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Pineapple Banana Bread Recipe

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4 from 4 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings

Description

This Pineapple Banana Bread is a moist, tropical twist on classic banana bread, combining ripe mashed bananas and well-drained crushed pineapple for a burst of fruity flavor. With hints of coconut and warm spices like nutmeg, it’s a perfect sweet loaf ideal for breakfast, snacks, or dessert. The bread is baked to a golden brown with a delicate crumb and a sprinkle of coarse sugar on top for a pleasant crunch.

Ingredients

Dry Ingredients

  • 1 cup granulated sugar
  • ½ cup lightly packed light brown sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • ½ teaspoon grated nutmeg

Wet Ingredients

  • 3 large eggs
  • 1½ teaspoons pure vanilla extract
  • 2 cups mashed ripe bananas (about 4 large bananas)
  • 14 tablespoons unsalted butter (melted and cooled)
  • 1 can crushed pineapple (20 ounces, drained very well)

Optional

  • ¾ cup shredded or flaked coconut (sweetened or unsweetened)
  • Coarse sugar (for sprinkling on top)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 10″ x 5″ x 3½” loaf pan thoroughly to prevent sticking and set it aside.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the granulated sugar, light brown sugar, all-purpose flour, baking powder, baking soda, fine sea salt, and grated nutmeg until evenly combined. Set this dry mixture aside.
  3. Combine wet ingredients: In a separate large bowl, whisk the eggs with the pure vanilla extract. Then add the mashed ripe bananas and whisk again to integrate.
  4. Combine wet and dry mixes: Pour the wet banana-egg mixture over the dry ingredient mixture. Mix gently just until the ingredients are combined; do not overmix to keep the bread tender and moist.
  5. Add butter, pineapple, and coconut: Stir in the melted and cooled unsalted butter until fully incorporated. Then carefully fold in the well-drained crushed pineapple and the shredded or flaked coconut if using, making sure these are evenly distributed throughout the batter.
  6. Prepare for baking: Transfer the batter into the prepared loaf pan, spreading it evenly. Sprinkle coarse sugar on top if desired to add a crunchy texture and sweet finish.
  7. Bake the bread: Bake in the preheated oven for about 1 hour and 10 minutes, or until the top is golden brown and a cake tester or toothpick inserted into the center comes out clean.
  8. Cool and serve: Remove the bread from the oven and allow it to cool in the pan on a wire rack for 20 minutes before slicing. This rest ensures the bread sets properly for neat slices.

Notes

  • Ensure the crushed pineapple is very well drained to prevent excess moisture that can affect the bread’s texture.
  • You can use either sweetened or unsweetened shredded coconut depending on your preference.
  • If you want a less sweet bread, reduce the sugar slightly.
  • Use ripe bananas with brown spots for maximum sweetness and flavor.
  • Store leftover bread wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/pineapple-banana-bread-recipe/