This Pineapple Banana Bread is an easy tropical treat ~ ripe bananas, crushed pineapple, and shredded coconut make for a dreamy loaf 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 get the baking urge but don’t want to work too hard, loaf cakes and quick breads are my go-to. And I actually prefer my sweet treats in the morning with my coffee, rather than later in the day, so I love the fact that they aren’t too sweet or overwhelming. Pineapple Banana Bread is an all-day snacking quick bread with a sunny tropical twist. I call it coffee break heaven.
What readers are saying about pineapple banana bread…
“Perfection, like a Hawaiian holiday!”
“This is the best banana bread recipe I’ve ever tried.”
“This is HEAVEN!!!!!!!”
“This is my family’s favourite banana bread!!”
“My kitchen smells so good right now!”
Check your pantry
Besides pantry staples like butter, flour, sugar, etc., for this pineapple banana bread you’ll need:
- ripe banana (one large will do)
- crushed pineapple (if you only have chunks, just chop it up or process in a mini food processor.)
- sweetened shredded coconut (it’s moister than regular dry shredded coconut.)
- sour cream adds moisture and richness to the bread. You can sub yogurt.
To glaze or not to glaze
I admit I’m glaze-obsessed. 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, but either way your pineapple banana bread will be amazing.
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Pineapple Banana Bread
Equipment
- 9×15 loaf pan
- parchment paper optional
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 1/2 tsp almond extract
- 1/2 tsp vanilla
- 1/2 cup mashed ripe banana, about 1 large
- 1/4 cup sour cream
- 1/2 cup well drained crushed pineapple, reserve the juice!
- 1/2 cup sweetened 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 extracts.
- Blend in the drained pineapple, the mashed banana, soiur cream, 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.
- 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. Tent with foil toward the end of baking if it seems to be browning too much.
- 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.,
- Spread the glaze over the top of the cooled bread and let set up before slicing.
Notes
Nutrition
more banana recipes
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Nutella Banana Bread
Nutella banana bread is moist and chocolatey with ribbons of Nutella swirled right into the batter ~ yum!!
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Warm Banana Pudding Cake
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Bourbon Banana Bread
Bourbon Banana Bread is a rich, moist banana bread made with ripe bananas, sour cream, and a splash of bourbon for deep, warm flavor.
This looks so GOOD!!!! There goes me cutting down on eating sweets for new year’s resolution.
As sweets go, this is pretty tame, Rea! (at least that’s what I tell myself) Thanks for visiting!
Mmm! This looks divine. I’ve had my fair share of banana bread in my life but never with pineapple. Top this with some toasted coconut and you have the perfect tropical delight.
This bread came out great! I have a wonky electric oven so I could have gone a bit less on the baking. Made a bit more icing, soooooo good thanks!
I do the same thing with baking! I love how it means I don’t have to pay as much for heating (in my head, anyway) and I get something delicious out of the deal too. Like your gorgeous loaf! I love the idea of combining banana bread with pineapple and poppy seeds. I definitely need to try that flavor combo sometime! Pinned!
I do love your take on banana bread, Sue. Am getting so tired of the same old recipes….adding pineapple and coconut sounds great, think I’d go for the pecans as well! The pineapple glaze looks so good running down the sides!
Pineapple is such a great addition to banana bread! This sounds delicious!
We do a lot of baking in January, too. As well as the other 11 months of the year. 😉 Just can’t help ourselves! This is wonderful — thanks. And Happy New Year!
ho. lee. smokes. that’s some tender, soft banana bread, sue! it’s like a pillow! fantastic recipe–the glaze is outstanding too!
I LOVE this idea. Can’t wait to make it. Actually from what I have seen of your recipes they are all intriguing. Thank you for “cutting loose” in the kitchen. Keep them coming.
Thanks Robin, welcome in!
We’re on the same wave length Sue. We’ve been drinking Pineapple Banana Green Smoothies this week – so good, but if you don’t tell anyone, I think I’ll swap mine in today for a BIG slice of this delicious looking bread!