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!
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.
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.