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The Boat Shed Kitchen

Moist Banana Pineapple Bread

This moist banana pineapple bread combines mashed bananas, crushed pineapple, and a hint of cinnamon for a rich, fruity flavor and ultra-soft texture. With the option to fold in chocolate chips or crunchy walnuts, it’s the perfect anytime loaf.
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Prep Time 15 minutes
Cook Time 1 hour
Cool Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 –4 ripe bananas mashed
  • 1/3 cup butter melted
  • 3/4 cup granulated sugar
  • 1 large egg beaten
  • 1.2 teaspoon vanilla
  • 1 cup crushed pineapple with juice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/3 teaspoon cinnamon
  • 2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup chopped walnuts or chocolate chips

Method
 

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, combine mashed bananas with butter.
  3. Stir in sugar, egg, vanilla, and pineapple.
  4. Add baking soda, baking powder, cinnamon, and salt. Mix well.
  5. Fold in flour and nuts or chocolate chips.
  6. Pour batter into pan and bake for 50–60 minutes.
  7. 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.