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Pineapple Banana Bread

Pineapple banana bread with crushed pineapple makes an extra-moist quick bread with a jewel-dense crumb and a subtle fruity chew. This Hawaiian-style pineapple loaf bakes golden at 350°F for a toothpick-clean finish.
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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: 270
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 2 ripe bananas Mash until mostly smooth.
Pineapple
  • 1 can (8 oz) crushed pineapple, drained Drain and reserve juice.
  • 2 tbsp reserved pineapple juice Use in the wet mixture.
Wet ingredients
  • 1 3 tbsp butter, melted You want fully melted butter.
  • 0.75 cup sugar Measure level.
  • 2 large eggs Use room temperature if possible.
  • 1 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour Spoon and level.
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
Optional add-ins
  • 0.5 cup shredded coconut or macadamia nuts Choose one option.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix the batter
  1. Whisk the melted butter, sugar, eggs, vanilla, and reserved pineapple juice into the mashed bananas until combined.
  2. Stir in the drained crushed pineapple.
  3. Fold in the flour, baking soda, baking powder, and salt until just combined, then fold in shredded coconut or macadamia nuts if using.
Bake and cool
  1. Pour the batter into the prepared pan and bake at 350°F for 60–70 minutes until deeply golden and a toothpick comes out clean.
  2. Cool in the pan for 15 minutes before turning out so the crumb sets and the loaf stays extra moist.

Notes

Pro tip: drain the crushed pineapple well and reserve the juice—this keeps the loaf moist without turning the crumb gummy. Store wrapped at room temperature for 2–3 days or refrigerated for 5 days; rewarm slices in the microwave for 10–15 seconds. Freeze the loaf (sliced or whole) for up to 2 months. Dietary swap: for a lower-sugar version, replace the sugar with a 1:1 baking sweetener blend designed for quick breads.