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    Home » Bread

    Pineapple Banana Bread

    Published: May 31, 2022 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    pineapple banana bread sliced on a wire rack on top of a blue linen

    Moist Banana Bread is studded with pineapple chunks to create a tropical twist on classic banana bread. You will love this recipe for a mid-morning snack! Step-by-step photos teach you how to bake this pineapple banana bread recipe.

    pineapple banana bread sliced on a wire rack on top of a blue linen

    This week I leave on my Euro Trip baby!!! I am so excited and so blessed to be able to visit my family in England again AND go on a cruise around the Mediterranean. Does life get much better? I think NOT!

    Needless to say this week I am running around like a chicken with my head cut off.  There is never enough time in the day, but that's okay because come Thursday night I will be on a plane headed to London. Whenever we are in London we HAVE to go to Ben's Cookies. We are those obnoxious people that buy loads of cookies, everyone else buys one and then there is us.... "Can I have two of those, three of those and let me take 4 of those ones" LOL oops. We're on holiday so calories don't count. But when your holiday lasts as long as mine that is probably not the best motto... YOLO

    Back at home, I have been trying to not splurge as much...but then things like this happen and how can I not?

    I've also been trying to use up a lot of my ingredients, insert Pineapple Tidbits from Trader Joe's. I had a half-open bag I wanted to get rid of so I thought to myself why not throw it in banana bread?! I love how moist and delicious pineapple is in carrot cake. So I added it. And BAM! I loved it. What a wonderful flavor!

    slice of banana bread toasted with melted butter on top on a white plate on a white marble surface with a blue linen

    Let's get to the recipe.

    Jump to:
    • Ingredients
    • Instructions
    • More banana bread recipes
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    To make this pineapple banana bread you'll need: 

    • Unsalted Butter. You just need to melt your butter, easy peasy!
    • Sugar. I like to use a combination of both white sugar and brown sugar.
    • Pure Vanilla Extract.I love the subtle warmth of flavor vanilla provides.
    • Large Eggs. You want your eggs to be at room temperature so they properly emulsify into the butter-sugar mixture.
    • Ripe Bananas. The riper the better. Those dark brown spots mean the banana is ripening, which means it is sweeter.
    • Sour Cream. I use whatever I have on hand sour cream or full-fat Greek Yogurt. You can use low fat too.
    • All-Purpose Flour. Make sure to measure your flour properly, I prefer a scale.
    • Baking Soda. This chemical leavening agent will help the banana bread rise while baking.
    • Salt. This little ingredient helps bring everything together, don't skip it!
    • Crushed Pineapple. You'll need one 8oz can and then drain it you should end up with about ⅔ Cup crushed pineapple. Or you can use a can of pineapple chunks drained. Or Trader Joe's frozen pineapple tidbits.

    You could add ½ teaspoon of ground cinnamon to the batter if you love cinnamon but I didn't want to take away from the banana and pineapple flavor.

    Another recipe you might like is my carrot pineapple banana bread topped with a cream cheese glaze.

    ingredients for pineapple banana bread on a white marble surface

    Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

    Instructions

    Preheat the oven to 350F/180C and heavily grease a 9X5 baking loaf pan.

    In a large bowl combine melted butter and sugars. Stir in vanilla and eggs until combined.

    sugars and melted butter mixed together then eggs and vanilla extract added to a glass bowl on a white marble surface with a blue linen

    Add the bananas and use a potato masher or fork to mash them down.

    bananas added to wet ingredients and mashed down with a potato masher on a white marble surface with a blue linen

    Mix in the sour cream until fully combined.

    sour cream added to wet ingredients then dry ingredients added on a white marble surface with a blue linen

    Add in flour, baking soda, and salt mixing until just combined. Don't overmix the dry ingredients. Fold in pineapple.

    crushed pineapple added to banana bread batter in an glass bowl

    Pour into pan and bake for 65-75 minutes. If you want, sprinkle brown sugar on top for a sweet crunch on top. Stick a knife in the middle to test for the wet batter, I find a toothpick isn't long enough. Let cool on a wire rack, let it cool for at least an hour before you slice it.

    brown sugar topped pineapple banana bread in a metal pan on a white marble surface on a white marble surface

    Store leftovers in an airtight container for up to 3 days at room temperature. If you are in a warm environment then store it in the fridge. 

    pineapple banana bread cooling on a wire rack

    More banana bread recipes

    • Oat Flour Banana Bread
    • Salted Caramel Banana Bread 
    • Bananas Foster Banana Bread
    • Cookie Butter Chocolate Chip Banana Bread
    • Strawberry Banana Bread
    • Banana Bread
    slice of pineapple banana bread on a white plate next to a bowl of crushed pineapple and a knife on a white marble surface

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    pineapple banana bread sliced on a wire rack on top of a blue linen

    Pineapple Banana Bread

    ★★★★★

    5 from 3 reviews

    Print Recipe
    Pin Recipe

    Moist Banana Bread is studded with pineapple chunks to create a tropical twist on classic banana bread. You will love this recipe for a mid-morning snack! Step-by-step photos teach you how to bake this pineapple banana bread recipe.

