Pineapple Banana Bread

Pineapple banana bread is sweet, moist with the most tender crumb. Pineapple adds a sweetness that mixes so well with the banana, you’ll love the delicious taste of this banana bread!

 

Why We Love Pineapple Banana Bread

• Sweet Moist Twist On Banana Bread– I love a good twist on banana bread, and the pineapple flavor in this version is just the right amount of extra sweetness and a tropical twist to this quick bread recipe.
• Great Breakfast Or Snack– Pineapple banana bread had just the right amount of sweetness that makes it a great sweet breakfast, but also great as a snack. This is a simple and delicious easy recipe!
• Fun Twist On Basic Banana Bread– We love banana bread in our house, and this pineapple version is definitely a fun twist on classic banana bread. It’s great to bring to a party or a bake sale as it’s always a big hit, and does make you feel a little tropical!

Ingredients For Pineapple Banana Bread

• 20 ounces crushed pineapple canned, drained and ¼ cup juice saved, you must drain the pineapple well or the banana bread will be too soggy. You can also use pineapple tidbits, just crush into small pieces and drain the pineapple before adding it to the banana bread.
• ¾ cup brown sugar
• ¼ cup sugar
• ¼ cup olive oil – you can also use vegetable oil
• 2 large eggs beaten
• 1 teaspoon vanilla
• 2 medium bananas mashed (about 1 cup), overripe bananas work best.
• ⅓ cup milk
• 2 cups all-purpose flour spooned and leveled
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda

How To Make Pineapple Banana Bread

1. Pre-heat oven to 350 degrees Fahrenheit. Line a metal loaf pan with parchment paper or spray with baking spray.
2. Drain pineapple in a colander over a bowl to catch the juice. Use a spoon to move pineapple around, lightly pressing to get as much juice out as you can without completely flattening the pineapple. Reserve ¼ cup of juice. Let the pineapple sit in the colander while mixing the other ingredients so additional juice drips into the bowl.

3. In a large bowl, add sugar, oil, eggs, and vanilla. Mix these wet ingredients together until smooth.

4. Measure 1/4 cup of pineapple juice drained from the pineapple. Add mashed bananas, pineapple, 1/4 cup of pineapple juice and milk to the wet ingredients and mix together well.

5. In a second medium bowl combine flour, baking powder, salt, and baking soda. Mix the dry ingredients together until blended.

6. Add the dry ingredients into the wet ingredients. Mix well until the dry ingredients are fully combined into the wet ingredients.

7. Pour the batter into the prepared loaf pan. Bake at 350 for 60-65 minutes or until a toothpick inserted in the center comes out clean when poked with a toothpick.

8. Cool for at least 10 minutes before removing the load from the pan. Run a butter knife gently along the sides of the pan to loosen the loaf if needed. Cool loaf completely on a wire rack for best results or a clean kitchen towel. Then slice and enjoy!

Variation Ideas

• Try Nuts– Chopped walnuts or pecans are a delicious addition to this bread. If you are adding them to the batter between 1/2 cup and a cup works well depending on how much you like nuts. Sprinkling some nuts on top will also make the top of the loaf look pretty.
• Add Dark Chocolate Chips– Dark chocolate and pineapple go well together, the sweetness of the pineapple and the slight bitterness of the dark chocolate work. I’d add 1/2 cup of dark chocolate chips when adding.
• Sliced Pineapple On Top Of The Loaf– Adding rings of pineapple or long slices of pineapple to the top of the bread can look really pretty on the top, yum!

Is This Hawaiian Banana Bread?

Some people call this Hawaiian Banana Bread because of the pineapple. We have a Hawaiian plate food truck in my town that serves up authentic poke bowls, Hawaiian pasta salad plate lunches, pineapple pork and more that is delicious.

They make a regular banana bread (With macadamia nuts, it’s delicious!) but without the pineapple on their truck. Bananas are grown in Hawaii so it makes sense that banana bread is made there. While I bet you can find pineapple banana bread in Hawaii, I am unsure how authentic it is as being Hawaiian food. However, the flavors in this banana bread definitely are inspired by Hawaii and feels very tropical!

There is a rumor on the internet that banana bread was made in Hawaii during the great depresion because they needed to use up all the bananas they had available, even the rotting one. This story does not seem realistic though as during the great depression ingredients like sugar and flour were very expensive, and even more expensive to get to Hawaii.

Can Banana And Pineapple Be Eaten Together?

Yes banana and pineapple can be enjoyed together. Sometimes acidic fruits and vegetables such as pineapple and tomato will cause bananas to taste a little sour or bitter then they are normally. This quick bread has so many other ingredients though that balance everything, you’re really just left with sweetness from the bread.

Can I Use Frozen Pineapple?

Yes you can use frozen pineapple but you will need to defrost the pineapple in the microwave before you get started. Save some of the juice from defrosting it for what you need for the recipe.

You will also need to chop up the pineapple well if your pineapple is in chunks.

Can I Use Chunked Pineapple Or Pineapple Rings?

Yes, you can use pineapple chunks or pineapple rings. I highly recommend chopping up the pineapple small to add to this banana bread. Make sure to still drain the pineapple well or the banana bread can become soggy. You will need about two cups of chopped pineapple.

Can I Use Fresh Pineapple?

You can use fresh pineapple, but getting enough juice for the banana bread is a little tricky. I recommend swapping with orange juice. Make sure to chop the pineapple well and drain it well so the banana bread doesn’t become soggy. You’ll need about two cups of chopped pineapple.

Should You Cover Banana Bread When Baking?

If you notice that the top of the banana bread is starting to get a little too dark but the inside of the banana bread still needs some time to cook you can cover the loaf with aluminum foil. This will help keep the top from browning too fast while the loaf finishes cooking. I usually wouldn’t add aluminum foil until the last 15-20 minutes because you do want the bread to brown on top.

How Long Will Pineapple Banana Bread Last?

Store pineapple banana bread in a covered airtight container in the refrigerator and it will keep for about seven days. The bread will taste it’s best when eaten within three days.

You can also wrap this pineapple banana bread in aluminum foil which will help the bread stay moist.

I don’t recommend storing this banana bread on the counter. With the added liquid from the pineapple, the bread is really moist and can spoil fast.

Can You Freeze Pineapple Banana Bread?

Yes you can absolutely freeze this banana bread.  I would recommend wrapping it in aluminum foil or freezer paper before storing in a large zip-top freezer bag. This is a great recipe to make and freeze ahead for breakfast or snacks.

This pineapple banana bread can also be sliced and frozen in individual slices. The easiest way is to wrap the individual slices with freezer paper or aluminum foil.

Expect this pineapple banana bread will taste best if defrosted and enjoyed within 2-3 months.