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Moist, buttery banana bread is studded with sweet and tangy pineapple in this delicious pineapple banana bread.
Some of my very favorite recipes to make are quick bread recipes. They’re easy to make, often don’t require a mixer or special equipment, and there are so many variations for all seasons.
Pumpkin bread and apple fritter bread are some favorites for fall. Zucchini bread is great in late summer. Lemon blueberry bread is a springtime favorite.
And recipes like this pineapple banana bread are great for any time of year!
How to make pineapple banana bread
This pineapple banana bread recipe is based off of my very favorite banana bread: Dominique Ansel’s banana bread.
For this version, I added in tangy crushed pineapple and folded in some shredded coconut. It has some real hummingbird cupcake vibes!
If you love recipes like my pineapple zucchini cake or pineapple carrot cake, you’ll love this pineapple banana bread.
Ingredients you’ll need
To make this quick bread, you will need:
- 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
- 3 large eggs
- 1 ½ teaspoons pure vanilla extract
- 2 cups mashed ripe bananas (from about 4 large bananas)
- 14 tablespoons melted unsalted butter
- 1 (20-ounce) can crushed pineapple, drained very well
- ¾ cup shredded or flaked coconut, sweetened or unsweetened
- Coarse sugar for sprinkling on top
Before you start baking, make sure you know how to measure flour correctly. This will help your banana bread to come out perfect every time.
If you run out of brown sugar, you can make a quick brown sugar substitute to use instead. I also suggest learning how to soften brown sugar in case yours hardens in the pantry.
This recipe uses 4 bananas, which is more than a lot of banana bread recipes use. The result is a bread that is full of sweet banana flavor, so save up those ripe bananas!
I know 14 tablespoons of butter feels like a lot, but I promise that it makes for a super rich, moist, flavorful bread. It’s worth the splurge!
Adding some shredded or flaked coconut is a great way to add extra flavor to this recipe, since coconut goes so well with both pineapple and bananas. You can use sweetened or unsweetened coconut – whichever you have on hand is fine.
Take a few minutes to toast the coconut for extra nutty flavor. You can thank me later!
Making this pineapple banana bread recipe
This pineapple banana bread is made in a 10×5-inch loaf pan. Grease the pan with nonstick spray and set it aside.
In one large bowl, whisk together the sugars with the flour, baking powder, baking soda, salt, and nutmeg.
In another bowl, whisk together the eggs and vanilla with the mashed bananas. Add this mixture to the dry ingredients and mix until just combined.
Pour in the melted butter and stir until fully incorporated, then fold in the crushed pineapple and the coconut.
Pour the batter into the prepared loaf pan and sprinkle the top with coarse sugar for a lovely crunchy sugar topping. Bake at 350°F for 1 hour and 10 minutes (70 minutes), or until a tester inserted into the center of the bread comes out clean.
Let the bread cool for at least 20 minutes before enjoying.
Storage tips
Cooled pineapple banana bread can be stored, well wrapped, at room temperature for up to 3 days or in the refrigerator for up to 5 days.
For longer-term storage, freeze the bread. Wrap the whole loaf in a layer of plastic wrap followed by a layer of foil or wrap individual slices in plastic wrap and store in a zip-top freezer bag.
Thaw the full loaf on the counter for a few hours. Thaw and rewarm individual slices by unwrapping them and microwaving for 30-60 seconds.
FAQs
If you don’t have a 10×5-inch loaf pan, you can divide the batter for this pineapple banana bread between two 8×4-inch pans and bake for about 65-70 minutes.
You could also divide the batter between about 24 lined or greased muffin wells and bake for 18-22 minutes. The tops won’t dome as much as with banana bread muffins, but they will still taste great.
Yes. You can substitute your favorite dairy-free/vegan butter for the butter in this pineapple banana bread.
Absolutely. Feel free to leave the coconut out if you don’t care for it or have an allergy.
Pineapple Banana Bread
Equipment
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
- 3 large eggs
- 1 ½ teaspoons pure vanilla extract
- 2 cups mashed ripe bananas from about 4 large bananas
- 14 tablespoons unsalted butter melted and cooled
- 1 can crushed pineapple 20 ounces, drained very well
- ¾ cup shredded or flaked coconut sweetened or unsweetened (optional)
- Coarse sugar for sprinkling on top (optional)
Instructions
- Preheat the oven to 350°F. Grease (1) 10" x 5" x 3 ½" loaf pan and set aside.
- In a large bowl, whisk together the sugars, flour, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a separate large bowl, whisk together the eggs and vanilla and combine with the mashed bananas.
- Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated. Fold in the well-drained pineapple and coconut (if using) until fully incorporated.
- Pour the batter into prepared pan and sprinkle the top with coarse sugar. Bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
