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.
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!
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!Print
- 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)
- 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.