Pineapple Banana Bread

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Pineapple Banana Bread is a new banana bread recipe to try.  It’s a classic, delicious banana bread recipe with the tropical addition of pineapple.

Sliced Pineapple Banana Bread

Every once in a while, I look into my pantry and become a little bit crazed about how disorganized it is.  I know I have so many things lurking in the back.  I’m aware that I’ll never even realize those things are even there until they’re long expired and no good to use.  I reached that point this summer and decided to take on the task of cleaning out the beast.

One of the things I found which I can rarely find a use for is crushed pineapple.  A quick glance at my fruit basket on the counter revealed several overripe bananas.  Baking a batch of banana bread seemed to be the obvious answer for using up my can of crushed pineapple.  I knew that pineapple would yield a good amount of moisture into the bread and add a blast of flavor too.

Pineapple Banana Bread

Pineapple Banana Bread

I have ripe bananas lying around quite often, and I usually bake banana bread with them.  It’s awesome that banana bread recipes are pretty easy to manipulate to create new flavors.  Classic Banana Bread is delicious on its own.  But there are so many variations to make, and those are good too!

Loaf of Pineapple Banana Bread

This Pineapple Banana Bread turns out two perfect loaves with a nice, tender crumb… and just a hint of that pineapple flavor.  The pineapple isn’t funky over overwhelming at all.  It just lends interest to the bread, and provides a good source of moisture to keep it tender too.

Pineapple Banana Bread

Now to find a use for the gazillion other pantry items I discovered on pantry-cleaning day!

If you are interested in finding more delicious bread recipes, you might also like to try my Best Pumpkin Bread Recipe or this Banana Blueberry Bread. Cinnamon Roll Bread, Pineapple Zucchini Bread and Chocolate Chip Crumb Cake are also good choices!

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Pineapple Banana Bread

A tropical twist to classic banana bread!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 slices (2 loaves)
Calories 268kcal
Course Bread
Cuisine American
Keyword banana, bread, pineapple


  • 3 cups all purpose flour
  • 1 1/2 cups granulated white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 1/2 cup canola or vegetable oil
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 8-ounce can crushed pineapple, squeezed dry
  • 2 cups mashed very ripe bananas (about 5 bananas)


  • Preheat the oven to 350 degrees F. Spray two 8x4-inch loaf pans with nonstick spray.
  • In a large bowl, whisk together the flour, sugar, salt, baking soda and cinnamon. In a separate bowl, whisk together the eggs, oil, applesauce and vanilla. Stir in the drained pineapple and the mashed bananas. Add the dry ingredients and stir just until incorporated.
  • Divide the batter between the two prepared pans. Bake for 1 hour- or until a toothpick inserted into the center of a loaf comes out clean. Cool the loaves in the pans, then remove from the pans for serving.


  • These loaves freeze beautifully.  Just wrap them well and store them in your freezer.  Take out to defrost and eat.


Serving: 1slice | Calories: 268kcal | Carbohydrates: 46g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 228mg | Potassium: 161mg | Fiber: 1g | Sugar: 25g | Vitamin A: 75IU | Vitamin C: 3.9mg | Calcium: 14mg | Iron: 1.4mg
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Lori Lange of Recipe Girl

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  • Joan wrote:

    We went to the islands about 10 years ago and I got crazy addicted to pineapple. Still am and I also love banana bread so I will be baking this real soon. Thanks!

  • Miranda wrote:

    Pineapple would be such a great addition to banana bread! That sounds awesome!

  • Kathy wrote:

    When I make banana bread, I use 1 3/4 cup of flour, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 tsp. vanilla, 3 eggs, 1/4 tsp baking soda, 1/2 tsp. baking powder, 1 tsp salt, 5 tbsp of Crisco Shortening for baking, 1 1/2 cups mashed bananas, 1/2 cup diced mango, 3/4 cups whip cream, 2 handfuls of Angel Flake Coconut. Bake at 350 degree for about 1 hour and 10 minutes. I have also put 1/2 cup of crushed pineapple to give it more of a tropical taste.

    • Lori Lange wrote:

      I’ll have to try that, thanks!

  • Kelly wrote:

    My pantry definitely has a lot of “lurkers” at the back lol. This looks SO delish! Love that you added pineapple!

  • char g wrote:

    this morning i made this recipe and its wonderful. i did the recipe exactly as you did. this was moist, tender, and flavorful. all the girls at the coffee said this was the best yet!

    • Lori Lange wrote:

      Happy to hear- thank you!

  • Karen @ The Food Charlatan wrote:

    “Lurking.” That’s exactly how I feel about my pantry. A bunch of lurkers in there. haha! I love that you added pineapple, I bet this is so moist!

  • Anna @ Crunchy Creamy Sweet wrote:

    I always look for ways to jazz up banana bread. Adding pineapple is right up my alley! This bread looks so moist and scrumptious – love it!

  • TidyMom wrote:

    oh I love the idea of adding pineapple!! we have some bananas on the counter right now and pineapple in the pantry….this will be happening this weekend!