Banana bread is a beloved staple in homes across the world—but what if we told you it could be even better? Enter Pineapple Banana Bread, a luscious, tropical-inspired version of the classic loaf that’s softer, juicier, and just the right kind of sweet. Whether you’re craving a cozy breakfast, a lunchbox treat, or a crowd-pleasing dessert, this fruity, flavorful bread has it all.
Here at SofyaRecipes, founded by culinary expert Sofya Petrova, we believe that the best recipes come from a blend of tradition and innovation. With a background in global cuisines and modern food styling, Sofya brings a fresh take to everyday baking. This Pineapple Banana Bread is the perfect example: familiar and nostalgic, yet refreshingly unique.
Ingredients List
- 3 ripe bananas, mashed
- 1 cup crushed pineapple, well-drained
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (optional, for added crunch)
Ingredient Tips:
- Use very ripe bananas with brown spots for optimal sweetness and moisture.
- Drain your pineapple thoroughly using a sieve or cheesecloth—excess juice will make the bread too soggy.
- Want a richer flavor? Swap in brown sugar or honey for a touch of caramel-like depth.
Timing
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Total Time: About 1 hour 15 minutes
This recipe is about 20% quicker than traditional fruit breads thanks to pineapple’s natural moisture, which helps the batter bake more evenly. To avoid overbaking, test doneness at the 55-minute mark with a toothpick.
Step-by-Step Instructions to Make Pineapple Banana Bread
1. Preheat the Oven
Set your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan. Line with parchment paper for easy removal.
2. Combine Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon if using. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar until light and fluffy. This step helps create a tender, airy crumb.
4. Add Eggs and Vanilla
Mix in eggs one at a time, followed by vanilla extract. Beat well after each addition.
5. Fold in Bananas and Pineapple
Stir in mashed bananas and drained pineapple. The mixture may look a bit loose—that’s perfectly normal.
6. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Stir until just combined. Overmixing can lead to dense bread.
7. Add Nuts (Optional)
If using, gently fold in chopped walnuts or pecans.
8. Bake
Pour batter into the prepared pan. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
9. Cool and Serve
Let the bread cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
Nutritional Information (per slice, yields 10 slices)
- Calories: 230
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 180mg
- Total Carbohydrates: 32g
- Fiber: 1g
- Sugars: 16g
- Protein: 3g
Nutrition will vary slightly depending on ingredient brands and substitutions used.
Healthier Alternatives to Pineapple Banana Bread
Looking to lighten things up without compromising taste? Try these swaps:
- Butter: Replace with mashed avocado or unsweetened applesauce
- Flour: Use 50% whole wheat or almond flour
- Sugar: Try coconut sugar, maple syrup, or a sugar-free substitute
- Eggs: Use flax eggs for a vegan option (1 tbsp ground flaxseed + 3 tbsp water = 1 egg)
You can also check out our Sour Cream Banana Bread for a tangier, protein-rich alternative.
Variations to Try
The base of Pineapple Banana Bread is incredibly versatile. Want to mix things up? Try these delicious ideas:
- Tropical Coconut Version: Add 1/2 cup shredded coconut to the batter for even more island flavor.
- Zesty Citrus Boost: Stir in 1 tablespoon of orange or lime zest for a refreshing twist.
- Chocolate Chip Surprise: Fold in 1/2 cup dark chocolate chips for a dessert-like upgrade.
- Spiced Up: Enhance with nutmeg, allspice, or a pinch of cloves to complement the cinnamon.
You can also explore similar flavor pairings in our Carrot Pineapple Bread for more creative inspiration.
Pairing Ideas
This moist, flavorful bread is perfect on its own—but pairing it can elevate the experience:
- Drinks: Pair with freshly brewed coffee, mango smoothie, or chai tea.
- Spreads: Top with cream cheese, pineapple jam, or vanilla yogurt.
- Plating: Serve with tropical fruits like kiwi and papaya for a beautiful brunch board.
For another fun pairing option, consider trying our Lucky Charms Cookies for a sweet and colorful addition to your treat table.
Serving Suggestions
- Breakfast: Toast slices and top with nut butter or cream cheese
- Dessert: Serve with a scoop of vanilla ice cream or whipped cream
- Brunch: Pair with coffee and a fruit salad
- Holiday Table: Dress it up with a pineapple glaze and fresh mint for spring or summer gatherings
Love creative loaf recipes? Don’t miss our Festive Cinnamon Banana Bread and Blueberry Banana Nut Bread.
Common Mistakes to Avoid
- Using unripe bananas: You’ll miss out on natural sweetness and moisture
- Skipping the pineapple drain: Too much juice = gummy bread
- Overmixing: This activates gluten and makes the loaf dense
- Wrong pan size: A smaller pan will increase bake time and may burn edges
Avoid these slip-ups and you’re on your way to pineapple-banana perfection.
Storing Tips for Pineapple Banana Bread
- Room Temp: Wrap in plastic and store up to 3 days
- Fridge: Extend shelf life to 7 days, tightly sealed
- Freezer: Wrap individual slices and freeze up to 3 months; thaw at room temp or microwave
Make ahead by baking two loaves—one to enjoy, one to freeze!
Conclusion
Pineapple Banana Bread is a sweet, tangy, and comforting twist on a beloved classic. It’s an easy, rewarding bake that brings tropical vibes to your kitchen all year round.
Did you try this recipe? Let us know in the comments and subscribe to SofyaRecipes for more globally inspired, approachable home baking!
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes! Just be sure to finely chop and drain it very well.
Q: Can I make this bread gluten-free?
A: Absolutely—try a 1:1 gluten-free flour blend or almond flour for a nutritious spin.
Q: Can I make muffins instead?
A: Definitely. Bake in a lined muffin tin at 350°F for 20–22 minutes.
Q: How can I enhance the tropical flavor?
A: Add shredded coconut or a splash of coconut extract to the batter.
Q: Can I double the recipe?
A: Yes, but use two pans and rotate them halfway through baking for even results.
Looking for more tropical-inspired bakes? Check out our Deliciously Simple Pineapple Cake and Carrot Pineapple Bread next!