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.
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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!
🥘 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.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Pineapple Banana Bread
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.
Top a slice with my stabilized whipped cream or chantilly whipped cream for an out-of-this-world dessert. Enjoy!
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🥡 Storing & Reheating
You can refrigerate or freeze leftovers 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 s 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 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.
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📖 Recipe Card
Pineapple Banana Bread
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
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350℉ (175℃) 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℉ (175℃) 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.
Cindy says
Can you make muffins instead of bread. What changes need to be done
Angela @ BakeItWithLove.com says
Portion into greased muffin tins or paper liners to be 2/3 full, then bake for 25-30 minutes or until done and the tops spring back to the touch.
Becky says
Now our favorite banana bread recipe! We add pecan pieces also. Delicious!
Anonymous says
My banana pineapple cake didn’t get done in the middle. What should I have done?
Angela @ BakeItWithLove.com says
What size was the pan? Any under-baked cake should be returned to the oven to finish. You can cover it with a sheet of aluminum foil to prevent the top from browning too much. Hope that helps!
CHERYL VALENTINE says
I DO A "LOT" OF BAKING MYSELF; ESPECIALLY QUICK BREADS. I TOOK MY OWN "MAIN RECIPE" FOR BANANA BREAD AND TWEEKED IT. FOR THE "DOUBLE RECIPE," I USED 4 CUPS FLOUR, 2t. BAKING SODA, 2t. BAKING POWDER, 1T. PLUS 1t. VANILLA, 1-20 OZ. CAN CRUSHED PINEAPPLE, 8 MEDIUM SIZE BANANAS, 1.5 CUPS BROWN SUGAR AND 1/2 REGULAR SUGAR. IT MADE 8 SMALL LOAVES. IT WILL ALSO MAKE 2 9"X5" LOAVES.
MARIA SCIRONE says
Angela:
Haven't made the recipe yet. Question, The recipe calls for 1 Tablespoon Vanilla extract. Is this correct, or is it 1 teaspoon?
Thanks
Angela @ BakeItWithLove.com says
I'm a vanilla fan, so yes, it's 1 tablespoon. If you're unsure of that, you can always use a 1/2 tablespoon and everything will be fine. 🙂 Enjoy!
Mary says
I followed this recipe and used pineapple chunks. But the amazing thing is that I made it in my Cuisinart processor! Had only 2 bananas, which I pureed first, then added the pineapple to puree a bit, followed by all the other ingredients. Did not over mix. Easy peasy. put right in my prepared loaf pan. It was moist and perfect!
Cassidy says
I’ve made this bread twice and both twice the top has come out very sticky and gooey. Nothing like the picture. What am I doing wrong?
Angela @ BakeItWithLove.com says
The top of my loaves are usually a little tacky too, but not gooey. How was the texture of the center of the loaf? Was it fully baked?
Anonymous says
J'ai faite cuire le pain aux bananes, ananas et noix au Four 350f pour trente minutes, après baisser à 325f pour un autre 35 minutes. Total cuisson 65 minutes. Un pur délice, mais fragile à trancher.
"I baked the banana, pineapple and nut bread in the oven at 350f for thirty minutes, then lowered to 325f for another 35 minutes. Total cooking 65 minutes. A pure delight, but fragile to slice."
Angela @ BakeItWithLove.com says
Je suis content que vous ayez apprécié le pain aux bananes et à l'ananas!
"I'm glad that you enjoyed the pineapple banana bread!"
Jodi says
What would you suggest for time/temp to cook in a mini loaf pan? We usually freeze a bunch of mini loaves and then get them out for a meal and it's the perfect size for our family.
Angela @ BakeItWithLove.com says
I would reduce the oven temperature by 25°F/13°C and set your bake time for 25 minutes. Watch the loaf closely and add time as needed. Thanks for asking!
Carnashun says
With all due respect, your directions for 2x and 3x, are incorrect. One cup of butter is 2 sticks, and 1.5 cups of butter is 1.5 sticks. ❤️😊😉❤️
Angela @ BakeItWithLove.com says
Actually, 1 1/2 cups butter is 3 sticks and I know this. 🙂 The ingredients notes are not multiplied when using the function to scale the recipe up and down, so it is a slow process to manually update all of the recipes to have notes in the notes section and that would address 1 stick butter per 1/2 cup called for in the recipe. I'll get to it eventually though! 🥰
Anonymous says
I usually baked approximately 35 min. For mini loaf. In oven now, will have taste testing with grandkids.
Carnashun says
The oven temperature does not need to change. I make quick breads all the time, especially banana bread. The cooking time will be less though. All ovens vary in temperatures. I would check after 35 minutes if the bread is not done at that time. I would lower the rack in your oven and continue to cook covered with aluminum foil so it doesn’t get burned on the top until a toothpick inserted in the center comes out clean. 😊
MJ says
Amazing bread, moist,wonderful flavors mince together to make this bread a must have for the kiddos and adults as well!!
Laurie Elliot says
Delicious.followed exactly other than adding walnuts. Wonderful with vanilla ice cream while it is warm or toasted with butter for breakfast. So quick and easy to make also. Thank you!
Renee says
This recipe was easy to follow and the end result was deliciousness. We will be using this recipe at our house from now on.
Rebecca Andreqs says
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💖
L. says
I overheard a woman saying something about pineapple banana bread. What 🙃. I went home. Found your recipe. Delicious
Dawn E says
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!
Roy R. says
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?
Angela @ BakeItWithLove.com says
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!!
cheryl valentine says
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! 🙂
Janice Braun says
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.
Angela @ BakeItWithLove.com says
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!
Barbara says
Does this recipe make one or two loaves?
Angela @ BakeItWithLove.com says
It is for 1 loaf. Enjoy!
Sally says
It says one but it way overflowed my baking dish so I split it in 2 and it was delicious. Just had to adjust the cook time down.
Lisa says
Added 1/3 cup coconut too, delicious!
Angela @ BakeItWithLove.com says
Coconut and pineapple go together so well! Glad you enjoyed it!!
Robin says
Easy to prepare and baked up beautifully. Delightful taste!
Susie SLC says
Excellent flavor and so moist. I used 1 cup of sugar and no brown sugar. Recipe was still perfect.