This Pineapple Banana Bread is an unexpected treat ~ ripe bananas, crushed pineapple, and shredded coconut make for a dreamy cake, and don’t forget that sweet/tangy pineapple glaze!
My loaf pan gets more of a workout in my kitchen than just about any other pan. When I crave a little something sweet, it’s usually some type of CRUMB CAKE, or POUND CAKE. And I actually prefer my sweet treats in the morning with my coffee, rather than later in the day. Sometimes they revolve around PUMPKIN, CITRUS, or CHOCOLATE. But, like today, BANANA often stars in my sweet breakfast recipes ~ this Pineapple Banana Bread is the latest. I should have thrown coconut into that title, too, since there’s an equal portion of that in there. And a little almond extract and a palmful of poppy seeds just to make things interesting.
This cake/bread is everything I crave…it’s moist, with a loose, raggedly crumb, and lots of flavor (and substance) from the banana and pineapple. The glaze is made from the leftover pineapple juice and confectioner’s sugar and just tips it over into the sweets category; but for me it’s strictly a breakfast and coffee break luxury.
Bananas and canned pineapple make this a year round treat. I always seem to have half a bag of coconut in my cupboard, and you could even add some chopped pecans, if you like, but isn’t it true, there is nothing more intoxicating on a snowy day than realizing you have everything you need right in your kitchen to make something sweet and warm from the oven like this.
I confess I’m a glaze-a-holic. At this point I feel like a quick bread is naked without one. I had leftover juice from draining the crushed pineapple, so it was a natural leap to make the glaze. But I did consider leaving it plain and eating it with a nice smear of whipped cream cheese. You make the call, either way will be good.
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 1/2 tsp almond extract
- 1 Tbsp poppy seeds (optional)
- 1 ripe banana, well mashed
- 1/2 cup well drained crushed pineapple (reserve the juice!)
- 1/2 cup shredded coconut
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup confectioner's sugar
- reserved pineapple juice
Instructions
- Set oven to 350F
- Cream the butter and the sugar in the bowl of a stand mixer, or do it with electric beaters. Beat in the eggs, one at a time, and then the extract and poppy seeds.
- Blend in the drained pineapple, the mashed banana, and the coconut.
- Sift in the flour, baking powder, soda, salt, and just mix on low speed until everything is blended.
- Spray or lightly butter a standard loaf pan and line it with parchment paper with long overhanging ends (this is optional) so you can lift it out for glazing.
- Spread the batter evenly into the pan and rap it against the counter once or twice to release any air bubbles.
- Bake for about 65-70 minutes, until risen, golden brown, and a toothpick inserted in the center comes out without wet batter clinging to it.
- Cool on a rack before glazing.
- To make the glaze, mix the confectioner's sugar with enough of the reserved pineapple juice to make a spreadable glaze.,
Notes
recipe adapted from Taste of Home
Don’t forget to pin it!
80 Comments
Cheryl
November 18, 2018 at 12:56 pmJust made this with my gluten free flour, perfect. My house smells amazing! Thank you for sharing.
Essie
July 26, 2018 at 11:12 amI tried it and had no baking powder, so I substituted 1/2 cup of molasses and 1/4th tsp of baking soda for it. The cake came out too crumbly for me. It tastes great, but is falling apart. What can make it moust and not so dry and crumbly?
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Lynn
September 27, 2017 at 10:25 amDoes this call for sweetened or unsweetened coconut?
Sue
September 27, 2017 at 10:28 amI use the sweetened kind, Lynn.
Carla Bisagni-Holmes
August 18, 2017 at 11:12 amI’ve got this baking right now! I used fresh pineapple, omitted the poppy seeds, and added a couple of scoops of unflavored protein powder (for a protein boost, since my husband and I are gym goers). Also, I doubled the recipe, and used 2 miniature loaf pans, 3 small loaf pans, and 2 medium loaf pans. I’m going to also top it with a bit of coconut as well. My kitchen smells so good right now!
Stephanie @ Casa Watkins Living
July 17, 2017 at 11:24 pmMmmmmmm goood. Absolutely delicious looking!!! I’ve included your recipe in a roundup of amazing pineapple recipes. :) http://casawatkinsliving.com/2017/07/13-amazing-ways-to-cook-with-pineapples/
Sue
July 18, 2017 at 6:58 amThanks Stephanie!
Jeanette
June 3, 2017 at 4:35 amThe bread is baking as we speak. I used a little less sugar, because my husband has to cut back on sugar. I’m hoping is doesn’t affect the bread. Like two tablespoons less.
Ginny
May 11, 2017 at 12:50 pmHi Sue.
I am baking this as we speak but I doubled the recipe subtracted coconut, added the juice to the batter, added walnuts and almond extract. Doubled everything else. So probably not the same recipe now but I used your recipe as a platform….which I love to do. I will let you know how it comes out. Thanks for the inspiration.
Sue
May 11, 2017 at 1:11 pmI love to do that with recipes, too Ginny, so more power to you ~ hope it comes out yummy :)
teresa
April 30, 2017 at 11:59 amthis is my family’s favourite banana bread!!
i have also made it as muffins….also delicous!
thanks for sharing your recipie1
Sue
April 30, 2017 at 12:39 pmOooooh wow, muffins, I need to try that, thanks so much Teresa :)
Megan
January 1, 2017 at 8:22 amJust wanted to let you know I’m making my second batch of this today. Made it last week and I ate entirely too much in one sitting, it was that good! One of the best quick breads I’ve ever come across – the almond extract is a game changer. Just discovered your blog…can’t wait to try more of your recipes!
Sue
January 1, 2017 at 8:30 amThanks SO much Megan, I’m glad you found me! I’m just photographing another banana bread this morning :)
Lisa Langston
December 23, 2016 at 5:20 pmI am new here and already I’m a big fan! I too am a big banana fan also, I am going to have to make both these recipes. Thank you for a great blog and wonderful recipes!