Pineapple Banana Bread
Transport your taste buds to a tropical paradise with this irresistibly moist and flavorful Pineapple Banana Bread! Combining the natural sweetness of ripe bananas with the juicy tang of crushed pineapple, this recipe takes traditional banana bread to a whole new level. Aromatic cinnamon and a hint of vanilla add warmth and depth, while optional chopped walnuts or pecans provide a delightful crunch. Perfectly golden and tender, this easy-to-make loaf comes together in just 15 minutes of prep and bakes to perfection in under an hour. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, this tropical twist on a classic quick bread is sure to impress. Serve it warm or at room temperature for a slice of sweet, summery bliss!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar, packed
- 2 pieces large eggs
- 1 cup ripe bananas, mashed
- 0.5 cups crushed pineapple, drained
- 1 teaspoon vanilla extract
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth and well incorporated.
Add the eggs, mashed bananas, crushed pineapple, and vanilla extract to the bowl with the butter mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until no pockets of flour remain. Avoid overmixing to keep the bread tender.
If using nuts, gently fold in the chopped walnuts or pecans at this stage.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 24.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
