Pineapple Banana Bread

You know that moment when your kitchen suddenly smells like a tropical paradise? Yeah, that’s exactly what happens when I bake this Pineapple Banana Bread. It’s like a little island vacation wrapped in a warm, cozy loaf! I remember grabbing overripe bananas from the counter and opening a can of pineapple for this magic combo — the sweet, tangy pineapple dances perfectly with the creamy banana flavor. Plus, the moist, tender crumb always gets that satisfying “just right” texture that makes you want a second slice, no judgment! If you’re looking to switch up your banana bread routine with a bright twist or just craving something that tastes like summer, this one’s a total winner.

Quick Facts

• Yield: Serves 8–10
• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Total Time: About 1 hour 20 minutes

Ingredients

For the Main Dish:

• 1 cup mashed ripe bananas (about 2–3 medium bananas)
• 1 cup crushed pineapple, drained well
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)
• 1/2 cup chopped walnuts or pecans (optional)

How I Make It

Step 1:

Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan. In a large bowl, mix together the mashed bananas and drained crushed pineapple — this combo brings the best tropical buzz.

Step 2:

Add in the melted butter and granulated sugar, then whisk until everything’s blended and creamy. Crack the eggs in one at a time, beating well after each addition. Stir in the fragrant vanilla extract.

Step 3:

In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet mixture just until no streaks remain — be careful not to overmix or your bread might turn out tough.

Step 4:

Now, if you’re using nuts, fold them in for an extra crunch that plays beautifully with the soft texture.

Step 5:

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Pop it in the oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6:

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. This helps it set up so slices hold nicely, with that perfect tender crumb you’re craving!

Variations & Tips

• Add 1/2 cup shredded coconut for extra tropical vibes.
• Swap out nuts for chocolate chips — banana and pineapple go surprisingly well with a little sweetness boost.
• If you want a more cakey texture, replace half the all-purpose flour with cake flour.
• Be sure to drain your pineapple very well to avoid soggy bread.
• Use overripe bananas for maximum natural sweetness and moisture.
• Sprinkle a little raw sugar or cinnamon sugar on top before baking for a crispy crust.

How I Like to Serve It

This bread is dreamy warm, maybe spread with some cream cheese or melted butter. It’s the perfect snack alongside a cup of coffee or tea, especially on lazy weekend mornings. And if you’re throwing a brunch or tropical-themed party, this loaf fits right in for a casual, crowd-pleasing treat.

Notes

• Store leftovers wrapped tightly at room temperature for 2-3 days or freeze slices for up to 3 months.
• To reheat, pop a slice in the toaster or microwave for 20 seconds to bring back some softness and warmth.

Closing: This Pineapple Banana Bread feels like a warm hug from the inside — it’s moist, flavorful, and honestly, pretty hard not to love every bite.