Pineapple Banana Bread

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Moist and buttery banana bread is studded with sweet and tangy pineapple in this delicious pineapple banana bread.

Some of my favorite recipes to make are quick bread recipes. They’re easy to make, often don’t require a mixer or special equipment, and there are tons of variations for all seasons.

Pumpkin bread and apple fritter bread are some fall favorites. Courgette bread is great in late summer. Lemon Blueberry Bread is a spring favorite.

And recipes like this pineapple banana bread are perfect for any time of year!

Two slices of pineapple banana bread on a white plate next to an iced coffee.

How to prepare pineapple banana bread

This pineapple banana bread recipe is based on my favorite banana bread: Dominique Ansel’s Banana Bread.

For this version, I added chopped, spicy pineapple and added a little shredded coconut. It’s got some real hummingbird cupcake vibes!

If you love recipes like my pineapple courgette cake or pineapple carrot cakeyou will love this pineapple banana bread.

Ingredients you will need

To prepare this quick bread you will need:

1 cup granulated sugar
½ cup lightly packed light brown sugar
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon of baking soda
1 teaspoon fine sea salt
½ teaspoon grated nutmeg
3 large eggs
1 ½ teaspoons pure vanilla extract
2 cups mashed ripe bananas (from about 4 large bananas)
14 tablespoons melted unsalted butter
1 (20 ounce) chopped pineapple, drained very well
¾ cup shredded or flaked coconut, sweetened or unsweetened
Coarse sugar to sprinkle on top

Ingredients for banana and pineapple bread laid out on a work surface.

Before you start baking, make sure you know how to measure flour correctly. This will help your banana bread always come out perfect.

If you run out of brown sugar, you can make a quick brown sugar substitute to use in its place. I also suggest learning how to soften brown sugar in case yours gets hard in the pantry.

This recipe uses 4 bananas, which is more than used in many banana bread recipes. The result is a bread full of sweet banana flavor, so save those ripe bananas!

I know 14 tablespoons of butter seems like a lot, but I promise it makes the bread super rich, moist, and flavorful. It’s worth spending a fortune on!

Adding some shredded or flaked coconut is a great way to add extra flavor to this recipe, as coconut goes great with both pineapple and bananas. You can use sweetened or unsweetened coconut – whatever you have on hand is fine.

Take a few minutes to toast the coconut for extra nutty flavor. You can thank me later!

Prepare this recipe for Pineapple Banana Bread

This pineapple banana bread is made in a 10×5 inch loaf pan. Grease the pan with nonstick spray and set aside.

In a large bowl, whisk together the sugars, flour, baking powder, baking soda, salt, and nutmeg.

Dry ingredients for banana bread mixed together in a white bowl.

In another bowl, whisk together the eggs and vanilla with the mashed bananas. Add this mixture to the dry ingredients and mix until well combined.

Pour in the melted butter and mix until fully incorporated, then stir in the chopped pineapple and coconut.

Add chopped pineapple and grated coconut to the banana bread batter.

Pour the mixture into the previously prepared mold and sprinkle the surface with coarse sugar to obtain a delicious crunchy sugar coating. Bake at 350°F for 1 hour 10 minutes (70 minutes), or until a tester inserted into the center of the bread comes out clean.

Allow the bread to cool for at least 20 minutes before enjoying it.

Cross section of a sliced loaf of pineapple banana bread on a piece of parchment paper.

Storage Tips

Cooled pineapple banana bread can be stored, tightly wrapped, at room temperature for up to 3 days or in the refrigerator for up to 5 days.

For long-term storage, freeze the bread. Wrap the entire loaf in a layer of plastic wrap followed by a layer of foil, or wrap individual slices in plastic wrap and store in a zip-top freezer bag.

Thaw the whole loaf on the counter for a few hours. Thaw and reheat individual slices by unwrapping and microwaving for 30-60 seconds.

Hand holding a slice of pineapple banana bread broken in half.

Frequently asked questions

I don’t have a 10×5 inch baking pan. What can I use instead?

If you don’t have a 10×5-inch pan, you can divide the dough for this pineapple banana bread between two 8×4-inch pans and bake for about 65-70 minutes.

You could also divide the batter into about 24 lined or greased muffin tins and bake for 18-22 minutes. The top won’t puff up as much as with banana bread muffins, but it will still taste great.

Can I make this recipe without dairy products?

YES. You can replace the butter in this pineapple banana bread with your favorite vegan/dairy-free butter.

Can I omit the coconut?

Absolutely. Feel free to leave out the coconut if you don’t care or if you have an allergy.

Top view of several slices of pineapple banana bread spread on a piece of parchment paper.

Preheat oven to 350°F. Grease (1) 10″ x 5″ x 3 ½” loaf pan and set aside.
In a large bowl, whisk together the sugars, flour, baking powder, baking soda, salt, and nutmeg. Set aside.
In a separate large bowl, whisk together the eggs and vanilla and add to the mashed bananas.
Pour the wet ingredients over the dry ones and mix until smooth. Stir in the melted butter until completely absorbed. Stir in the well-drained pineapple and coconut (if using) until completely absorbed.
Pour the mixture into the prepared pan and sprinkle the surface with coarse sugar. Bake until golden brown and a cake tester inserted into the center of the loaf comes out clean, about 1 hour and 10 minutes. Leave to cool for 20 minutes before slicing.

When draining pineapple, pour it into a fine mesh strainer to remove most of the juice, then press the pineapple to remove as much juice as possible.
For extra flavor, feel free to toast the coconut before adding it to the batter.

Calories: 408kcal, Carbohydrates: 63G, Protein: 5G, Fat: 16G, Saturated fat: 10G, Polyunsaturated fats: 1G, Monounsaturated fats: 4G, Trans fats: 1G, Cholesterol: 76mg, Sodium: 320mg, Potassium: 292mg, Fiber: 3G, Sugar: 42G, Vitamin A: 526UI, Vitamin C: 10mg, Soccer: 55mg, Iron: 2mg

Nutrition information is calculated automatically, so should only be used as an approximation.