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.
Reader Rave ~
“Superb banana bread worth getting excited about. I use vanilla extract, purée from four canned pineapple slices in heavy syrup, omit poppy seeds, add chopped pecans, and about 3/4 cup dark chocolate chips. I bake for the full 70 minutes, to get a nice crust with a soft inside. I will be making this forever.” ~ Suzanne
Pineapple Banana Bread
Equipment
- 9x15 loaf pan
Ingredients
- 1/2 cup 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
glaze
- 1 cup confectioner's sugar
- reserved pineapple juice
Instructions
- Preheat oven to 350F. 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.
- 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.
- Spread the batter evenly into your prepared 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
Nutrition
Don’t forget to pin it!
Oh my, oh my, oh my! What can I say? LOVE the look of this bread! I’m going to have to buy bananas just to make them go brown so I can make this awesome delight!
Definitely pinned. And how nice is it to have the oven on on cold days and thankful that you don’t need to pop to the shops for any ingredients. This looks fantastic and like you hate wastage and like the way you put the pineapple syrup to good use. Happy New Year.
We are on the same wavelength with our banana bread posts. Love the tropical twist you gave this!
This looks so tropical with pineapple, coconut and banana!! What a lovely loaf 🙂
okay so this is it! This is the best banana bread I have seen. I have used raisins in mine, coconut and nuts but never pineapple and i love that idea!
Thanks Jess, I am on a best banana bread quest!
mmmm… pineapple and banana… lovely and tropical, just what we need here in the very grey skied London!… Happy New Year to you xxx
We have a pretty grey skied California these days, too! Have a Happy New Year, Dom!
Loving this combination of flavours! Must try 🙂
Heading to the kitchen to start baking this right now! My espresso machine died last night. So sad! I need something yummy for breakfast!
Not sure this can compensate for your loss, but it is yummy 🙂
This was excellent. I accidentally added 1 cup of pineapple (crushed pineapple) and it turned out wonderful. I added vanilla and used half sweetened coconut. Next time I will double the coconut and the almond extract. I also spooned a few tablespoons of sugar on top before baking for a nice golden crackly crust. It’s so good. I’ll definitely be making again!!
Haha – naked bread! This is a wonderful treat Sue. Love the flavor combinations and baking anytime of the year works for me! This loaf is perfectly crave-able and a breakfast luxury I would truly enjoy! Bravo 🙂
I bet this is fantastic!