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Pineapple Banana Bread

Pineapple banana bread with crushed pineapple makes a golden, jewel-dense quick loaf that stays extra moist with a subtle tropical fruity note. A simple stir-together batter yields a tender crumb with a slight chew from the pineapple.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Pineapple banana bread
  • 2 ripe bananas Mashed
  • 1 can (8 oz) crushed pineapple Drained; reserve juice
  • 0.33 cup butter Melted
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 2 tbsp pineapple juice Reserved
  • 0.5 cup shredded coconut or macadamia nuts Optional

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep the loaf pan and oven
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Reserve the drained pineapple juice for later measuring and set it aside.
Mix the wet ingredients
  1. Whisk the melted butter, sugar, eggs, vanilla, and pineapple juice into the mashed bananas until combined.
Add pineapple and dry ingredients
  1. Stir in the drained crushed pineapple.
  2. Fold in the all-purpose flour, baking soda, baking powder, and salt until just combined; fold in shredded coconut or macadamia nuts if using.
Bake and cool
  1. Pour the batter into the prepared pan and bake for 60–70 minutes until deeply golden and a toothpick comes out clean.
  2. Cool in the pan for 15 minutes before turning out to set so the loaf stays extra moist.

Notes

For the best texture, mash bananas thoroughly and fold the dry ingredients only until you no longer see dry flour. Store tightly wrapped at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a dairy-free swap, use a plant-based butter substitute in the same amount.