).
Swap butter with coconut oil or applesauce.

Pineapple Banana Bread – A Tropical Twist on a Classic

A moist and flavorful pineapple banana bread that combines the tropical sweetness of pineapple with the comforting taste of banana bread. Perfect for breakfast, snacks, or dessert!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Course Breakfast

Cuisine American

Servings 8

Calories 250 kcal

Equipment

1 Mixing Bowl Large enough for batter
1 Whisk For mixing dry ingredients
1 Loaf Pan 9×5 inch recommended
1 Spatula For folding batter
1 Cooling Rack Ensures even cooling

Ingredients

2 large Bananas Mashed, ripe for sweetness
1 cup Crushed Pineapple Drained well to remove excess liquid
2 cups All-Purpose Flour Whole wheat option available
3/4 cup Sugar Can adjust to taste
1/2 cup Butter (melted) Can substitute coconut oil
2 large Eggs Room temperature
1 tsp Baking Soda Helps bread rise
1/2 tsp Salt Enhances flavor
1 tsp Vanilla Extract Adds depth to taste

Instructions

Preheat the oven to 350°F (175°C).
Mash the bananas in a large bowl until smooth.
Drain the crushed pineapple and add it to the mashed bananas.
In a separate bowl, whisk together the flour, baking soda, and salt.
Mix wet ingredients: Add melted butter, eggs, sugar, and vanilla extract to the banana mixture. Stir well.
Combine dry and wet ingredients: Slowly fold the flour mixture into the banana mixture. Avoid overmixing.
Grease a loaf pan and pour the batter evenly into it.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.

Notes

For best results, use very ripe bananas—the blacker the peel, the sweeter the bread! Draining the pineapple is crucial to avoid excess moisture, which can lead to a dense texture. If you want an extra tropical flair, consider adding ½ cup shredded coconut or a handful of chopped nuts like walnuts or pecans.

To make this recipe healthier, you can replace white sugar with honey or maple syrup and swap all-purpose flour for whole wheat flour. If you’re following a dairy-free diet, use coconut oil instead of butter.

For a gluten-free version, substitute oat flour or almond flour and add an extra egg to maintain structure.

Pineapple banana bread stores well at room temperature for 3 days, in the refrigerator for up to a week, and can be frozen for up to 3 months. To reheat, warm in a toaster oven or microwave for a freshly baked taste.

Want a fun variation? Add chocolate chips or a cinnamon swirl to take this bread to the next level. Serve it plain, with butter, or even topped with a light cream cheese glaze for an extra indulgent treat.

FAQs About Pineapple Banana Bread

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well—just ensure it’s fully drained.

How do I make pineapple banana bread without eggs?

Use flax eggs or mashed applesauce as an alternative.

Can I add chocolate chips to this recipe?

Absolutely! Dark or milk chocolate chips pair beautifully with tropical flavors.

Why did my banana bread turn out dense?

Overmixing the batter is the likely culprit—stir gently for a fluffy texture.

What’s the best way to reheat pineapple banana bread?

Warm slices in a toaster oven or microwave for a fresh-baked taste.

In the article, we reviewed how to prepare Pineapple Banana Bread in a different way, but you can watch the following video to see another way to prepare it that you may prefer.

Enjoy Your Homemade Pineapple Banana Bread

Now that you’ve mastered this tropical take on a beloved classic, it’s time to savor every bite. This moist, flavorful, and easy-to-make pineapple banana bread is perfect for breakfast, snacking, or even dessert.

Give it a try, experiment with variations, and share your experience in the comments! If you loved this recipe, don’t forget to bookmark this page and share it with friends. Happy baking!