• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Dinners
      • Breakfast
      • Side Dishes
      • Desserts
    • Game Day Appetizers
    • Valentine's Day
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breads

    Angela @ BakeItWithLove.com · 15 Comments

    Pineapple Banana Bread

    Jump to Recipe
    Tall pin with 2 images of the pineapple banana bread sliced to serve.

    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!

    Sliced pineapple banana bread on wooden grain background.
    This incredibly tasty banana bread is made even better with tangy, sweet pineapple in every bite!

    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!

    Jump to:
    • 🥘 Ingredients
    • 🔪 Step-By-Step Instructions
    • 🥡 Storing & Reheating
    • 📋 Recipe
    • 💬 Comments

    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!

    🥘 Ingredients

    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!

    8 step by step process photos of mixing the batter.
    Process photos for mixing the batter showing steps 3 through 7.

    Mix the Batter

    1. Preheat your oven to 350ºF (175ºC) and lightly grease a loaf pan.
    2. 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.
    3. Add 20 ounces drained crushed pineapple (or pineapple tidbits), which will yield approximately 1 cup of pineapple.
    4. Add ½ cup of melted and cooled butter and mix together.
    5. 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.
    6. Add in 1 ½ teaspoons of baking soda into the wet mixture and stir to evenly distribute it throughout the wet batter.
    7. 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.
    2 step by step process photos of baking the pineapple banana bread.
    Process photos for baking the pineapple banana bread steps 1 and 2.

    Bake the Pineapple Banana Bread

    1. 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.
    2. 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!

    Sliced pineapple banana bread on wooden grain background.

    🥡 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.

    Refrigeration

    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.

    Freezer

    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.

    📋 Recipe

    Sliced pineapple banana bread on wooden grain background.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 50 reviews

    Pineapple Banana Bread

    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!
    Author | Angela
    Servings: 10 servings
    Calories: 314kcal
    Prep 5 minutes
    Cooking 1 hour
    Cooling Time 10 minutes
    Total Time 1 hour 15 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 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

    Instructions

    • 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.

    Notes

    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. Because of the high fruit content of this quick bread, keeping it in the fridge is my preferred method of storage.

    Nutrition

    Calories: 314kcal (16%) | Carbohydrates: 52g (17%) | Protein: 4g (8%) | Fat: 11g (17%) | Saturated Fat: 6g (38%) | Trans Fat: 1g | Cholesterol: 62mg (21%) | Sodium: 264mg (11%) | Potassium: 250mg (7%) | Fiber: 2g (8%) | Sugar: 33g (37%) | Vitamin A: 389IU (8%) | Vitamin C: 8mg (10%) | Calcium: 31mg (3%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    banana bread, easy quick breads, Pineapple Banana Bread
    Course Bread Recipes, Quick Bread Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    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!

    bakeitwithlove.com/about/
    « Oatmeal Craisin Cookies
    Potato Starch Substitute »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print

    Reader Interactions

    Comments

    1. Renee says

      January 29, 2023 at 11:34 am

      5 stars
      This recipe was easy to follow and the end result was deliciousness. We will be using this recipe at our house from now on.

      Reply
    2. Rebecca Andreqs says

      December 03, 2022 at 12:20 pm

      5 stars
      Awesome bread, especially with brown sugar! I use fresh pineapple I hold until it is ripe enough. Then I cut, make the bread I love this recipe💖

      Reply
    3. L. says

      July 20, 2022 at 4:31 pm

      5 stars
      I overheard a woman saying something about pineapple banana bread. What 🙃. I went home. Found your recipe. Delicious

      Reply
    4. Dawn E says

      April 14, 2022 at 11:09 am

      5 stars
      Hi! I added a small handfull of tiny semisweet chocolate chips and some pecans... delicious! I also used some of. The mix in my tiny bundt cake iron (like a waffle iron but makes 1/2 dollar sized bundt cakes) and in 3 minutes they were done... I babysit a toddler and he ate like 6 of them!

      Very good!

      Reply
    5. Roy R. says

      April 02, 2022 at 12:41 pm

      I've made it 2 or three times but the last time was when it came out the best. That's not saying the other times didn't come out good because they did. Have you made this in muffin form before and if so what's the baking time you used?

      Reply
      • Angela @ BakeItWithLove.com says

        April 02, 2022 at 5:41 pm

        I test muffins after 15 minutes of cooking (any banana based muffin usually bakes between 18-20 minutes). I LOVE these in muffin form and should add them too 🙂 Thanks for asking!!

        Reply
      • cheryl valentine says

        January 26, 2023 at 4:22 am

        WHEN BAKING MUFFINS, OVEN TEMPERATURE SHOULD BE 400 DEGREES, AND BAKE FOR APPROXIMATELY 15 MINUTES. EVERYONE'S ACTUAL OVEN TEMPERATURE VARIES; SO I WOULD CHECK AT THE 15 MINUTE TIME, THEN ADD TIME TO IT IF NEED BE. YOU CAN ALWAYS "ADD" MORE TIME, BUT YOU CAN'T "SUBTRACT." WHEN TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN, THEY'RE DONE! 🙂

        Reply
    6. Janice Braun says

      March 10, 2022 at 8:10 am

      I haven’t made it yet - planning to make it later today. I wanted to comment on the X2 & x3 , when you switch to them - in the butter area of the recipe. The cups part changes but the “sticks” does not, it stays at 1 stick for all three.

      Reply
      • Angela @ BakeItWithLove.com says

        March 10, 2022 at 8:24 am

        Yes, that's a note part of the recipe card that is true for the recipe as-is. You would have to remember that it is 1 stick of butter x2 or x3 when adjusting. I'll look into what can be done to help the recipe card convert notes too though. Thanks for pointing that out!

        Reply
    7. Barbara says

      February 05, 2022 at 9:49 am

      Does this recipe make one or two loaves?

      Reply
      • Angela @ BakeItWithLove.com says

        February 05, 2022 at 9:50 pm

        It is for 1 loaf. Enjoy!

        Reply
    8. Lisa says

      January 09, 2022 at 2:04 pm

      5 stars
      Added 1/3 cup coconut too, delicious!

      Reply
      • Angela @ BakeItWithLove.com says

        January 09, 2022 at 9:09 pm

        Coconut and pineapple go together so well! Glad you enjoyed it!!

        Reply
    9. Robin says

      November 19, 2021 at 6:34 am

      Easy to prepare and baked up beautifully. Delightful taste!

      Reply
    10. Susie SLC says

      October 01, 2021 at 10:57 am

      5 stars
      Excellent flavor and so moist. I used 1 cup of sugar and no brown sugar. Recipe was still perfect.

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Game Day Appetizers

    • Mild Buffalo Sauce
    • Traditional Easter Dinner Menu
    • Salad Recipes
    • Winter Potluck Recipes
    • Dill Pickle Dip
    • Super Bowl Snacks
    • Homemade Baked Mac N Cheese Bites
    • Sour Cream Chip Dip

    Valentine's Day

    • Red Velvet Blossoms
    • Red Velvet Crinkle Cookies
    • Heart Shaped Dessert Ideas For Valentine's Day
    • Strawberry Dump Cake
    • Valentine's Day Desserts
    • Chocolate Valentine's Day Desserts
    • Family Dinner Ideas For Valentine's Day
    • Valentine's Day Chocolate Covered Strawberries
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    CroatianCzechDanishDutchEnglishFrenchGermanItalianJapaneseMalayPortugueseRussianSwedishTurkish

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love