Pineapple Banana Bread: A Deliciously Moist Treat

Pineapple Banana Bread

Moist, buttery banana bread is studded with sweet and tangy pineapple in this delicious pineapple banana bread.

Sliced loaf of pineapple banana bread.

Quick breads are among my favorite recipes to make. They are simple, typically don’t require mixers or special tools, and come with a myriad of variations perfect for every season.

Pumpkin bread and apple fritter bread are delightful in the fall, while zucchini bread shines in late summer. Spring calls for lemon blueberry bread, and this pineapple banana bread is a delightful option any time of the year!

How to Make Pineapple Banana Bread

This recipe is inspired by my favorite banana bread: the renowned version from Dominique Ansel. I incorporated tangy crushed pineapple and folded in shredded coconut, creating a superbly moist bread reminiscent of hummingbird cupcakes.

Ingredients You’ll Need

  • 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
  • 1 ½ teaspoons pure vanilla extract
  • 2 cups mashed ripe bananas (about 4 large bananas)
  • 14 tablespoons melted unsalted butter
  • 1 (20-ounce) can crushed pineapple, drained well
  • ¾ cup shredded or flaked coconut, sweetened or unsweetened
  • Coarse sugar for sprinkling on top
Ingredients for pineapple banana bread arranged on a countertop.

To ensure a perfect banana bread, measure flour accurately. If you’re out of brown sugar, you can make a quick substitute!

Making This Pineapple Banana Bread

This bread is prepared in a 10×5-inch loaf pan. Begin by greasing the pan with nonstick spray. In a large bowl, combine the sugars, flour, baking powder, baking soda, salt, and nutmeg.

Dry ingredients for banana bread whisked together in a white bowl.

In another bowl, whisk together the eggs, vanilla, and mashed bananas. Add this mixture to the dry ingredients, combining them until just mixed.

Pour in the melted butter, stirring until fully incorporated. Fold in the crushed pineapple and coconut, ensuring they are well mixed.

Adding crushed pineapple and shredded coconut to banana bread batter.

Transfer the batter to the prepared loaf pan and sprinkle the top with coarse sugar for a delightful crunch. Bake in a preheated oven at 350°F for 1 hour and 10 minutes, or until a tester inserted in the center comes out clean. Allow cooling for 20 minutes before slicing.

Baked loaf of pineapple banana bread in a loaf pan on a wire rack.

Storage Tips

Once cooled, store the bread, well-wrapped, at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze the whole loaf or individual slices in plastic wrap and a zip-top freezer bag. Thaw at room temperature or microwave individual slices for a quick warm-up.

FAQs

I don’t have a 10×5-inch loaf pan. What can I use instead?

You can split the batter between two 8×4-inch pans and adjust baking time to around 65-70 minutes, or you can bake it in about 24 lined muffin wells for 18-22 minutes.

Can I make this recipe dairy-free?

Yes, you can substitute your favorite dairy-free butter for the butter in this recipe.

Can I omit the coconut?

Absolutely! Feel free to skip the coconut if you prefer or have an allergy.

Recipe

Ingredients Instructions
1 cup granulated sugar
½ cup brown sugar
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon sea salt
½ teaspoon grated nutmeg
3 large eggs
1 ½ teaspoons vanilla extract
2 cups mashed bananas
14 tablespoons melted butter
1 can crushed pineapple, drained
¾ cup shredded coconut
Coarse sugar for topping
Preheat oven to 350°F. Grease a 10″x5″ loaf pan.
In one bowl, whisk sugars, flour, baking powder, baking soda, salt, and nutmeg.
In another bowl, combine eggs, vanilla, and mashed bananas.
Mix wet into dry ingredients until just combined. Stir in melted butter. Fold in pineapple and coconut.
Pour into the pan, sprinkle with coarse sugar, and bake for 1 hour and 10 minutes.
Allow to cool for 20 minutes before slicing.

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