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
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Just got back from Hawaii last night, I brought tons of Kona Coffee so I am making this today. Hope it turns out. I read all the reviews so I am cutting off about 10 minutes to the cooking time. Hope it is ok, even though I know different ovens and elevations bake differently, I can go further if need be.
Loved this recipe but the baking time is way too long for my oven. 45-50 min is max.
A delicious treat! Thank you.
Thanks for the feedback Nora, and glad you liked it!
Still my go to loaf. Love it. A confession: I make it in the food processor! Cream the butter/ sugar well on high, throw in whole banana, eggs, vanilla. Whiz it. Scrape sides well. Add pineapple, poppy seeds, coconut, whiz, scrape. Then dump in whisked dry ingredients and pulse just till mixed in.
One bowl. No fuss no muss. Works great.
Wow, easy-peasy 🙂
Just made this, and my husband loves it. So do I. Thanks for sharing such a simple, yet delicious recipe.
Thanks for taking the time to let me know Mary 🙂
Don’t like coconut but like the flavor .if I used coconut flavoring how much would you suggest.
I would say start with 1/2 tsp, but it kind of depends on the flavoring or extract that you are using.
This was delicious and a big hit with my family – thanks for sharing!
instead of poppy seeds can you use chia seeds
Hmmmm, not sure. I mean, chia seeds soak up liquid and turn gelatinous, so I think they might affect the texture!
That’s what I was just wondering too, about chia seeds. Maybe if I reduce the flour? Did you try it Debra, and if you did, how did it turn out?
This recipe is simply delicious! I made muffins rather than the loaf. I used fresh pineapple and 2 mashed bananas. My new favorite banana bread recipe. I am making it again tonight!
Yay – I’m happy to hear it Kathy!
I’m baking this as we speak but did twerk the recipe a little I don’t like coconut flakes so I used coconut flavor. So I hope it turns out good.
hahahaha tweak not twerk!!! lololol
I love baking. I have made many different banana breads.. This one sounds delightful..I’m baking it right now.. May have put a little too much pineapple juice in? We shall see.. Thx Sue.. Keep those recipes coming..?
Sue, I’m kinda late to the party but…Yum!! This is my new favorite banana bread, I love the tropical flavors and wish I had some Kona coffee to go with it. 🙂 I was skeptical at first about the poppy seeds but the crunch is perfect, and unlike many other banana breads it’s not overwhelmingly mushy and banana-y. Now don’t hate me but I did some things differently: I’m a vegan so I used 1/2 cup of coconut oil instead of the butter, and subbed powdered egg replacer for the eggs. I added 1 tsp. vanilla, because…just because vanilla is never a bad idea! I dislike shredded coconut (the texture, ugh) so left that out, but the coconut oil was unrefined so it gave just a hint of the flavor. And I forgot to make the glaze!! It was excellent without it, though. Great breakfast bread that my husband and I devoured. Thank you!
Thanks Alecia — it’s great to know that a vegan version works so well 🙂