Easy Pineapple Banana Bread
A deliciously moist and sweet banana bread with a tropical twist, featuring crushed pineapple for an extra juicy flavor. Perfect for breakfast, brunch, or an afternoon snack.
Equipment
- 1 Loaf Pan 9x5-inch
- 1 Mixing Bowl Large
- 1 Whisk For mixing dry ingredients
- 1 Spatula For folding batter
- 1 Measuring Cups For accurate ingredient amounts
- 1 Cooling Rack For proper cooling
Ingredients
- 3 medium Bananas Ripe, mashed
- 1 cup Crushed Pineapple Drained to remove excess moisture
- 2 cups All-purpose Flour Can substitute whole wheat flour
- ¾ cup Sugar White or brown
- 1 tsp Baking Soda Helps bread rise
- 2 large Eggs Room temperature
- ½ cup Butter Melted, unsalted
- 1 tsp Vanilla Extract Adds aroma and flavor
- 1 tsp Cinnamon Optional, for warmth
- ½ cup Chopped Nuts Optional, walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mash bananas in a large mixing bowl and drain crushed pineapple.
- Whisk together flour, baking soda, salt, and cinnamon in a separate bowl.
- In another bowl, beat eggs, sugar, melted butter, and vanilla extract.
- Add bananas and pineapple to the wet mixture and stir until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in nuts if using.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
This pineapple banana bread is incredibly moist due to the combination of bananas and pineapple. To keep it fresh longer, store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
For a healthier twist, substitute white sugar with honey or maple syrup and use whole wheat flour instead of all-purpose flour. If you love extra texture, consider adding shredded coconut or chocolate chips.
This recipe is freezer-friendly! Wrap individual slices in plastic wrap and store in the freezer for up to 3 months. When ready to eat, simply thaw at room temperature or warm it up in the microwave for a few seconds. Enjoy your tropical banana bread!