Moist, buttery banana bread studded with sweet, tangy pineapple—this pineapple banana bread is a simple, crowd-pleasing quick bread.
Quick breads are some of the easiest and most versatile recipes to bake. They usually don’t require special equipment, come together quickly, and there are endless flavor combinations for every season. This pineapple banana bread combines ripe bananas, crushed pineapple, and a touch of coconut for a loaf that’s rich, moist, and full of tropical flavor.
How to make pineapple banana bread
This recipe is adapted from a favorite banana bread base and builds in crushed pineapple and shredded coconut for a Hawaiian-inspired twist. The loaf is buttery and tender, with bright pineapple notes that balance the sweet banana perfectly.
Ingredients you’ll need
To make one 10×5-inch loaf, gather:
- 1 cup granulated sugar
- ½ cup lightly packed light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon grated nutmeg
- 3 large eggs
- 1½ teaspoons pure vanilla extract
- 2 cups mashed ripe bananas (about 4 large bananas)
- 14 tablespoons melted unsalted butter (melted and cooled)
- 1 (20-ounce) can crushed pineapple, drained very well
- ¾ cup shredded or flaked coconut, sweetened or unsweetened (optional)
- Coarse sugar for sprinkling on top (optional)
Important tips before you start: measure flour correctly (spoon into the cup and level) to avoid a dense loaf. If your brown sugar is hard, soften it first. This recipe uses four bananas for a strong banana flavor and 14 tablespoons of butter for a rich, moist crumb—both worth it for the texture and taste.
Making the bread
Preheat the oven to 350°F (175°C) and grease a 10×5-inch loaf pan.
In a large bowl, whisk together the granulated sugar, brown sugar, flour, baking powder, baking soda, salt, and nutmeg.
In another bowl, whisk the eggs and vanilla, then stir in the mashed bananas. Add the banana mixture to the dry ingredients and mix until just combined. Pour in the melted butter and stir until incorporated. Gently fold in the well-drained crushed pineapple and the coconut, if using.
Pour the batter into the prepared pan and, if desired, sprinkle the top with coarse sugar for a crunchy finish. Bake at 350°F for about 1 hour and 10 minutes (70 minutes), or until a tester inserted in the center comes out clean. Allow the loaf to cool for at least 20 minutes before slicing.
Storage tips
Store cooled bread wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze the whole loaf wrapped in plastic and foil, or wrap individual slices and place them in a freezer bag.
Thaw a full loaf at room temperature for a few hours. Rewarm single slices by unwrapping and microwaving for 30–60 seconds.
FAQs
You can split the batter between two 8×4-inch pans and bake about 65–70 minutes. Alternatively, divide the batter among about 24 lined or greased muffin cups and bake 18–22 minutes; muffins will be slightly different in shape but just as tasty.
Yes. Substitute your preferred dairy-free or vegan butter for the unsalted butter called for in the recipe.
Absolutely. The coconut is optional—leave it out for a simpler banana-pineapple bread or if you have an allergy.
Pineapple Banana Bread
Equipment
- 10×5-inch loaf pan
- Cake tester or toothpick
Ingredients
- 1 cup granulated sugar
- ½ cup lightly packed light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon grated nutmeg
- 3 large eggs
- 1½ teaspoons pure vanilla extract
- 2 cups mashed ripe bananas (about 4 large bananas)
- 14 tablespoons unsalted butter, melted and cooled
- 1 (20-ounce) can crushed pineapple, drained very well
- ¾ cup shredded or flaked coconut, sweetened or unsweetened (optional)
- Coarse sugar for sprinkling on top (optional)
Video
Instructions
- Preheat the oven to 350°F. Grease a 10×5×3½-inch loaf pan and set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, flour, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl, whisk the eggs and vanilla, then stir in the mashed bananas.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the melted butter until incorporated. Fold in the drained crushed pineapple and coconut, if using.
- Pour the batter into the prepared pan and sprinkle the top with coarse sugar, if desired. Bake until golden and a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Cool 20 minutes before slicing.
Notes
Drain pineapple well—press in a fine mesh strainer to remove excess juice so the loaf doesn’t become soggy. For a deeper coconut flavor, toast the coconut briefly before adding it to the batter.
Nutrition
Nutrition information is an approximation.