Banana Bread with Pineapple
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This Banana Bread with Pineapple Recipe is soft, moist, and naturally sweet, made with everyday pantry ingredients and no butter. Ripe bananas bring familiar comfort, while crushed pineapple adds moisture and a subtle tropical sweetness that keeps the loaf tender for days.
The result is a lightly spiced banana bread with a soft crumb, gentle cinnamon warmth, and just enough pineapple flavour to make it interesting without overpowering the classic banana taste. It’s a simple and reliable recipe that’s ideal for everyday baking.
A Little Twist on a Classic.
I developed this recipe to bring a bit of brightness to the traditional loaf. The pineapple doesn’t just add flavour; its acidity and juices work with the baking soda to create a beautifully light and moist texture. It’s a reliable, crowd-pleasing bake that stores perfectly for the week ahead. Sam x
Everyday ingredients — No specialty items or substitutions required
Extra Moist — The crushed pineapple juice ensures the bread never dries out.
Moist without butter — Oil and pineapple keep the crumb soft and tender
Banana pineapple bread video
Why this recipe works
This banana bread is built around moisture control and balance, so it stays soft without being dense or gummy.
Banana + Pineapple Combination
Mashed bananas provide structure and sweetness, while crushed pineapple (with its juice) adds moisture and prevents dryness without making the loaf heavy.
Oil Instead of Butter
Using oil keeps the crumb tender and moist even after refrigeration, making the bread last longer without drying out.
Balanced Leavening
The combination of baking powder and baking soda supports both the acidity of the fruit and the weight of the batter, giving a steady, even rise.
Minimal Mixing
Whisking just until combined prevents gluten overdevelopment, keeping the loaf soft rather than tough.
Ingredients you’ll need
All-Purpose Flour
Provides the essential structure for the loaf.
Baking Powder & Baking Soda
Work together to give the bread a balanced rise and light, even texture.
Ground Cinnamon
Adds warmth and depth without overpowering the banana flavour.
Salt
Balances sweetness and sharpens the overall flavour of the loaf.
Mashed Bananas
Use very ripe, spotted bananas for the best natural sweetness and aroma.
Crushed Pineapple (with Juice)
Adds moisture and a subtle tropical note that keeps the loaf soft without tasting overly sweet.
Eggs
Provide structure and help the bread rise evenly as it bakes.
Granulated Sugar
Sweetens the loaf and contributes to lightly golden edges.
Extra Virgin Olive Oil (or Neutral Oil)
Keeps the bread moist and tender without the need for creaming butter.
How to make banana bread with pineapple
Step 1: In a large mixing bowl, add flour, baking powder, baking soda, cinnamon, and salt. Whisk together until well combined. Set aside.
Step 2: In a separate medium-size mixing bowl, add mashed bananas, crushed pineapple with all of the juice in the can, eggs, sugar and oil. Whisk until well combined.
Step 3: Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
Step 4: Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean.
How to store
Store: Keep the banana pineapple bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze: Wrap the bread tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months.
Thaw: Thaw overnight in the refrigerator or at room temperature for several hours.
More recipes
Banana Bread with Pineapple
Ingredients
Method
- Preheat Oven: Preheat oven to 180ºC (356ºF). Grease with butter a loaf pan and line with baking paper, set aside. Note: Alternatively, if you have a non-stick loaf pan, liberally grease it with butter and dust it with a light layer of flour. This will leave your finished bread with smooth sides. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, add flour, baking powder, baking soda, cinnamon, and salt. Whisk together until well combined. Set aside.
- Combine Wet Ingredients: In a separate medium-size mixing bowl, add mashed bananas, crushed pineapple with all of the juice in the can, eggs, sugar and oil. Whisk until well combined.
- Combine:Â Add the wet ingredients to the dry ingredients and whisk until just combined, switch to a spatula to finish off mixing any remaining streaks of flour, being careful not to overmix as it can cause the bread to turn out tough and dense after baking.
- Transfer Batter: Pour the batter into the prepared loaf pan, smoothing out the top.
- Bake: Bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean and the top springs back when pressed gently.
- Cool: Remove from the oven and allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Enjoy!