Moist and flavorful Banana Pineapple Bread made with ripe bananas and crushed pineapple. An easy, tropical twist on classic banana bread!
If you love Banana Bread, this Banana Pineapple version takes it to the next level. The pineapple adds extra moisture and a bright, sweet flavor that pairs perfectly with ripe bananas. Every slice is soft, flavorful, and impossible to resist.
The combination of banana and pineapple creates a soft, tender loaf that doesn’t dry out, making it perfect for making ahead or enjoying throughout the week. It’s a no-fuss recipe that comes together quickly and delivers reliable, delicious results every time. If you love pineapple, also try Pineapple Cookies and Zucchini Bread with Pineapple.
Table of contents
Why We Love This
- Ultra moist and tender. Thanks to the combination of ripe bananas and crushed pineapple.
- Easy to make. With simple pantry ingredients and no mixer required.
- Naturally sweet. Delicious tropical twist in every bite.
- Perfect for any time of day. Breakfast, brunch, snacks, or dessert.
- Great make-ahead recipe. Stays moist for days and freezes well.
- Family-friendly. Always a crowd-pleaser at gatherings or potlucks.
Ingredients
- All-purpose flour – the base that gives the bread structure
- Granulated sugar – adds sweetness
- Light brown sugar – adds moisture and rich flavor
- Baking powder – helps the bread rise
- Baking soda – works with the acids for extra lift
- Ground cinnamon – adds warm spice
- Salt – enhances overall flavor
- Unsalted butter – adds richness and moisture
- Eggs – bind the batter and add structure
- Crushed pineapple – adds sweetness and extra moisture
- Vanilla extract – enhances the flavor
- Bananas, mashed – the main source of moisture and banana flavor
- Walnuts or pecans (optional) – add crunch and texture
Variations
- Chocolate Chip Banana Pineapple Bread: Fold in ½ to 1 cup of chocolate chips for a sweet, melty twist.
- Coconut Banana Pineapple Bread: Add ½ cup shredded coconut to give the bread a tropical flair.
- Spiced Banana Pineapple Bread: Sprinkle in ¼ teaspoon nutmeg or ginger along with the cinnamon for extra warmth.
- Nut-Free Version: Simply omit the walnuts or pecans for a nut-free loaf.
- Mini Loaves or Muffins: Bake in mini loaf pans or muffin tins for single-serve portions. Adjust baking time accordingly.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Step By Step Instructions
- Step 1. First, preheat the oven to 350° and line a 9-inch loaf pan with parchment paper.
- Step 2. Use a large mixing bowl to combine the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3. You will need a separate large bowl. Combine the melted butter and brown sugar until smooth.
Step 4. Next, add the eggs one at a time. Whisk together with the butter mixture.
Step 5. Mix in the crushed pineapple including liquid and vanilla extract.
Step 6. Next, stir in the mashed bananas until combined.
Step 7. Carefully fold in the dry ingredients by hand into the wet mixture. Don’t over mix. Then fold in the walnuts or pecans, if using.
Step 8. Spread the batter evenly into the prepared loaf pan. Allow the bread to bake for 60 to 70 minutes. A toothpick or skewer inserted into the center should come out clean.
Step 9. Finally, remove the bread from the oven. Place the pan on a wire rack and allow to cool.
Step 10. Once the bread is cool, slice and enjoy.
Storage
Room Temperature
Keep the bread in an airtight container or wrapped tightly in plastic wrap. It will stay fresh for up to 3 days.
Refrigerator
Store in an airtight container for up to 1 week. The bread may firm up slightly. Reheat slices gently before serving.
Freezer
Wrap the loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm in the oven before serving.
Pro Tips
- Use overripe bananas – The riper, the sweeter and more flavorful your bread will be.
- Do not drain the pineapple – The juice adds extra moisture, keeping the bread soft and tender.
- Mix gently – Overmixing the batter can make the bread dense; fold ingredients until just combined.
- Optional nuts – Add walnuts or pecans for a crunchy texture or leave them out if you prefer a nut-free bread.
- Check doneness – Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Customize flavors – Add a pinch of nutmeg or a handful of shredded coconut for a tropical twist.
- Make ahead – This bread freezes well; slice before freezing for easy grab-and-go portions.
More Easy Quick Bread Recipes
We’d love to hear from you! Try this Banana Pineapple Bread and let us know how it turned out. Leave a comment with your tips, favorite variations, or any questions, and don’t forget to give us a star rating to share your thoughts!
Banana Pineapple Bread
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 3 large eggs room temperature
- 1 8-ounce can crushed pineapple, do not drain
- 1 ½ teaspoons vanilla extract
- 2 cups overripe bananas mashed
- ¾ cup chopped walnuts or pecans optional
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate large bowl, whisk the melted butter and brown sugar until smooth.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the crushed pineapple (with its liquid) and vanilla extract until fully combined.
- Stir in the mashed bananas until evenly incorporated.
- Gently stir the dry ingredients by hand into the wet mixture just until no streaks of flour remain. Be careful not to over mix.
- Fold in the walnuts or pecans, if using.
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60 to 70 minutes, or until a toothpick or skewer inserted into the center comes out clean.
- Remove from the oven and place the pan on a wire rack. Allow the bread to cool completely before removing it from the pan, slicing, and serving.
