Banana Pineapple Bread is a delicious and moist loaf cake that combines the sweetness of ripe bananas with the tangy flavor of pineapple. The addition of chopped walnuts adds a delightful crunch and a touch of nutty flavor. This recipe is perfect for a weekend brunch, a cozy afternoon snack, or a delicious dessert.
With its moist texture, sweet flavor, and satisfying crunch, this bread is sure to be a hit with everyone.
Jump to:
Why You'll Love This Recipe
This recipe is a fun and flavorful twist on the classic banana bread. The combination of bananas and pineapple creates a tropical flavor that is sure to please. The chopped walnuts add a textural element that complements the soft and moist bread.
Whether you're a fan of banana bread or looking for something new to try, this recipe is a delicious option.
Ingredients Overview
The combination of bananas and pineapple creates a delicious and moist bread. The combination of bananas and pineapple creates a delicious and moist bread. You can use any drained canned pineapple, or diced fresh pineapple.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Banana Pineapple Bread
This recipe requires minimal effort and can be prepared in under an hour. This easy to make quick bread recipe is perfect for beginners and pro's alike.
Mix The Ingredients
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, beat together eggs, vegetable oil, mashed bananas, vanilla extract, and drained pineapple chunks.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour Into A Prepared Baking Pan
- Gently fold in chopped walnuts and pour the batter into the prepared loaf pans.
Bake and Cool
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
Serve the moist banana pineapple bread with butter or your favorite spread. Enjoy as a snack or breakfast with a cup of coffee or tea. Use as a base for French toast or bread pudding.
Substitutions and Variations
- Try different types of nuts, such as pecans or almonds.
- Add chocolate chips, raisins, or spices for extra flavor.
Storage
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the bread and thaw overnight in the refrigerator.
Tips for Success
- Use ripe bananas for a sweeter and more flavorful bread.
- Let the bread cool completely before slicing to prevent it from crumbling.
Related Recipes
- Easy Orange Muffins
- Lemon Poppyseed Scones
- Old-Fashioned Buttermilk Biscuits
- Apple Flaxmeal Muffins
- Honey Butter Cornbread
Frequently Asked Questions
Yes, just add another medium or large mashed banana.
Yes, you can use frozen bananas. Thaw them completely before using.
Yes, you can make this recipe into muffins by baking the batter in a muffin tin for 20-25 minutes.
More Bread Recipes
- Bread Machine Sandwich Bread Recipe (Soft White Loaf)
- Traditional Irish Blaa Rolls (Waterford Blaa Recipe)
- Roasted Garlic Focaccia
- Rosca de Reyes Wreath Bread
Get the Recipe!
Banana Pineapple Bread
Equipment
Ingredients
- 2 cups flour
- ½ cup sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1½ baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 medium bananas fresh, mashed for 1 cup
- 8 oz pineapple tidbits
- ½ cup walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, beat together eggs, vegetable oil, mashed bananas, vanilla extract, and drained pineapple chunks.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in chopped walnuts and pour the batter into the prepared loaf pans.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use ripe bananas for a sweeter and more flavorful bread.
- Drain the pineapple chunks well to avoid excess moisture.
- Don't overmix the batter, as this can result in a tough bread.
- Let the bread cool completely before slicing to prevent it from crumbling.
AJ says
In the method, U mention butter; there's no butter in this recipe? However, there is oil......
Kelly says
That is correct. Oil makes a moister quick bread.