    • Total Time: 1 hour 20 minutes
    • Yield: 10-12 Slices 1x

    Ingredients

    Units Scale
    • 4oz (½ cup) Unsalted Butter, melted
    • 150 grams (¾ cup) Granulated Sugar
    • 50 grams (¼ cup) Brown Sugar
    • 1 Tablespoon Pure Vanilla Extract
    • 2 Large Eggs, at room temperature
    • 12oz (3-4 Medium) Bananas, smashed
    • 6oz (¾ Cup) Sour Cream or Greek Yogurt
    • 218 grams (1 ¾ Cups) All-Purpose Flour
    • 1 Teaspoon Baking Soda
    • ½ Teaspoon Salt
    • 8oz Crushed Pineapple or Pineapple Chunks, drained (About ⅔ Cup pineapple)

    Instructions

    1. Preheat the oven to 350F/180C and heavily grease a 9X5 baking loaf pan.
    2. In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Add the bananas and use a potato masher or fork to mash them down. Mix in the sour cream until fully combined.
    3. Add in flour, baking soda, and salt mixing until just combined. Fold in pineapple. Pour into pan and bake for 65-75 minutes, stick a knife in the middle to test for the wet batter. Let cool on a wire rack. Store leftovers in an airtight container for up to 3 days at room temperature. If you are in a warm environment then store in the fridge. 

    Equipment

    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    loaf pan

    Loaf Pan

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    oxo food scale

    OXO Kitchen Scale

    Buy Now →
    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Cook Time: 70
    • Category: Snack
    • Method: Baking
    • Cuisine: American

    Keywords: banana bread for breakfast, tropical banana bread,

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

    This post was originally published on August 5, 2013, as of April 14, 2022, the recipe has been updated.

    Pineapple Banana Bread cut open with butter on a slice on a cutting board on top of a white pink and yellow linen
    Pineapple Banana Bread pieces on top of each other on a wood cutting board with a white yellow pink tea towel in background
    « Chocolate Biscuit Cake
    Chocolate Rice Pudding »

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    Comments

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    1. Arthur in the Garden! says

      August 05, 2013 at 10:19 am

      Wonderful!

      Reply
    2. Ashley says

      August 05, 2013 at 1:54 pm

      Love the addition of the pineapple - nice and tropical! I could use a tropical vacation in my life right about now! haha Have a great time on your trip!

      Reply
    3. laurasmess says

      August 05, 2013 at 7:17 pm

      Ahhh, let me just say.... yum! This is like hummingbird cake but without the coconut and cream cheese icing. delicious in every sense of the word! Oh, and I agree that you can never have too many variations on banana bread. So good.
      Have fun on your trip away! So jealous! xx

      Reply
    4. Nicole @ Young, Broke and Hungry says

      August 06, 2013 at 9:58 am

      What a great idea throwing pineapple into this banana bread! Have tons of fun in Europe.

      Reply
    5. Miss Messy says

      August 07, 2013 at 3:58 pm

      This looks fantastic! you must have Millies cookies too! do you have those? I love them! So gooey and yummy! and Bens do boxes of broken biscuits you can dive into! Have fun over here. The weather is pretty terrible atm but hopefully will brighten up!

      Reply
      • Elizabeth says

        August 12, 2013 at 2:34 pm

        Just had some millies cookies yday 🙂 Was about to hop on the train from london to the midlands and saw Millies and had to stop after your comment! They were so yummy!!!

        Reply
        • Miss Messy says

          August 12, 2013 at 2:46 pm

          I live in the West Midlands! 🙂 Glad you enjoyed to cookies and hope you're having fun over here! Hope you take some English ingredients back with you.

          Reply
          • Elizabeth says

            August 12, 2013 at 2:48 pm

            I am thank you! Been into the bull ring today. My family lives all around the west midlands but I am stationed at my nans in Aldridge! I always end up buying an extra suitcase for all the chocolate I buy! OOPS!

            Reply
    6. Jenny Halstead says

      May 19, 2020 at 8:30 am

      I love pineapple in EVERYTHING and it doesn’t stop here. It was a perfect addition to the banana bread with a subtle taste of pineapple. Had to stop myself from eating the whole loaf! 🙂 super easy recipe to follow. can’t wait to make it again!

      ★★★★★

      Reply
    7. Raquel EG Herrera says

      April 09, 2022 at 11:56 am

      Hi Elizabeth - I want to make this one but I have to use gluten free flour instead of regular AP flour. Is it possible to do it? Please advise - thank you!

      Raquel

      Reply
      • Elizabeth Waterson says

        April 09, 2022 at 1:10 pm

        Hi Raquel, I would actually follow the recipe for the Oat Flour Banana Bread but reduce the sour cream/ Greek yogurt to 4oz (1/2 Cup) then fold in the pineapple. OR you could use an all-purpose flour blend and use this exact recipe. I know Bob's Red Mill does a good GF all-purpose flour! Please let me know how you get on and if you have any other questions! XX Liz

        Reply
    8. Lola says

      October 02, 2022 at 10:14 am

      This was so good and so easy to make. The bread is moist, not too sweet, and the pineapple and banana really blended together. This is a must make for any occasion. You will impress your guests.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        October 05, 2022 at 4:56 pm

        Yay! So glad you enjoyed this recipe, Lola! I love it too!! Take care. XX Liz

        Reply
    9. T Davis says

      February 26, 2023 at 6:52 pm

      I just made this bread. It was absolute perfection! Keep baking. No changes needed at all. Perfectly moist and flavorful! 5 star recipe.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        February 27, 2023 at 7:28 am

        Thank you so much for the 5-star review, I am so excited you enjoyed it! Take care. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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