My super moist Pineapple Banana Bread is a treat all on its own but makes an equally wonderful breakfast, snack, or dessert! The tasty banana bread we all know and love gets a bright, flavorful addition with the pineapple that makes this quick bread truly addictive!
This Amazing Banana Bread is a Ray of Sunshine!
What to do with overripe bananas? Throwing them out is wasteful, so I always use those mushy bananas for banana bread or some other tasty treat. Even better than classic banana bread, my Pineapple Banana Bread is out of this world!
It is so moist and mouthwatering, easy to make, and absolutely delicious. You may never make traditional banana bread again!
Quick breads are always appealing, as they can be served for breakfast, snacks, or dessert.
I snack on a piece with a cup of tea or coffee mid-afternoon, crumble a slice over vanilla ice cream, and sometimes make yogurt parfaits by layering cubes of pineapple banana bread with Greek yogurt, sliced (ripe) bananas, and crushed pineapples. It is truly divine!
The ingredients for pineapple banana bread are pretty standard for quick breads like this. If you are a fan of baking banana bread, the added pineapple adds extra sweetness, moistness, a tart taste, and a bit of a tropical feel.
- Bananas (browned, overripe) – The browner, the better. You want them super soft and extra sweet. Green or ripe bananas won’t cut it for this recipe.
- Crushed Pineapple or Pineapple Tidbits (drained) – You can use fresh pineapple if you prefer, but the canned styles are simpler and taste terrific.
- Butter (melted and cooled) – Butter adds richness and flavor to this quick bread.
- Eggs – A baking must-have to get the best taste and texture.
- Sugar – Sweetens up this easy banana bread to perfection!
- Light Brown Sugar – The brown sugar adds a dimension of flavor and even more sweet goodness.
- Vanilla Extract – Vanilla highlights all of the other flavors and brings a sensational scent along with it as you bake.
- Baking Soda – Helps the bread rise and get nice and spongy.
- All-Purpose Flour – Bring it all together with this staple baking ingredient.
🔪 Step-by-Step Instructions
It’s not difficult to make this perfectly delicious pineapple banana bread. If you follow the directions below, you are sure to result in a loaf that is as lovely as the ones I make.
You will be amazed at how tender and tasty this quick bread is. The pineapple really makes a difference!
This recipe for pineapple banana bread makes about 10 servings and takes around 1 hour and 15 minutes from start to finish. I often bake two loaves at a time and freeze one for future enjoyment. Let’s get started!
Mix the Batter
- Preheat your oven to 350ºF (175ºC) and lightly grease a loaf pan.
- Place your peeled overripe bananas (2-3 large bananas or 3-4 medium bananas) into a large mixing bowl and mash using a regular fork or a masher until smooth with as few lumps as you can achieve.
- Add 20 ounces drained crushed pineapple (or pineapple tidbits), which will yield approximately 1 cup of pineapple.
- Add ½ cup of melted and cooled butter and mix together.
- To the wet mixture, add 2 large eggs, ½ cup each of granulated white sugar and packed light brown sugar, and 1 tablespoon of vanilla extract. Mix to combine.
- Add in 1 ½ teaspoons of baking soda into the wet mixture and stir to evenly distribute it throughout the wet batter.
- Next, add 1 ½ cups of all-purpose flour and mix together so that the flour is fully combined into the batter. No need to over-mix.
Bake the Pineapple Banana Bread
- Transfer the batter to your prepared loaf pan and bake in the middle of the center oven rack (or down one notch to prevent the top of the loaf from cracking). Bake at 350ºF (175ºC) for 55-65 minutes. *Check your loaf at the 50-minute mark to make sure that it is not browning too rapidly. Cover the loaf with a loose square of aluminum foil if needed until finished if the top is getting too dark and the rest still needs more baking time.
- Remove the loaf from the oven when done (you can check with a toothpick – if it comes out dry, it’s ready) and allow the pineapple banana bread loaf to cool in the pan for about 10 minutes. Then either serve it warm or transfer to a wire cooling rack to cool completely before slicing and serving.
Your tasty pineapple banana bread is absolutely wonderful served on its own, whether warm or right out of the fridge! Top a slice with my simple chantilly whipped cream for an out-of-this-world dessert! Enjoy!
🥡 Storing & Reheating
You can refrigerate or freeze this bread although because of the high fruit content of this quick bread, keeping it in the fridge is my preferred method of storage.
Store any leftover pineapple banana bread on the countertop in an airtight container for up to 3-4 days. In general, this is the best and easiest way to store any banana bread.
If wrapped securely in cling film, then stored in an airtight container, your banana bread can last in the refrigerator for a week and possibly longer.
Due to the air circulation in refrigerators, your bread can dry out and go stale quickly when refrigerated. That's why it's important to wrap and seal the remaining loaf securely.
For freezing the best method is to wrap your pineapple banana bread in a layer of cling film and a layer of foil around that (wrap and seal the loaf securely) and then place it into a large ziplock type of bag and press out all the air. This method works and keep away the dreaded freezer burn. Freeze no more than 3 months.
Pineapple Banana Bread
- 3 bananas (browned, overripe)
- 20 ounce crushed pineapple (or tidbits - 1 can, drained)
- ½ cup butter (melted and cooled - 1 stick butter)
- 2 large eggs (room temperature)
- ½ cup sugar
- ½ cup light brown sugar (packed)
- 1 tablespoon vanilla extract
- 1 ½ teaspoon baking soda
- 1 ½ cups all-purpose flour
- Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a loaf pan.
- Place the peeled overripe bananas (2-3 large bananas or 3-4 medium bananas) into a large mixing bowl and mash using a fork or masher. Add the drained crushed pineapple, which will yield approximately 1 cup of pineapple. Then add the ½ cup of melted butter and mix.
- To the wet mixture, add the 2 large eggs, ½ cup each of granulated sugar and packed light brown sugar, and 1 tablespoon of vanilla extract. Mix to combine.
- Mix in the 1 ½ teaspoons of baking soda into the wet mixture, then add the 1 ½ cups of all-purpose flour and mix just enough so that the flour is fully combined into the batter.
- Transfer the batter to your prepared loaf pan and bake in the middle of the center oven rack (or down one notch to prevent the top of the loaf from cracking). Bake at 350 degrees F (175 degrees C) for 55-65 minutes. *Check your loaf at 50 minutes of baking to make sure that it is not browning too rapidly. Cover with a loose square of aluminum foil if needed.
- Remove from the oven when done and allow the pineapple banana bread loaf to cool in the pan for about 10 minutes. Then either serve warm or transfer to a wire cooling rack to cool completely before storing.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!