Enjoy a tropical twist on classic banana bread with this Pineapple Banana Bread. Overripe bananas and drained pineapple chunks team up to create a moist, flavorful loaf that's lightly sweet and irresistibly tender. With sour cream or Greek yogurt adding richness and structure, it's the perfect treat for breakfast, snack time, or a mid-morning pick-me-up.
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! This is a perfect afternoon treat!
Banana's Sweetness & Pineapple's Juiciness in Every Bite
To make this pineapple banana bread you'll need:
- Melted Butter & Sugars (granulated & brown sugar) Provide a rich, moist base and deep caramel flavor.
- Vanilla Extract & Eggs Add warmth and bind the batter; room-temperature eggs ensure smooth mixing.
- Bananas & Sour Cream (or Greek yogurt) Ripe bananas bring natural sweetness and moist texture, while sour cream adds richness and slight tang that keeps the bread tender even after cooling.
- All-Purpose Flour, Baking Soda & Salt A balanced blend that ensures proper rise, structure, and flavor.
- Crushed or Chunked, Drained Pineapple This adds juicy bursts of tropical flavor throughout the loaf without extra liquid-just enough sweetness and texture variation.
Another recipe you might like is my carrot pineapple banana bread topped with a cream cheese frosting.
Mix, Bake, Enjoy a Slice of Sunshine
Featured Review
"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."
Lola
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Pineapple Banana Bread
Enjoy a tropical twist on classic banana bread with this Pineapple Banana Bread. Overripe bananas and drained pineapple chunks team up to create a moist, flavorful loaf that's lightly sweet and irresistibly tender. With sour cream or Greek yogurt adding richness and structure, it's the perfect treat for breakfast, snack time, or a mid-morning pick-me-up.
- 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
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.
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
Sandie says
This was the best bread ever and the pineapple gave it such a great taste. I did add 1/4 teaspoons of baking powder because banana bread tends to be a little heavy. I only used 2 bananas and I had some stewed apples that I added. Thank you an awesome recipe!!!⭐️⭐️⭐️⭐️⭐️
Laurie says
Can I use fresh pineapple instead if canned?
Elizabeth Waterson says
Yes that should be just fine! Please report back how you like the recipe!! XX Liz
Sigrida says
This pineapple banana bread is very moist & has a wonderful flavor. 5 stars!
JO says
Want to try this recipe. The 12oz of banana, is that 3/4 cup or 12 oz by weight?
Elizabeth Waterson says
Hi Jo, its 12oz and a cup is 8oz so its 1 1/2 cups technically! Hope that helps! Happy Baking XX Liz