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.
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!
Let's get to the recipe.
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.
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.
Add the bananas and use a potato masher or fork to mash them down.
Mix in the sour cream until fully combined.
Add in flour, baking soda, and salt mixing until just combined. Don't overmix the dry ingredients. Fold in pineapple.
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.
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.
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
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
PrintRecipe Card
Pineapple Banana Bread
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
- 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
- Preheat the oven to 350F/180C and heavily grease a 9X5 baking loaf pan.
- 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.
- 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.
- Prep Time: 10
- Cook Time: 70
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: banana bread for breakfast, tropical banana bread,
This post was originally published on August 5, 2013, as of April 14, 2022, the recipe has been updated.
Arthur in the Garden! says
Wonderful!
Ashley says
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!
laurasmess says
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
Nicole @ Young, Broke and Hungry says
What a great idea throwing pineapple into this banana bread! Have tons of fun in Europe.
Miss Messy says
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!
Elizabeth says
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!!!
Miss Messy says
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.
Elizabeth says
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!
Jenny Halstead says
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!
★★★★★
Raquel EG Herrera says
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
Elizabeth Waterson says
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
Lola says
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.
★★★★★
Elizabeth Waterson says
Yay! So glad you enjoyed this recipe, Lola! I love it too!! Take care. XX Liz
T Davis says
I just made this bread. It was absolute perfection! Keep baking. No changes needed at all. Perfectly moist and flavorful! 5 star recipe.
★★★★★
Elizabeth Waterson says
Thank you so much for the 5-star review, I am so excited you enjoyed it! Take care. XX Liz
S says
It’s absolutely delicious!!!
Any suggestions for maybe a banana glaze?
This is now my “go to” recipe.
Elizabeth Waterson says
Thank you so much, S, so so happy you love the bread!! Gosh, I have never made a banana glaze. I have made a simple confectioners sugar wtiha bit of milk and vanilla glaze on top thought- you might like that! Take care, XX Liz