Daily Recipe Ideas

Banana Bread with Crushed Pineapple: a Moist and Tropical Twist on a Classic Loaf

Prep Time
15 min
Cook Time
30 min
Servings
4
Difficulty
Easy
banana bread with crushed pineapple recipe

Few things rival the comfort of a freshly baked loaf of banana bread, but adding crushed pineapple takes this beloved classic to an entirely new level. The natural sweetness of ripe bananas pairs beautifully with the bright, tangy notes of pineapple, resulting in a loaf that is incredibly moist, tender, and full of tropical flavor. Whether you are baking for a weekend brunch, a holiday gathering, or simply treating yourself on a quiet afternoon, this banana bread with crushed pineapple is guaranteed to become a staple in your recipe collection. The best part? It comes together with pantry-friendly ingredients and requires no special equipment — just a bowl, a loaf pan, and an oven.

Hawaiian Pineapple Banana Bread

A golden-brown loaf of Hawaiian pineapple banana bread sliced to reveal a moist, tender crumb

This-inspired pineapple banana bread leans into the tropical spirit with ripe bananas and well-drained crushed pineapple folded into a buttery, lightly spiced batter. The result is a dense yet tender loaf with a gorgeous golden crust and a perfectly moist interior. It keeps well for several days, making it just as enjoyable the morning after baking as it is fresh out of the oven. A dusting of brown sugar on top beforeaking creates a subtly caramelized finish that elevates every slice

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray, then lightly dust with flour and set aside.
  2. In a large mixing bowl, mash the ripe bananas with a fork until smooth. A few small lumps are perfectly fine and will add texture to the finishedaf.
  3. Add the melted butter, eggs, and vanilla extract to the mashed bananas. Whisk until well combined and uniform in texture.
  4. In a separate bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, and salt until evenly distributed.
  5. Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until no dry streaks remain — overmixing will result in a tough, dense loaf.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the brown sugar evenly over the surface for a caramelized crust.
  7. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.
  8. Remove from the oven and allow the bread to cool in the pan for 10 15 minutes before transferring to a wire rack to cool completely before slicing.

Hummingbird Bread (Pineapple Banana Bread)

Sliced hummingbird bread loaf with pineapple and banana wooden cutting board, topped with a light glaze

Inspired by the iconic Southern hummingbird cake, this pineapple banana bread version captures all of that beloved flavor a simpler, everyday loaf format. It incorporates warm spices, sweet, and crushed pineapple for a deeply flavorful crumb. Some versions also call for chopped pecans or a simple cream cheese drizzle on top, which adds richness and a touch of elegance. This bread is ideal for entertaining, gifting, or meal prepping a week's worth of satisfying breakfasts.

  1. Preheat your oven to 350°F (175°C). Grease flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
  2. In a large bowl, whisk together the vegetable oil, eggs, granulated sugar, sour cream, and vanilla extract until smooth and well incorporatedAdd the mashed bananas and dhed pineapple to the wet mixture. Stir until evenly combined throughout the batter.
  3. In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Sifting helps ensure even distribution of the leavening agents andices.
  4. Fold the dry ingredients into the wet ingredients with a spatula until just combined. Do not overmix. If using pecans or walnuts, fold them in at this stage.
  5. Transfer the batter to the prepared loaf pan and spread it into an even layer. Tap the pan gently on the counter to release any air bubblesBake for 60 to 70 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Begin checking for doneness at the55-minute mark.
  6. Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack. Allow it to cool fully before adding any optional cheese glaze or slicing intoaf.
  7. To make simpleizzle, beat2ounces of softened cream cheese with 1/ cup powdered sugar and 1 to 2 tablespoons of milk until smooth and pourable. Drizzle over the cooled loaf just before serving.