Hawaiian-Style Pineapple Banana Bread Recipe

If you think banana bread couldn’t get any better, get ready to let me blow your mind with my Pineapple Banana Bread Recipe!

The crushed pineapple melts into the batter, giving the loaf incredible moisture and a subtle tropical sweetness that plays beautifully with ripe bananas.

Our pineapple banana bread is perfectly balanced, moist, and tender. It’s not too fruity or overly sweet; it’s the kind of loaf you’ll find yourself slicing into before it’s fully cooled.

Adding pineapple to banana bread isn’t just about adding sweetness; it’s about adding moisture. The fruit’s natural acidity and sugar content improve crumb tenderness while keeping the loaf from drying out. That’s a win-win in my book.

If you love making moist, delicious breakfast breads, make sure to try our Apple Fritter Bread and Strawberry Bread recipes. You’ll be glad you did!

Ingredients

Gather the ingredients to prepare our pineapple banana bread recipe. Culinary professionals call this the “Mise en Place,” which means “everythingin its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have everything you need on hand to make the recipe.

Recipe Substitutions

Crushed pineapple → Tidbits (finely chopped)

Butter → Neutral oil (slightly moister crumb)

Brown sugar → White sugar (less flavor)

All-purpose flour → 1:1 gluten-free blend

Eggs → Flax eggs (texture slightly denser)

Recipe Variations

Pineapple Banana Nut Bread – Mix ½ cup of toasted chopped macadamias, walnuts, or pecans into the batter.

Coconut Pineapple Banana Bread – Add ½ cup toasted coconut to the batter.

Cream Cheese Swirl – Ribbon sweetened cream cheese through the batter.

Pineapple Upside-Down Banana Bread – Add brown sugar and pineapple rings to the bottom of the pan.

Brown Sugar Crust Finish – Sprinkle raw sugar on top before baking for a bakery texture.

Rum Glaze Drizzle – Mix powdered sugar, a splash of dark rum, and pineapple juice to make a restaurant-style drizzle.

Caramelized Pineapple Boost – Use fresh pineapple and lightly sauté it in butter to concentrate the flavor before adding.

How to make Pineapple Banana Bread

Follow my simple step-by-step instructions to learn how to make pineapple banana bread in your home kitchen.

Preheat the oven to 350℉.

Line a loaf pan with parchment paper.

Add the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and nutmeg to a large bowl. Whisk to combine,

Make a well in the center and add the melted butter, mashed banana, and crushed pineapple.

Stir until fully combined, with no dry spots of flour.

Pour the batter into the prepared loaf pan.

Place the pan on the center rack of the preheated oven and bake for 55-65 minutes or until a toothpick comes out clean.

Place the pan on a wire rack to cool for 10 minutes, then remove the bread from the pan and let it finish cooling.

Chef Tips

Use very ripe bananas. They should be black-spotted, soft, and fragrant.

Mash the bananas until mostly smooth, but leave a little texture.

Lightly drain the pineapple, but don’t squeeze it bone dry.

Don’t overmix the batter; that’s how you get tough bread.

Check the bread at 50 minutes ovens lie.

Tent with foil at the 40-minute mark if it’s browning too fast.

Let the loaf rest 15-20 minutes before slicing. The structure needs time to set.

Adding pineapple isn’t just about the moisture; it changes the crumb structure. The natural enzymes and sugar help soften gluten development. That means you can get a tender loaf without loading it with extra fat. But here’s the truth: balance is everything. Too much pineapple and you’ve got pudding. Trust the recipe.

If you’ve made our classic banana bread, this is the recipe you want to try next. It isn’t fancy, but it’s the kind of recipe that your friends and family will ask for by name.

Slice it thick, pour the coffee, slow down for five minutes, and feel your worries just melt away as you enjoy a slice or two of our pineapple banana bread.

Serving Suggestions

Serve warm with salted butter or toast and add a smear of cream cheese.

Lightly toast and top with whipped mascarpone and toasted coconut.

Serve warm with a scoop of vanilla ice cream and a drizzle of salted caramel sauce for a restaurant-worthy dessert.

Serve with pineapple compote and homemade whipped cream.

Use thick slices to make tropical French toast.

How to Store and Reheat

Store in an airtight container or in parchment paper wrapped in aluminum foil at room temperature for up to 4 days, or refrigerated for up to 6 days. Make sure the bread is completely cool to the touch before storing any leftovers.

Freeze slices individually or the whole loaf for up to 2 months.

Reheat 10-15 seconds in the microwave or lightly toast.

Recipe FAQs

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