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Pineapple Banana Bread

Slices of pineapple banana bread on parchment paper.
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This super moist pineapple banana bread combines mashed overripe bananas with crushed pineapple for a soft, lightly tropical loaf. Topped with caramelized bananas, this easy banana bread with pineapple is great for breakfast, a snack, or dessert.

Ingredients

Scale

For the caramelized bananas:

  • 1.5 medium-sized yellow bananas
  • 2 teaspoons (10 g) of unsalted butter
  • 2 teaspoons (8 g) granulated sugar

For the bread batter:

  • 5.3 oz. (150 g) unsalted butter softened
  • 1 cup (200 g) brown sugar
  • 2 large eggs
  • 1 2/3 cups + 4 tablespoons (240 g) all-purpose flour
  • 2 teaspoons (10 g) baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 pinch of salt
  • 2 medium-sized overripe bananas (200 g), mashed 
  • 3.5 oz. (100 g) crushed pineapple, drained
  • 1 tablespoon vanilla extract

Instructions

  1. Heat oven to 300°F (150°C). Butter and flour a silicone loaf pan. 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.
  2. In a mixing bowl, combine all-purpose flour, baking powder, and ground cinnamon and sift them using a flour sifter.
  3. To caramelize bananas, peel 1 1/2 yellow bananas and, using a sharp knife, scrape bananas to remove the starch. Next, cut each banana in half, then cut each half lengthwise.
  4. In a frying pan, melt the butter, let it color a bit, and place the halved bananas. Sprinkle with sugar, let it caramelize, then turn the bananas to cook the other side. Using a flexible turner, flip the bananas inside out onto a plate and set aside.
  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. Add sifted dry ingredients, salt, and eggs, and gently mix with a rubber spatula.
  6. Peel the bananas, slice them, and mash with a fork. Fold the mashed bananas and crushed, drained pineapple into the main mixture. Add vanilla extract and mix with a spatula just until combined.
  7. Pour the batter into the prepared pan, top with the caramelized bananas, and bake for 90 minutes. The bread is ready when a toothpick inserted into the center comes out clean. If it still has the batter, add another 3 to 5 minutes and test again. Wait until the bread has cooled before unmolding and slicing.

Notes

  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.  

Nutrition

Find it online: https://www.bakinglikeachef.com/pineapple-banana-bread/