Moist Pineapple Banana Bread

Made with a handful of ingredients, this tropical-sounding pineapple banana bread is super moist, yummy, and delicious. It is great for breakfast, afternoon snacks, or dessert.

Traditional Banana Bread is a big hit among anti-waste recipes that are famous for using overripe bananas, which are too ripe to be served. It eventually became the main secret of the cake's success, born in the United States during the economic crisis of 1929.

Jump to:

• Why you should try this recipe
• Ingredients
• Variations & Substitutions
• How to make pineapple banana bread
• Expert tips
• Storage
• Recipe FAQ
• Love quick breads? Try these next!
• Recipe card
• Comments

Pineapple banana bread is an excellent alternative to classic banana bread. The addition of pineapple adds more moisture and makes it even more delicious.

Discover the ingredients and step-by-step instructions for making banana bread with pineapple.

Why you should try this recipe

• This quick bread is a tropical twist on a great American pastry classic.
• The pineapple banana bread recipe is so easy to make that even a beginner baker will succeed.
• You have probably had all the ingredients on hand to whip up the batter.
• It is a no-fail banana and pineapple bread that turns out perfectly every time.
• Due to bananas and crushed pineapple, it is super moist with a tender crumb.
• It is an anti-waste recipe, a saver for bananas ready for throwing away.
• It allows you to personalize the loaf as you wish.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Now let's talk about some of the key ingredients:

• Bananas: Use overripe bananas, the ripest possible fruits with black spots. The brown bananas bring extra sweetness and flavor. You can use thawed bananas if preferred. If you have yellow bananas, there is a trick to ripe them in a few minutes. Bake the unpeeled bananas at 250-300°F (120-150°C) for 15-20 minutes. Let them cool before using them in the recipe. You will also need 1.5 yellow bananas for caramelization.
• Pineapple is a secret ingredient that gives this tropical banana bread a new texture and flavor. You can buy canned pineapple in slices or pineapple tidbits. You can cut it into small chunks or crush it; it is your choice. I haven't tried this recipe with fresh pineapple, but it should work too.
• Butter: the recipe calls for softened unsalted butter, not melted butter. Take it out of the fridge 1-2 hours before you start.
• Brown sugar: rich in molasses, it brings moisture, sweetness, and caramelized flavor to the loaf.
• Eggs: use large eggs for the best taste and texture.
• All-purpose flour brings all ingredients together. Measure it with a food scale or with a spoon-and-level method. For a healthier version of the quick bread, replace ⅓ of plain flour with whole wheat flour.
• Baking powder works as a chemical leavener; choose aluminum-free baking powder if possible.
• Ground cinnamon helps highlight all of the other flavors.
• Salt enhances all the flavors; you can use French fleur de sel if available.
• Pure vanilla extract brings a beautiful flavor. However, you can replace it with an alcohol-free vanilla flavor if desired. 

Variations & Substitutions

What's the best about this banana bread with pineapple? It allows you to personalize it in the way you desire.

If you love warm spices, try to add a pinch of ground ginger or a bit of grated fresh ginger: cinnamon and ginger make a beautiful match.

For a gourmet version, add roasted nuts (walnuts, pecans, hazelnuts, macadamia nuts, etc.) or chocolate chips. Read on how to roast hazelnuts.

Add some lemon, lime, or orange zest to play with citrus flavors. But don't limit yourself to add-ins: shredded coconut or unsweetened coconut flakes and dried fruits can be added to the recipe. 

If you ever want to make your banana bread moister, you can experiment with some ingredients. Discover how to make a cake moist.

To make muffins, divide the batter between muffin wells and bake at 300°F/150°C for 45 minutes or until a toothpick comes out clean. If you want to make mini muffins, bake them at 300°F/150°C for 30 minutes. Avoid overbaking!

To make mini loaves, split the batter between four mini loaf pans, bake for 50-60 minutes and wrap them up as a gift. You will surely love these free sweet bread gift tags.

How to make pineapple banana bread

Heat oven to 300°F/150°C. Butter and flour silicone loaf pan (read on baking with silicone molds). In the case of a nonstick loaf pan, line it with parchment paper leaving about 2 inches/5 cm of paper folded over the top. Set the pan aside.

In a mixing bowl, combine all-purpose flour, baking powder, and ground cinnamon and sift them using a flour sifter.

To caramelize bananas, peel 1 ½ yellow bananas and, using a sharp knife, scrape bananas to remove the starch (photo 1). Cut the whole banana in half, then each half-lengthwise in half. 

In a frying pan, place butter, let it color a bit, and place halved bananas (Photo 2). Sprinkle them with sugar, let them caramelize, and turn the bananas over to cook another side (Photo 3). Using a flexible turner, transfer bananas inside out to a plate and set aside.

For the bread batter, place softened butter and brown sugar in a large bowl and beat for 3-5 minutes using an electric mixer (Photo 4). Next, add sifted dry ingredients, salt, and eggs, and gently mix with a rubber spatula (Photo 5).

Peel the bananas, cut them into slices, and mash them with a fork. Fold mashed bananas with crushed and drained pineapple into the principal preparation (Photo 6). Add vanilla extract and mix with a spatula just until combined (Photo 7).

Pour the batter into the prepared pan, place the caramelized bananas on top (Photo 8), and bake for 90 minutes. The bread is ready when a toothpick inserted into the center of the cake comes out clean (Photo 9).

If it still has the batter on it, add another 3 to 5 minutes and test again. Wait until the bread is cooled to unmold and slice it.

Expert tips

1. Use a fork, an electric handheld mixer, or a potato masher to mash bananas.
2. Do not overmix the batter once you add mashed bananas and crushed pineapple. Instead, gently mix to combine.
3. Do not overbake. The ovens vary, so check your bread 5-10 minutes before the time is up.
4. Serve banana pineapple loaf with a dollop of mascarpone, Chantilly cream, a scoop of ice cream, or slabs of salted butter.  

Storage

Store your banana bread in an airtight container for 3 days at room temperature.

Avoid refrigerating it since it is made with butter. The sweet bread will become hard because of the butter, which freezes in cold temperatures. 

You can freeze the loaf as a whole or as individual slices. Wrap the bread or each piece in plastic wrap, then cover with aluminum foil. Place it into a freezer bag and press out all the air. Label it and bring it in the freezer for up to 3 months.

To defrost, bring the loaf to the fridge overnight. If you want a slice, pop it in the microwave for a few seconds. To include it in your lunch box, put the frozen slice: it will be ready for lunchtime.

Recipe FAQ

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.