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!
I just found your website and this recipe and I’m glad I did! I will definitely make this in the next few days. The photography is awesome too. The only thing I cannot relate to is a day with snow.
First…I LOVE your site and your recipes The recipes are always full of such amazing flavor! This is in the oven as I type and smells AMAZING!! I made a few switches to make it a “bit” healthier or so I convinced myself its healthier! LOL ! I used 1/2 whole wheat pastry flour, cut the sugar in half and used coconut sugar instead of cane sugar and doubled up on the bananas for some sweetness. I’m gonna try the cream cheese and pineapple like someone suggested! I can’t wait to taste it!!! Thanks for this yummy recipe!!
This sounds delish and will be making this today. Just wondering though what size is the 1 banana? Or is there a measurement? Bananas come in tons of sizes. Lol
I just used a regular, standard size banana Lille. A little bit of variation won’t hurt the recipe, but let’s just say about 1/2 cup of mashed banana.
Would this work with fresh pineapple? I am always looking for new things to use up fresh pineapple.
Yes, absolutely, I have used fresh pineapple and it was great!
I`ve tried it yesterday. And the result is amazing! Thank you for such a brilliant recipe!
Love love love this bread made it today!
Thanks so much for taking to time to let me know Tracie 🙂
So, I hate to be the downer – but this is not one of my favorite recipes from The View. I’ve made tons of Sue’s recipes and they have been superb but I found this one a bit dry and without enough flavor. Sorry…..
Made this with Splenda instead of sugar and it was great. Then mixed the pineapple juice with cream cheese to frost it with. As a diabetic, the carbs from the flour were enough to deal with–and Splenda doesn’t really become a glaze, no matter how much you add.
Great to know, Bonni- thanks for sharing!
I love the idea of cream cheese in lieu of powdered sugar!! Making my first batch right now!!
Would pwd Swerve work for glaze?
As I understand it you can use Swerve in place of sugar in a one to one ratio, so I think so, Deb. Let us know what you think.
Would omitting the coconut affect anything other than taste? My daughter LOVES pineapple and loves banana bread, but hates coconut. Thanks!
No I don’t think it would change anything, Lisa, go for it!
I really want to try this recipe because it sounds & looks delish, but I don’t have any almond extract. 🙁 Do you think using vanilla extract in its place would be ok? *fingers crossed*
Absolutely, the vanilla will be great Kirkley!