Pineapple Banana Bread Recipe
This pineapple banana bread is the perfect combination of sweet and tangy, with a moist and tender crumb that will leave you craving more. It’s a great way to use up overripe bananas and canned pineapple, and it’s so easy to make that even novice bakers can master it.
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π₯ Ingredients
Best of all, it’s a great alternative to traditional banana bread, with a tropical twist that’s perfect for any time of year.
Ingredients:
- 3 ripe bananas, mashed
- 1 can (8 oz) crushed pineapple, drained
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chopped walnuts (optional)
- 1/4 cup shredded coconut (optional)
πͺ Instructions
Instructions:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan with non-stick cooking spray.
- In a large mixing bowl, combine the mashed bananas, drained pineapple, vegetable oil, and granulated sugar. Mix well until everything is evenly combined.
- Beat in the eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add this mixture to the banana mixture, stirring until just combined.
- Fold in the chopped walnuts and shredded coconut, if desired.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 5 minutes before removing it to a wire rack to cool completely.
π Top tip
Tips:
- If you don’t have a can of crushed pineapple on hand, you can use fresh pineapple instead. Simply chop it up into small pieces and use about 1 cup in place of the canned pineapple.
- For a healthier version of this bread, you can substitute some or all of the all-purpose flour with whole wheat flour. You can also use coconut oil instead of vegetable oil, and reduce the amount of sugar to 1/3 cup.
- If you want to make this recipe even more tropical, you can add some chopped macadamia nuts or dried pineapple to the batter. You can also top the bread with a simple glaze made from powdered sugar and pineapple juice. Just mix together 1 cup of powdered sugar with 2-3 tbsp of pineapple juice until smooth, and drizzle it over the cooled bread.
π Recipe
Pineapple Banana Bread
This pineapple banana bread is the perfect combination of sweet and tangy, with a moist and tender crumb that will leave you craving more.
Calories: 2249kcal
INGREDIENTS
- 3 ripe bananas mashed
- 1 can 8 oz crushed pineapple, drained
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chopped walnuts optional
- 1/4 cup shredded coconut optional
INSTRUCTIONS
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan with non-stick cooking spray.
- In a large mixing bowl, combine the mashed bananas, drained pineapple, vegetable oil, and granulated sugar. Mix well until everything is evenly combined.
- Beat in the eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add this mixture to the banana mixture, stirring until just combined.
- Fold in the chopped walnuts and shredded coconut, if desired.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 5 minutes before removing it to a wire rack to cool completely.
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NUTRITION
Calories: 2249kcal | Carbohydrates: 307g | Protein: 31g | Fat: 103g | Saturated Fat: 21g | Polyunsaturated Fat: 57g | Monounsaturated Fat: 20g | Trans Fat: 0.5g | Sodium: 1618mg | Potassium: 475mg | Fiber: 10g | Sugar: 112g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 306mg | Iron: 13mg
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