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Pineapple Banana Bread

Pineapple banana bread with crushed pineapple bakes into a golden, tropical quick bread with a jewel-dense crumb and a slight pineapple chew. This easy Hawaiian-style loaf stays extra moist thanks to reserved pineapple juice and a short cooling rest in the pan.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Pineapple banana bread batter
  • 2 ripe bananas, mashed Mash well for smooth batter.
  • 1 can (8 oz) crushed pineapple, drained (reserve juice) Drain thoroughly; reserve juice for the batter.
  • 0.33 cup butter, melted
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 2 tbsp reserved pineapple juice Use for added fruit flavor and moisture.
  • 0.5 cup shredded coconut or macadamia nuts Optional; fold in if using.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
Mix the banana base
  1. Whisk melted butter, sugar, eggs, vanilla, and pineapple juice into mashed bananas until fully combined.
Add pineapple
  1. Stir in drained crushed pineapple to distribute the fruit through the batter.
Combine dry ingredients
  1. Fold in all-purpose flour, baking soda, baking powder, and salt until just combined for a tender quick bread.
  2. Fold in coconut or macadamia nuts if using so every slice has a little texture.
Bake
  1. Pour batter into the prepared pan and bake at 350°F for 60–70 minutes, until deeply golden and a toothpick comes out clean.
Cool and set
  1. Cool in the pan for 15 minutes, then turn out so the crumb sets and stays extra moist.

Notes

For best texture, mash bananas until mostly smooth and drain the pineapple well so the loaf bakes deeply golden without excess liquid. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze wrapped slices for up to 2 months. For a dairy-free swap, use an equal amount of melted plant-based butter.