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Pineapple Banana Bread

Pineapple banana bread with crushed pineapple makes a golden, tropical loaf that’s extra moist. This quick bread bakes until deeply golden, with a jewel-dense crumb and a subtle chew from pineapple.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Wet ingredients
  • 2 bananas, mashed Use ripe bananas for best flavor and natural sweetness.
  • 0.25 can (8 oz) crushed pineapple, drained (reserve juice) Drain well; reserve the juice for the batter.
  • 0.33 cup butter, melted
  • 0.75 cup sugar
  • 2 eggs, large
  • 1 tsp vanilla extract
  • 2 tbsp pineapple juice, reserved From the drained crushed pineapple.
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
Optional add-ins
  • 0.5 cup shredded coconut or macadamia nuts Choose one; fold in after the dry ingredients.

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Bake the loaf
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk melted butter, sugar, eggs, vanilla extract, and pineapple juice into mashed bananas until combined.
  3. Stir in drained crushed pineapple.
  4. Fold in all-purpose flour, baking soda, baking powder, and salt until just combined; fold in shredded coconut or macadamia nuts if using.
  5. Pour batter into the prepared pan.
  6. Bake for 60–70 minutes at 350°F until deeply golden and a toothpick comes out clean.
  7. Cool in pan for 15 minutes before turning out so the loaf sets and stays extra moist.

Notes

Pro tip: drain the crushed pineapple well so the loaf bakes through and stays jewel-dense instead of gummy. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a dairy-free swap, replace butter with a 1:1 melted dairy-free butter.