There’s something magical about baking banana bread. It wraps the house in warmth, comfort, and the sweet scent of nostalgia. But this banana bread with pineapple?
It’s next level. It takes the classic loaf I grew up with and turns it into a tropical dream—moist, nutty, coconut-kissed, and just a little bit sunshine-sweet from the pineapple.
Why I Love This Banana Bread
It’s soft, rich, and has just the right balance of fruity sweetness and texture.
The crushed pineapple gives it a tropical twist, while the bananas keep it tender and naturally sweet.
I also love how easy it is to make. Everything comes together in one bowl, no mixer required.
And the flavor payoff? Absolutely bakery-worthy.
It’s one of those recipes that makes people ask, “What’s your secret?”
What You’ll Need (Ingredient Highlights)
Bananas: The riper, the better. They bring natural sweetness and moisture.
Crushed Pineapple with Juice: Adds tropical flavor and prevents dryness.
Macadamia Nuts: Buttery, crunchy, and made for banana bread.
Coconut Flakes: For extra tropical flair and texture.
Sunflower Oil: Keeps the loaf light and neutral in flavor.
Vanilla & Eggs: Help bind and flavor the loaf.
Pro Tips Before You Start
Use very ripe bananas—they should have brown spots for maximum sweetness.
Don’t drain the pineapple! The juice adds essential moisture.
Gently fold in the coconut and macadamias—overmixing will make the bread dense.
Let the loaf cool completely before slicing to avoid crumbling.
How to Make Banana Bread with Pineapple
Step 1. Preheat the Oven
Set your oven to 350°F (175°C) and grease a standard loaf pan well with butter or nonstick spray.
Step 2. Toast the Nuts
Dry roast the macadamia nuts in a skillet over medium heat for 2–3 minutes until lightly golden.
Let them cool, then chop coarsely and set aside.
Step 3. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Step 4. Prepare the Wet Mix
In a large bowl, mash the bananas.
Add eggs, vanilla extract, crushed pineapple with juice, and sunflower oil.
Stir until fully combined.
Step 5. Combine Wet and Dry
Gradually stir the dry mixture into the wet mixture.
Mix until just combined—do not overmix.
Step 6. Add the Mix-Ins
Gently fold in the chopped macadamia nuts and unsweetened coconut flakes.
The batter will be thick and textured.
Step 7. Bake the Loaf
Pour the batter into your greased loaf pan.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Step 8. Cool and Slice
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Slice only after fully cooled for best results.
What to Serve It With
A cup of hot tea or iced coffee
Greek yogurt and berries for a breakfast plate
A scoop of vanilla ice cream for dessert
A drizzle of honey or extra pineapple compote
Variations / Substitutions
Nut-free: Skip the macadamias or use pumpkin seeds for crunch.
Gluten-free: Use a 1:1 gluten-free flour blend.
Add a swirl: A spoonful of cream cheese or nut butter swirled into the top adds richness.
Chocolate chip upgrade: Fold in ½ cup of white or dark chocolate chips for a decadent twist.
Storage & Leftovers
At room temperature: Store in an airtight container for up to 3 days.
Refrigerate: Keeps well in the fridge for 5–6 days.
Freeze: Slice and wrap individually in plastic wrap. Freeze for up to 2 months.
Thaw overnight or microwave for a quick warm treat.
FAQs
Can I use fresh pineapple instead of canned?
Yes, just make sure it’s finely crushed and juicy.
You may need to add extra juice to match the moisture level.
Can I make this banana bread vegan?
Yes! Replace the eggs with flax eggs (2 tbsp flaxseed + 5 tbsp water) and ensure the sugar and coconut are vegan-friendly.
What’s the best way to mash bananas?
Use a fork or potato masher. The riper the banana, the easier it mashes.
Can I use sweetened coconut flakes?
Yes, but it will make the loaf sweeter. Adjust sugar slightly if needed.
How do I know when the loaf is done?
Insert a knife or toothpick into the center.
It should come out clean or with a few moist crumbs.
Can I make this into muffins instead?
Absolutely! Divide the batter into a greased muffin tin and bake at 350°F for 18–22 minutes.
Is it okay to use olive oil instead of sunflower oil?
Use a neutral oil like canola or vegetable.
Olive oil may add a noticeable flavor.
Final Thoughts
This banana bread with pineapple is pure comfort food with a sunny twist.
The moisture from the pineapple, the crunch of macadamias, and the subtle sweetness from coconut make every slice something special.
Whether you’re baking for a brunch, packing it for lunch, or enjoying it as a midnight snack, this loaf brings warmth and tropical joy in every bite.
It’s not just banana bread—it’s a mini island escape from your kitchen.
