Pineapple Banana Bread Recipe
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This Pineapple Banana Bread is a delicious twist on your favorite comfort food treat. It’s moist, and tender, with a hint of the tropics. Simple banana bread ingredients with pineapple, its juices, and coconut.
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If you’re a banana bread fan, and are always up for pineapple, you will love this bread. The pineapple adds additional moisture and tenderness and the hint of coconut enhances the flavors.
Some fruits belong together. I’m thinking about the fruit salad I grew up with. It always had bananas, pineapple, and often oranges. This bread reminds me of the flavors in that salad — minus citrus.
So it’s nostalgic, easy to make, and really delicious. Plus, like most banana breads, it freezes well too!
What’s in this Pineapple Banana Bread?
- Ripe bananas
- Large eggs
- Softened butter (lends additional flavor over cooking oil)
- Granulated sugar
- Crushed pineapple with juices
- All-purpose flour
- Baking soda and baking powder
- Shredded coconut (sweetened or unsweetened)
The exact measurements are in the recipe card below but you can see how simple the ingredients are for this easy banana bread recipe!
Reasons to Love Pineapple Banana Bread
- It’s deliciously moist.
- Easy to make.
- Hints of the tropics.
- Scrumptious twist on a classic.
How to Make Pineapple Banana Bread
This simple-to-make bread begins with ripe bananas. You know… the bananas that have been sitting just a tad too long. Yep — those with the black spots. They’re absolutely PERFECT for banana bread!
You will want to preheat the oven to 350 degrees F while assembling the ingredients and mashing the bananas. Set aside.
Then using a bowl and spatula (or a stand mixer/handheld mixer if you prefer, but be careful not to overwork the batter), combine the butter and sugar. Stir in eggs and vanilla; then the mashed bananas along with the crushed pineapple and its juices.
Fold in the dry ingredients of flour, soda, baking powder, salt, and shredded coconut.
Stir just to combine and transfer to a loaf pan. Bake until a toothpick comes out mostly clean; about 55 minutes.
What are the Best Bananas for Banana Bread?
King Arthur puts it best, they say (and I agree), use a “banana that’s way too squishy and soft for your cereal,” and “the blacker the banana, the sweeter and more assertive its flavor.”
What Kitchen Equipment Do I Need?
Very little! As mentioned you can easily make the batter in a bowl with a spoon. You will also need a loaf pan. I prefer banana bread baked in an 8 1/2 x 4 1/2-inch loaf pan but you can also use a 9 x 5-inch pan.
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Pineapple Banana Bread Recipe
Ingredients
- 1 cup sugar
- 1/3 cup butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas about 3 to 4 medium
- 8- ounce can crushed pineapple with juices
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup shredded coconut
Instructions
- Preheat the oven to 350 degrees F. Coat the bottom of an 8 1/2 x 4 1/x-inch loaf pan with nonstick cooking spray (or butter). Set aside.
- Combine the sugar and softened butter in a large bowl. Stir in the eggs and vanilla until blended. Then add the mashed bananas and crushed pineapple with its juices; stir to combine.
- Add the flour, baking soda, salt, baking powder, and shredded coconut to the banana mixture and stir just until moistened.
- Transfer the batter to the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean; about 55 to 60 minutes. Cool in the pan for 5 minutes before transferring to a cooling rack. Let cool completely before slicing.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Fabulously tender and moist, this sweet delight takes me back to my honeymoon on Maui. Thanks for the recipe!
Can I use fresh pineapple in the recipe?I read somewhere that enzymes in fresh pineapple effected rising agents.
I would not recommend using fresh pineapple in this recipe. And you’re right, fresh pineapple contains bromelain, a plant enzyme that breaks down protein (like in eggs), which then affects its ability to rise. Canned pineapple works because during its processing, it’s been heated which then essentially deactivates or largely makes it ineffective.
Can you leave out the Shredded coconut?
Absolutely! It won’t change the bread at all except for flavor.
Can I use coconut extract instead of shedded coconut ? If so how much
Absolutely! Use 1 teaspoon coconut extract.