Banana Pineapple Bread
A moist, soft, and delicious banana pineapple bread, blending the sweetness of ripe bananas with the tropical flavor of pineapple. Perfect for breakfast or a snack!
Equipment
- 1 9x5-inch Loaf Pan Ensure to grease or line with parchment paper to prevent sticking.
Ingredients
- 2 large Ripe Bananas Mashed, overripe for best sweetness
- 1 cup Pineapple Fresh or canned, drained thoroughly
- 1 ½ cups All-Purpose Flour Sifted
- 1 tsp Baking Soda
- ½ cup Unsalted Butter Melted
- ½ cup Brown Sugar
- 2 large Eggs Beaten
- 1 tsp Vanilla Extract
- ½ cup Optional Add-ins Walnuts, coconut, chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- Mash the ripe bananas in a large bowl. Use overripe bananas for the sweetest, moistest bread.
- Drain and chop the pineapple if using fresh. If canned, drain it thoroughly.
- Sift the dry ingredients: Flour, baking soda, and a pinch of salt in a separate bowl.
- Mix butter and sugar in a bowl until smooth and fluffy.
- Add eggs and vanilla to the butter-sugar mixture. Stir until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently to avoid overmixing.
- Fold in the mashed bananas and pineapple. If using add-ins like nuts or coconut, fold them in now.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Banana pineapple bread is a fantastic fusion of flavors that offers the natural sweetness of bananas combined with the tropical, refreshing taste of pineapple. The bread is incredibly moist thanks to the combination of bananas and pineapple, which also adds a slightly tangy undertone. This recipe is perfect for anyone who loves banana bread but wants to try something a bit different.
The key to making the best banana pineapple bread is using overripe bananas. The riper the bananas, the sweeter and more flavorful your bread will be. If you’re using canned pineapple, make sure to drain it thoroughly to prevent the batter from becoming too wet, which could lead to a soggy loaf.
Feel free to customize this recipe with your favorite add-ins. Chopped walnuts or shredded coconut can provide some texture and additional flavor, or you can throw in some chocolate chips for a sweeter twist. The bread will stay fresh for up to three days at room temperature. For longer storage, wrap it tightly and freeze it for up to two months.
This banana pineapple bread is versatile, delicious, and easy to make. Whether you’re baking for breakfast, a snack, or a casual gathering, it’s sure to be a hit with friends and family.