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

Pineapple Banana Bread

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5 from 4 reviews

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


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


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