Description

There’s nothing better than a homemade loaf of banana bread—except when you add sweet, juicy pineapple! This Easy, Moist Pineapple Banana Bread is the perfect twist on a classic, bringing tropical flavors together in a soft, moist, and deliciously sweet loaf.

This recipe is perfect for breakfast, a snack, or even dessert. The combination of ripe bananas, crushed pineapple, and a hint of cinnamon makes this bread incredibly flavorful and tender. Plus, it’s easy to make with simple ingredients you likely already have in your pantry!

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg (optional for extra warmth)

Wet Ingredients:

2 large ripe bananas (mashed)
1 cup crushed pineapple (drained)
3/4 cup granulated sugar (or 1/2 cup honey for a healthier option)
1/2 cup vegetable oil (or melted coconut oil)
2 large eggs
1 teaspoon vanilla extract

Optional Add-ins:

1/2 cup chopped walnuts or pecans
1/2 cup shredded coconut
1/2 cup chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with butter or nonstick spray. You can also line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

Step 3: Prepare Wet Ingredients

In a large bowl, mash the bananas until smooth.
Stir in the crushed pineapple, sugar, oil, eggs, and vanilla extract. Mix until well combined.

Step 4: Combine and Add Mix-Ins

Gradually add the dry ingredients into the wet ingredients, stirring just until incorporated. Do not overmix.
If using nuts, coconut, or chocolate chips, gently fold them into the batter.

Step 5: Bake

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
If the top starts browning too quickly, tent it with foil in the last 15 minutes of baking.

Step 6: Cool and Serve

Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Transfer to a wire rack to cool completely before slicing.

Notes

Use Very Ripe Bananas – The riper, the better for natural sweetness and moisture.
Drain the Pineapple – Too much liquid will make the bread soggy.
Don’t Overmix – Stir just until combined to keep the bread light and tender.
Let It Cool – Cutting too early can make the bread crumbly.
Make It Healthier – Swap half of the flour for whole wheat flour, use honey instead of sugar, and opt for coconut oil.

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Cuisine: American