If you’ve ever thought regular banana bread couldn’t get any better, let me introduce you to Pineapple Banana Bread. This recipe takes your favorite homemade banana bread to the next level by adding crushed pineapple, which makes every slice extra moist and gives it that irresistible tropical flavor.

The best part about Pineapple Banana Bread? It’s incredibly easy to whip up, whether you’re a weekend baker or just trying to use up those overripe bananas. I always love recipes that don’t require fancy ingredients or complicated steps — just simple kitchen staples like ripe bananas, canned pineapple, flour, and sugar. A little mixing, a little baking, and your kitchen will smell like a cozy island getaway.

This pineapple banana bread recipe is perfect for breakfast, brunch, or as an afternoon snack. The tropical flavor combination makes it a hit at potlucks and family gatherings too. And let’s be honest — there’s something satisfying about slicing into a perfectly golden loaf that you’ve made from scratch!

So grab those ripe bananas and a can of crushed pineapple, and let’s bake some sunshine into your day. Whether you enjoy it warm with butter or toasted the next morning, this Pineapple Banana Bread will easily become your new favorite go-to recipe.

What Makes This Pineapple Banana Bread Special?

Extra Moist Texture: Thanks to the crushed pineapple and ripe bananas, this loaf stays soft and tender for days.
Tropical Flavor Burst: The mix of banana and pineapple gives the bread a unique island-inspired twist.
One-Bowl Recipe: Minimal cleanup and super easy for beginners.
Versatile & Customizable: Perfect with nuts, coconut flakes, or even a cinnamon swirl.
Freezer-Friendly: Make a double batch and freeze one loaf for later.

If you’re after a banana bread recipe that’s more exciting than the classic, this Pineapple Banana Bread is a must-try. The pineapple not only adds flavor but also keeps the loaf from drying out, even after a few days. Plus, no fancy equipment is required — just a mixing bowl, whisk, and loaf pan.

Ingredient Notes

Bananas: Use very ripe bananas — the browner, the better. Their natural sweetness and moisture are key.
Crushed Pineapple: Canned crushed pineapple (with juice) makes the loaf ultra moist and tropical. Fresh pineapple works too, but it should be finely chopped.
All-Purpose Flour: Simple and reliable, but you can swap for whole wheat flour for a nuttier texture.
Granulated Sugar: Sweetens the loaf, but you can reduce the amount if your bananas are extra ripe.
Eggs: Help bind everything together and give structure.
Baking Soda & Baking Powder: The perfect leavening combo for light and fluffy bread.
Butter or Oil: Both work, but butter adds a rich, comforting flavor.
Vanilla Extract: Rounds out the flavors.
Optional Add-ins: Chopped pecans, shredded coconut, or a pinch of cinnamon.

Equipment tip: Use a standard 9×5-inch loaf pan. A non-stick or parchment-lined pan makes removing the loaf a breeze!

How To Make Pineapple Banana Bread

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. (Lining with parchment helps with easy removal.)
Mash 3 ripe bananas in a large mixing bowl until smooth, then stir in 1 cup of crushed pineapple (including juice).
Whisk in 2 large eggs, 1/2 cup melted butter (or oil), 3/4 cup granulated sugar, and 1 teaspoon vanilla extract until combined.
In a separate bowl, sift 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and a pinch of salt.
Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. (Don’t overmix, or the bread will turn out dense.)
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. (If the top browns too quickly, cover it loosely with foil around the 40-minute mark.)
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

The result? A perfectly moist, golden loaf bursting with tropical flavor!

Storage Options

Room Temperature: Store the loaf in an airtight container or wrapped in foil for up to 3 days.
Refrigeration: Wrap tightly and refrigerate for up to 1 week.
Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature.
Reheating: Toast slices or microwave for 15-20 seconds for that fresh-baked warmth.

Variations and Substitutions

Swap crushed pineapple for pineapple chunks for a fruitier texture.
Add chopped walnuts or pecans for crunch.
Stir in shredded coconut for an island-inspired upgrade.
For a healthier twist, use whole wheat flour and reduce sugar to 1/2 cup.
Add a teaspoon of cinnamon or nutmeg for a spiced banana bread vibe.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes! Just finely chop and use the same amount, but make sure it’s juicy to keep the moisture level right.

Why did my banana bread turn out dry?
Overbaking or using under-ripe bananas can dry it out. Always check doneness with a toothpick at the 50-minute mark.

Can I make this recipe vegan?
Yes — replace eggs with flax eggs and butter with coconut oil or vegan butter.

How can I make this bread gluten-free?
Use a 1:1 gluten-free flour blend designed for baking, and check the texture as gluten-free batters can behave differently.

Is it okay to freeze the batter instead of the baked loaf?
No — bake first, then freeze the cooled loaf for best results.

Can I make muffins with this batter?
Absolutely! Fill lined muffin tins 3/4 full and bake at 350°F for 20-25 minutes.

Conclusion

There you have it — a foolproof recipe for Pineapple Banana Bread that’s moist, flavorful, and super easy to make. This loaf will brighten up your breakfast table, impress guests, or satisfy that sweet afternoon craving. Give it a try, and don’t forget to share your photos and baking stories! I’d love to hear how your loaf turns out.

Pineapple Banana Bread: A Moist and Flavor-Packed Tropical Twist

Author: Sofia
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf (8-10 slices) 1x

Print Recipe

Ingredients

Scale

3 ripe bananas
1 cup crushed pineapple (with juice)
2 large eggs
1/2 cup melted butter (or oil)
3/4 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, mash bananas and mix with pineapple.
Whisk in eggs, butter, sugar, and vanilla.
Sift and mix dry ingredients in another bowl.
Combine wet and dry mixtures gently.
Pour batter into the pan and bake for 50-60 minutes.
Cool before slicing and enjoy!

Nutrition

Calories: 230
Sugar: 16g
Fat: 9g
Carbohydrates: 33g
Protein: 3g