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Pineapple Banana Bread

Slices of pineapple banana bread on parchment paper.
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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.



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


  1. Heat oven to 300°F/150°C. Butter and flour a silicone loaf pan. 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.

  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 the whole banana in half, then each half-lengthwise in half.

  4. In a frying pan, place butter, let it color a bit, and place halved bananas. Sprinkle them with sugar, let them caramelize, and turn the bananas over to cook another side. Using a flexible turner, transfer bananas inside out to 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, cut them into slices, and mash them with a fork. Fold mashed bananas with crushed and drained pineapple into the principal preparation. Add vanilla extract and mix with a spatula just until combined.

  7. Pour the batter into the prepared pan, place the caramelized bananas on top, and bake for 90 minutes. The bread is ready when a toothpick inserted into the center of the cake comes out clean. If it still has the batter, add another 3 to 5 minutes and test again. Wait until the bread is cooled to unmold and slice it.


  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 oven varies, 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.  





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