Pineapple Banana Bread is a tasty twist on the classic breakfast favorite. This quick bread recipe is moist, sweet, and easy to make.
Today, I’ve got something super special for you. Imagine the classic banana bread you love but with a tantalizing tropical twist. Sure, bananas are technically tropical.
We just don’t tend to think of banana bread as a tropical food, haha! Picture the sweetness of overripe bananas blending seamlessly with juicy crushed pineapple to create a moist banana pineapple bread that’s simply irresistible.
The moment you take that first bite, you’re transported to a Hawaiian beach, soaking up the sun and enjoying the flavors of paradise. Excited? I know I am!
Bring a slice of the tropics into your kitchen with this easy pineapple banana bread recipe. Whether you’re a long-time fan of banana bread or just looking for new recipes to try, this one is bound to become a staple.
Happy baking and I hope this tropical delight becomes one of your best banana bread recipes! Until next time, keep those ovens warm and your taste buds dancing!
Common Questions About Pineapple Banana Bread
Can I use fresh pineapple instead of crushed pineapple?
Absolutely! Fresh pineapple tidbits can add an extra burst of tropical flavor. However, make sure they’re finely chopped to maintain the bread’s moist texture. It’s hard to say what the exact difference will be with this slight change.
How do I know when my bananas are ripe enough?
Overripe bananas are the secret ingredient here! They have brown spots on the skin and are soft to the touch, offering the best natural sweetness.
If you don’t have overripe ones, toss your bananas in the freezer. Once they’re frozen, let them thaw out again. This process will get you the texture you want!
Is this similar to hummingbird bread or cake?
It’s close! While both have banana and pineapple, hummingbird bread often includes other ingredients like pecans. This recipe focuses on the delightful combo of pineapple and banana.
Storage
This moist bread is just plain yummy. I love having it on the counter next to a dish of butter. Sure, it’s great for breakfast, but I certainly don’t hesitate to eat it throughout the day!
Refrigerator
Keep the bread in an airtight container. It should stay fresh for up to a week at room temperature. Toss it into the fridge if you want it to last longer!
Freezer
Wrap individual slices or the entire loaf in aluminum foil or plastic wrap, then place in a freezer bag. It can be stored for up to 3 months.
Tips
One great tip that I follow is to always take notes on my recipe card, especially the first time I make it. That way, the next time, I will have a good idea of what to adjust, if anything!
- Consistency: For the best results, mix wet ingredients and dry ingredients in separate bowls before combining.
- Pans: Mini loaf pans can be used if you’re looking for smaller portions. Just remember to adjust the cooking time!
- Freshness: The easiest way to keep your bread fresh? Store slices in an airtight container at room temperature.
- Cooling: After baking, allow your bread to cool in the prepared pan for a bit, then transfer it to a wire rack to cool completely.
Ingredients
Mashed bananas are one of my favorite sweeteners. From smoothies to bread, they add that special something. Add pineapple and you’ve got a match made in heaven!
- All-purpose flour
- Baking soda
- Ground cinnamon
- Salt
- Granulated sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Crushed pineapple
- Mashed ripe bananas
How to Make Pineapple Banana Bread
We’re making this just like regular banana bread. Keep an eye on your bread around the 50-minute mark. Every oven is a little different and you don’t want that bread to dry out!
- Preheat the oven to 350 degrees.
- Prepare two regular loaf pans or 3 to 4 mini loaf pans with nonstick cooking spray.
- Whisk together the dry ingredients: flour, baking soda, cinnamon, salt, and sugar.
- In a mixing bowl, beat the eggs. Then add the vegetable oil, vanilla extract, pineapple, and banana until blended.
- Add the dry ingredients and stir just until combined.
- Divide the batter between the prepared baking pans.
- Bake for 60 to 65 minutes or until a toothpick inserted in the center returns clean.
- Cool in the pans for 5 to 10 minutes before removing them to continue cooling on a wire rack.
Kitchen Supplies You’ll Need for Pineapple Banana Bread
If you want to do these in mini loaves, feel free. Just make sure to adjust the bake time accordingly. I know my kids love having their own little loaf for lunch!
- Large mixing bowl (for dry ingredients)
- Separate bowl (for wet ingredients)
- Rubber spatula
- Prepared loaf pan (or mini loaf pans)
- Wire rack
What to Serve With Pineapple Banana Bread
This bread is a treat on its own, but to elevate it? Spread a dollop of cream cheese or a smear of sour cream for a creamy contrast.
For a morning beverage? Pineapple juice or a tropical smoothie pairs beautifully, enhancing the tropical experience.
Why You Should Make Pineapple Banana Bread
Sometimes it’s fun to think outside the box a little. Banana bread is one of those classic favorites that everyone knows. How often do we experiment with it, though, besides adding different nuts?
- Flavor Fusion: The addition of pineapple takes the traditional banana bread up a notch.
- Versatile Serving: Enjoy it for breakfast, snack, or dessert!
- Healthy Alternative: With natural sweetness from the bananas and pineapple, it’s a healthier twist on favorite recipes.
- Crowd-Pleaser: This tropical spin on a classic is always a big hit at gatherings.
Variations and Add-Ins for Pineapple Banana Bread
I know you’ve got some great ideas for additions to this recipe. Be sure to let us all know in the comments below! It’s always great to hear how other people like to enjoy their own versions.
- Nuts About Nuts: Sprinkle in macadamia nuts for a Hawaiian banana bread recipe vibe.
- Choco-Love: Add some chocolate chips for an extra sweetness burst.
- Go Coconutty: Coconut oil can replace vegetable oil for a pineapple coconut banana bread twist.
- Whole Grain Goodness: Substitute whole wheat flour for all-purpose flour for a healthful touch.
If you love this easy quick bread recipe, you’re going to love these other banana bread recipes too. Please click each link below to find the easy, printable recipe!
More Great Quick Bread Recipes
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Pineapple Banana Bread
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups granulated sugar
- 3 eggs
- 1 ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- 8 ounces crushed pineapple drained
- 2 cups bananas mashed and ripe
Instructions
- Preheat the oven to 350 degrees.
- Prepare two regular loaf pans or 3 to 4 mini loaf pans with nonstick cooking spray.
- Whisk together the dry ingredients: flour, baking soda, cinnamon, salt, and sugar.
- In a mixing bowl, beat the eggs. Then add the vegetable oil, vanilla extract, pineapple,
- and banana until blended.
- Add the dry ingredients and stir just until combined.
- Divide the batter between the prepared baking pans.
- Bake for 60 to 65 minutes or until a toothpick inserted in the center returns clean.
- Cool in the pans for 5 to 10 minutes before removing to continue cooling on a wire rack.
Notes
Equipment
- 2 loaf pans
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Ginger Prince says
Can this be made in a 9×13 pan.
Suggested cook time.
Gina Kleinworth says
I’m sorry, I have never made it in anything but a loaf pan – so I can’t say for sure.