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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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!