Super Moist Pineapple Banana Bread

Quick Summary: To make moist pineapple banana bread, cream softened butter with brown sugar, mix in eggs and sifted flour, baking powder, and cinnamon, then fold in mashed overripe bananas and drained crushed pineapple. Pour into a loaf pan, top with caramelized bananas, and bake at 300°F (150°C) for about 90 minutes, until a toothpick comes out clean. The pineapple and bananas keep every slice super moist, with 282 calories per slice.

Made with a handful of ingredients, this tropical pineapple banana bread is super moist and full of flavor. It is great for breakfast, an afternoon snack, or dessert.

What is pineapple banana bread?

Pineapple banana bread is a quick bread made with mashed ripe bananas and crushed pineapple. The pineapple keeps the loaf moist and adds a mild tropical, Hawaiian-style flavor, while the bananas bring natural sweetness.

It bakes like classic banana bread but has a softer, moister crumb, and this version is finished with caramelized bananas on top.

Why you'll love this recipe

• Super moist: mashed bananas and crushed pineapple keep every slice of this banana pineapple loaf tender and moist.
• Tropical twist: pineapple turns a classic banana bread into a lightly tropical treat.
• Easy to make: the batter comes together quickly, so even a beginner baker will succeed.
• Caramelized banana topping: golden caramelized bananas on top add flavor you will not find in other banana and pineapple bread recipes.
• Anti-waste: a good way to use up overripe bananas that are ready to be thrown out.
• Easy to personalize: add nuts, coconut, citrus zest, or chocolate chips to make it your own.

Ingredients

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

• 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 ripening 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 good taste and texture.

• All-purpose flour brings all ingredients together. Measure it with a food scale or with a spoon-and-level method. You can 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 warm, rounded flavor. However, you can replace it with an alcohol-free vanilla flavor if desired. 

Equipment

To make pineapple banana bread at home, gather these basic kitchen tools before you start:

• mixing bowl
• electric mixer
• rubber spatula
• flour sifter
• frying pan
• sharp knife
• fork or potato masher
• silicone loaf pan (8 x 4.5 inches), or a nonstick loaf pan
• wire rack

How to make pineapple banana bread

Step 1. Heat oven to 300°F (150°C). Butter and flour silicone loaf pan (read on baking with silicone molds). If using 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.

Step 2. In a mixing bowl, combine all-purpose flour, baking powder, and ground cinnamon and sift them using a flour sifter.

Step 3. To caramelize bananas, peel 1 ½ yellow bananas and, using a sharp knife, scrape bananas to remove the starch (photo 1). Cut each banana in half, then cut each half lengthwise. 

Step 4. In a frying pan, melt the butter, let it color a bit, then add the halved bananas (photo 2). Sprinkle with sugar, let it caramelize, then turn the bananas to cook the other side (photo 3). Using a flexible turner, flip the bananas inside out onto a plate and set aside.

Step 5. 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).

Step 6. Peel the bananas, slice them, and mash with a fork. Fold the mashed bananas and crushed, drained pineapple into the main mixture (photo 6). Add vanilla extract and mix with a spatula just until combined (photo 7).

Step 7. Pour the batter into the prepared pan, top with the caramelized bananas (Photo 8), and bake for 90 minutes. The bread is ready when a toothpick inserted into the center 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 has cooled before unmolding and slicing 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. 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.
5. Drain the crushed pineapple well before folding it in, so the batter does not get too wet and the loaf bakes through.
6. Test for doneness with a toothpick inserted in the center: it should come out clean or with a few dry crumbs, not wet batter.

Recipe variations

This banana bread with pineapple is easy to adapt. Once you have the base batter, try one of these variations:

• Warm spices: add a pinch of ground ginger or a little grated fresh ginger, since cinnamon and ginger pair well together.
• Nutty: fold in roasted walnuts, pecans, hazelnuts, or macadamia nuts (how to roast hazelnuts).
• Chocolate chip: stir in a handful of chocolate chips for a sweeter loaf.
• Citrus: add lemon, lime, or orange zest to brighten the tropical flavor.
• Coconut: mix in shredded coconut or unsweetened coconut flakes for a Hawaiian-style pineapple banana bread.
• Extra moist: swap some butter for oil or add a spoon of sour cream (how to make a cake moist).
• Muffins: divide the batter into a muffin pan and bake at 300°F (150°C) for about 45 minutes, or 30 minutes for mini muffins.
• Mini loaves: split the batter between four mini loaf pans, bake for 50 to 60 minutes, and wrap them as a gift with these sweet bread gift tags.

Storing & freezing

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 the butter 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 into 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 in: it will be ready for lunchtime.

Recipe FAQ

Do you need to drain crushed pineapple for banana bread?
Yes. Drain the crushed pineapple well before adding it to the batter. Extra juice makes the batter too wet, which can leave the center of the loaf gummy or underbaked.

Can I use fresh pineapple instead of canned?
Canned crushed pineapple is easiest because it is soft and already juicy. Fresh pineapple works too, but chop it finely and drain off the juice so the loaf is not too wet.

How do you make pineapple banana bread more moist?
It is already moist thanks to bananas and pineapple. For an even softer crumb, swap some butter for oil, add a tablespoon of sour cream or Greek yogurt, or use an extra egg yolk.

Do you put eggs in pineapple banana bread?
Yes, eggs add structure, moisture, and lift. For an eggless version, replace each egg with a flax or chia egg (1 tablespoon ground seeds plus 3 tablespoons water).

Should you refrigerate pineapple banana bread?
This loaf is made with butter, so it is best kept at room temperature in an airtight container for up to 3 days. Refrigerating it can make the butter firm and the bread dry. For longer storage, freeze it.

Is pineapple good in banana bread?
Yes. Crushed pineapple adds moisture, natural sweetness, and a light tropical flavor, so the loaf stays soft and tender. Just drain it well so the batter is not too wet.

How do you make Hawaiian pineapple banana bread?
For a Hawaiian-style loaf, add shredded coconut and a handful of chopped macadamia nuts or pecans to the batter along with the pineapple. The coconut and nuts give it that tropical, island flavor.

How many calories are in a slice?
Each slice has about 282 calories, based on 12 slices per loaf.

Love quick breads? Try these next!

• Carrot Pineapple Bread
• Apple Crumble Bread
• Pumpkin Streusel Bread
• Mini Zucchini Bread

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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.