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.

Front view of sliced Pineapple Banana Bread with fresh pineapple and bananas

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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!

Side view of sliced Pineapple Banana Bread with fresh bananas and pineapple in the background

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.
Top view of unsliced baked Pineapple Banana Bread in a glass loaf pan

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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Top view of sliced Pineapple Banana Bread on a wood cutting board
Front view of sliced Pineapple Banana Bread with fresh pineapple and bananas

Pineapple Banana Bread Recipe

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

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.


  • 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


  1. 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.
  2. 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.
  3. Add the flour, baking soda, salt, baking powder, and shredded coconut to the banana mixture and stir just until moistened.
  4. 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.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 44mgSodium: 273mgCarbohydrates: 45gFiber: 2gSugar: 25gProtein: 4g

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  1. Can I use fresh pineapple in the recipe?I read somewhere that enzymes in fresh pineapple effected rising agents.

    1. 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.

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