Pineapple Banana Bread made with ripe bananas and crushed pineapple! The pineapple adds moisture and flavor to this delicious banana bread recipe.
Banana bread recipes are always a hit with family and friends because they’re simple, versatile, and incredibly delicious. This pineapple banana bread recipe is one of the yummiest ways to eat ripe bananas. And I love how simple and easy this quick bread recipe is to make!
WHAT IS PINEAPPLE BANANA BREAD?
Pineapple banana bread is a simple banana bread recipe that is packed with flavor. The crushed pineapple helps to give this quick bread the perfect consistency. Many banana breads recipes are made with oil, but this one is made with butter. Not much butter is needed because a lot of the moisture in the bread comes from the mashed bananas and crushed pineapple.
HOW TO MAKE THE BEST QUICK BREADS
There are a couple of tips that will help you to get the perfect banana bread every time!
- Make sure to use the right bread pans! The recipe for this quick bread is written for two regular sized bread pans which are 9.5″X5″.
- If you use non-stick pans, you won’t want to use any cooking spray, but if you are not using non-stick pans, make sure to use a baking spray like this one or line the pans with parchment paper so your bread doesn’t get stuck to the pan! There is nothing worse than making a beautiful loaf of bread and having the whole thing fall apart when you try to get it neatly out of the pan!
- Make sure to test the middle of the bread at the end of the cooking time – I like to use one of these for that! If your bread is still gooey in the middle, bake for a few more minutes. If the edges and the top are starting to look too brown and the middle isn’t done yet, go ahead and put some foil over the bread for the last few minutes of baking until the bread is done in the center. This will prevent the outside from burning, but still allow the middle to cook all the way through.
- Also, make sure that you don’t overmix the batter. You can blend the wet ingredients well and the dry ingredients as much as you want when they are separate, but once you put them together, you want to mix just enough to combine them.
INGREDIENTS IN PINEAPPLE BANANA BREAD
Butter – You will need 2/3 cup of butter. Make sure it is softened to room temperature.
Sugar – We all know that banana bread is a little bit more like cake, so yes, you need sugar!
Eggs– 3 large eggs are needed to bind all of the other ingredients together.
Vanilla extract – Just a teaspoon of vanilla extract is needed. The higher the quality of the vanilla, the better!
Banana – You will need 2 overripe bananas so that you can mash them up before adding to the batter.
Pineapple – You will need 2/3 cup crushed pineapple to add to the recipe. You will need a large can, but you won’t use all of the pineapple. Don’t drain the can, just use a measuring cup to scoop the correct amount straight out of the can.
Flour – All-purpose flour works great, but you can swap in some wheat flour if you’d like. The more wheat flour you swap in, the more the consistency of the bread will change.
Baking soda and baking powder – Baking soda and baking powder act as the leavening agents in the bread. For best results, make sure they aren’t old or expired.
Salt – Just a half teaspoon of salt will help all of the other flavors to pop!
HOW TO MAKE PINEAPPLE BANANA BREAD
Preheat oven to 350°. Grease 2 bread loaf pans.
Cream butter and sugar for 2-3 minutes. Add eggs and vanilla and mix for another 1-2 minutes. Add the bananas and pineapple and mix just until combined.
Mix the dry ingredients in a separate bowl and then add to the wet ingredients. Mix just until combined. Pour into the 2 prepared loaf pans and bake for about 60 minutes or until toothpick inserted in the center comes out clean. (If the tops start to get too dark before the middle is done, you can cover with foil for the last 10-15 minutes of baking)
Cool in pans for about 10-15 minutes before transferring to wire racks to cool completely. Slice and serve.
PINEAPPLE BANANA BREAD
Ingredients
- ⅔ cup butter softened
- 1 ½ cups sugar
- 3 eggs
- 1 tsp vanilla
- 2 ripe bananas mashed
- ⅔ cup crushed pineapple don't need to drain it, just scoop the correct amount straight out of the can
- 3 cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp baking powder
Instructions
- Preheat oven to 350°. Grease 2 bread loaf pans.
- Cream butter and sugar for 2-3 minutes. Add eggs and vanilla and mix for another 1-2 minutes. Add the bananas and pineapple and mix just until combined.
- Mix the dry ingredients in a separate bowl and then add to the wet ingredients. Mix just until combined. Pour into the 2 prepared loaf pans and bake for about 60 minutes or until toothpick inserted in the center comes out clean. (If the tops start to get too dark before the middle is done, you can cover with foil for the last 10-15 minutes of baking)
- Cool in pans for about 10-15 minutes before transferring to wire racks to cool completely. Slice and serve.
Nutrition
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HOW TO KNOW IF THE BREAD IS DONE
Your bread should register about 200° F on an instant-read thermometer to ensure that it has been cooked fully. Not only that but the top should appear to be a nice golden brown color and as the bread cools, it shouldn’t sink, but should instead remain well-shaped with a rounded top.
DID YOUR QUICK BREAD SINK IN THE MIDDLE?
Here’s how to help your quick bread not sink in the middle after it’s baked. This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. As always, make sure your baking soda isn’t too old- it should only be on your shelf for 6-9 months before purchasing new.
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
CAN QUICK BREAD BE MADE INTO MUFFINS?
Any quick bread recipe can easily be converted into a muffin recipe! Make the batter as indicated and then pour into a greased muffin pan. This banana bread recipe will yield 24 regular sized muffins or 48 mini muffins. Bake at 375°. You will need to bake the large muffins for about 25-30 minutes and about 18-20 minutes for the small ones.
The easiest way to make muffins is using a cookie scoop. A large scoop works perfectly for large muffins and a smaller cookie scoop works great for mini muffins – no more messy pouring or trying to get the exact same amount in each well of the muffin tin!
CAN YOU FREEZE QUICK BREAD?
Quick bread can be frozen for up to 3 months. Make sure the bread is completely cooled before wrapping the entire loaf in plastic wrap and then place the wrapped bread in aluminum foil or in a freezer bag. To thaw, leave in plastic and set at room temperature until completely thawed through.
LOOKING FOR MORE BANANA BREAD RECIPES? CHECK OUT THESE SUGGESTIONS!
- Gingersnap Banana Bread
- Vanilla Pudding Banana Bread
- Mango Banana Bread
- Sour Cream Banana Bread
- Apple Banana Bread
- Strawberry Banana Bread
- Chocolate Chip Banana Bread
- Zucchini Banana Bread
- White Chocolate Chip Banana Bread
- Double Chocolate Banana Bread
- Easy Banana Bread
- Yogurt Banana Bread
- Cranberry Banana Bread
- Raspberry Banana Bread
- Caramel Banana Nut Bread
- Peanut Butter Banana Bread
Pineapple Banana Bread made with ripe bananas and crushed pineapple! The pineapple adds moisture and flavor to this delicious banana bread recipe.
Jenn says
You had me at pineapple! This flavor combination is positively dreamy and so perfect for Spring and Summer!
Justine says
Delicious! The pineapple adds moisture without overwhelming the banana – absolutely loved it.
Victoria Smith says
My family loved it. I don’t currently have loaf pans so I put it in a large cake pan and cut the time to 45 minutes. It came out perfectly. I don’t think I will ever again make banana bread without pineapple! It was perfectly lovely. I also sprinkled the top with a touch of cinnamon! It gave it a little extra warmth and a deeper flavor but didn’t take away out overpower the taste. We love this recipe. Thanks so much!
Nellie says
So glad that you enjoyed the recipe Victoria! I love the idea of adding cinnamon on top!