Pineapple Banana Bread – A Tropical Twist on a Classic
A moist and flavorful pineapple banana bread that combines the tropical sweetness of pineapple with the comforting taste of banana bread. Perfect for breakfast, snacks, or dessert!
Equipment
- 1 Mixing Bowl Large enough for batter
- 1 Whisk For mixing dry ingredients
- 1 Loaf Pan 9x5 inch recommended
- 1 Spatula For folding batter
- 1 Cooling Rack Ensures even cooling
Ingredients
- 2 large Bananas Mashed, ripe for sweetness
- 1 cup Crushed Pineapple Drained well to remove excess liquid
- 2 cups All-Purpose Flour Whole wheat option available
- 3/4 cup Sugar Can adjust to taste
- 1/2 cup Butter (melted) Can substitute coconut oil
- 2 large Eggs Room temperature
- 1 tsp Baking Soda Helps bread rise
- 1/2 tsp Salt Enhances flavor
- 1 tsp Vanilla Extract Adds depth to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Mash the bananas in a large bowl until smooth.
- Drain the crushed pineapple and add it to the mashed bananas.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix wet ingredients: Add melted butter, eggs, sugar, and vanilla extract to the banana mixture. Stir well.
- Combine dry and wet ingredients: Slowly fold the flour mixture into the banana mixture. Avoid overmixing.
- Grease a loaf pan and pour the batter evenly into it.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use very ripe bananas—the blacker the peel, the sweeter the bread! Draining the pineapple is crucial to avoid excess moisture, which can lead to a dense texture. If you want an extra tropical flair, consider adding ½ cup shredded coconut or a handful of chopped nuts like walnuts or pecans.
To make this recipe healthier, you can replace white sugar with honey or maple syrup and swap all-purpose flour for whole wheat flour. If you're following a dairy-free diet, use coconut oil instead of butter.
For a gluten-free version, substitute oat flour or almond flour and add an extra egg to maintain structure.
Pineapple banana bread stores well at room temperature for 3 days, in the refrigerator for up to a week, and can be frozen for up to 3 months. To reheat, warm in a toaster oven or microwave for a freshly baked taste.
Want a fun variation? Add chocolate chips or a cinnamon swirl to take this bread to the next level. Serve it plain, with butter, or even topped with a light cream cheese glaze for an extra indulgent treat.