There’s something magical about the aroma of banana bread baking in the oven—but when you add juicy pineapple to the mix? It transforms into a tropical dream!
The first time I baked this Banana Pineapple Bread, my kitchen smelled like a cozy bakery on a sunny island.
It’s the kind of recipe that feels like a warm hug, perfect for lazy weekends, gifting, or just treating yourself with something special.
Why I Love This Recipe
This isn’t your ordinary banana bread.
The crushed pineapple adds a juicy, almost creamy moisture to every bite, while keeping the loaf light and flavorful.
It’s not overly sweet, and the walnuts give it just the right crunch.
It’s a no-fuss recipe, mixed in one bowl, and makes your house smell amazing.
What You’ll Need (Ingredient Highlights)
Ripe bananas – the spottier, the better. They bring natural sweetness and moisture.
Crushed pineapple – adds a tropical twist and keeps the bread extra moist.
Butter – for richness and that soft, tender crumb.
Sugar, egg, vanilla – the base trio for structure and flavor.
Baking soda + baking powder – to help the loaf rise perfectly.
Cinnamon + salt – enhance the warm flavor.
All-purpose flour – simple, classic, reliable.
Walnuts or chocolate chips – for crunch or melty chocolate pockets.
Pro Tips Before You Start
Use bananas that are deeply spotted or nearly black—they’re the sweetest.
Don’t drain the pineapple. The juice adds moisture!
Mix gently once the flour is added—overmixing can make it dense.
Let the loaf cool completely before slicing for cleaner cuts.
How to Make Banana Pineapple Bread
Step 1: Preheat and Prepare
Preheat your oven to 350°F.
Grease and flour a standard loaf pan or spray it with baking spray.
Step 2: Combine Wet Ingredients
In a large bowl, mix the mashed bananas with melted butter.
Stir in the sugar, beaten egg, vanilla extract, and crushed pineapple (juice included).
Step 3: Add Dry Ingredients
Sprinkle baking soda, baking powder, cinnamon, and salt into the bowl.
Stir until evenly combined.
Step 4: Fold in Flour and Mix-ins
Add the flour and fold it in gently.
Stir in walnuts or chocolate chips, being careful not to overmix.
Step 5: Bake the Bread
Pour the batter into the prepared pan.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Let the bread cool in the pan for 10 minutes.
Then transfer to a wire rack to cool completely before slicing.
What to Serve It With
This bread pairs beautifully with a cup of coffee or chai tea.
You can toast a slice and spread a little butter or cream cheese for breakfast, or enjoy it as a light dessert with whipped cream and fruit.
Variations / Substitutions
Swap walnuts with pecans or leave them out for a nut-free version.
Add shredded coconut for even more tropical vibes.
Use mini chocolate chips for a sweeter twist.
For a healthier take, sub part of the flour with whole wheat.
Storage & Leftovers
Store banana pineapple bread at room temperature for up to 3 days in an airtight container.
For longer storage, wrap tightly and refrigerate for up to 1 week.
You can also freeze slices individually—just thaw at room temp or toast lightly before serving.
FAQs
Can I use fresh pineapple instead of canned?
Yes, just make sure it’s finely chopped and juicy. Don’t skip the liquid!
Can I turn this into muffins?
Absolutely! Divide the batter into muffin tins and bake at 350°F for about 18–22 minutes.
What if I don’t have cinnamon?
You can skip it or substitute with nutmeg or pumpkin pie spice.
Can I make it dairy-free?
Yes—use a dairy-free butter alternative or neutral oil.
Can I reduce the sugar?
You can cut it by about ¼ cup if your bananas and pineapple are sweet enough.
Why did my loaf sink in the middle?
That could be from underbaking or too much moisture. Be sure to check doneness with a toothpick.
Can I double the recipe?
Yes, just use two loaf pans and rotate them halfway through baking.
Final Thoughts
This Banana Pineapple Bread brings a burst of sunshine to the classic banana loaf.
Whether you’re baking for your family or sharing with friends, it’s a recipe that never disappoints.
Moist, flavorful, and tropical—it’s comfort in every slice.
Moist Banana Pineapple Bread
Ingredients
Method
- Preheat oven to 350°F and grease a loaf pan.
- In a large bowl, combine mashed bananas with butter.
- Stir in sugar, egg, vanilla, and pineapple.
- Add baking soda, baking powder, cinnamon, and salt. Mix well.
- Fold in flour and nuts or chocolate chips.
- Pour batter into pan and bake for 50–60 minutes.
- See full steps with tips & photos → https://theboatshedcafe.com/moist-banana-pineapple-bread/
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Canned crushed pineapple with juice adds moisture and tropical tang—don’t drain it!
- Avoid overmixing the batter once you add the flour to keep the bread tender.
