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
- 9×5 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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What if I don’t have the coconut? I live out in the country and won’t be able to make it to the local store in town this evening but I’ve got to use these bananas tonight or ill have to chunk them. You think it would be good without the coconut? I love coconut!
Yes, it should work without, and you can always make this again when you get stocked!
I just took this out of the oven….YUMMMMY!!! My oven must be off because it didn’t need to cook 60 mins. The only thing I did was add vanilla in addition to almond extract.
You are my go to for the best breads recipes ever!
I have made this bread several times and it always turns out so delicious. I just add a couple of spices like ginger and cardamom. No need to add or change a thing to this recipe. It’s perfect always w/a cup of coffee.
Very disappointed in this recipe. When I read a couple reviews stating it was dry I added an extra half banana and that’s only change I made. Unfortunately, it didn’t help. Cake was indeed dry and lacking in flavour. Please retweek the recipe as the ingredients have potential to make a delicious cake. Needs a lot more moisture either in form of more bananas, pineapple and then perhaps cake will taste better too. Almost tastes sugarless. Sorry 🙁
Could this be made without the cocunut?
So i roasted my pineapple , bananas, and coconut , doubled the recipe , added a tropical flavoring , added some ground ginger as well ,insted of vanilla , had to cover the top after 45mins because it was getting brown , my kitchen smells amazing . had to stop eating the batter it is that good, lol
Can I use a bundt pan?
I don’t think this would be enough batter for a bundt, Brie. If you have a large pan you might try doubling the recipe.
I made this last nite and it is incredible!! I subbed flax eggs, as we are vegan and earth balance “butter”. I made a double batch and poured it into a 6 mini bundt cake mold. My poppy seeds were expired so I used none and it needed no topping as far as frosting. I added finely chopped pecans and a bit of coconut sugar to the molds before I poured in the batter. I was saving them for a special occasion but 24 hours later, there’s only 1 left!! Good intentions, happy bellies 🙂 Thank you for the great recipe!!
You’re so welcome Suzi <3
I just made this with gluten free rice flour , cup for cup. Added 1/4 cup sour cream & 1/8 t xantham gum & it’s delicious:)
That’s great to know, so many gluten free readers can now try this!
I doubled the recipe right away & I’m everyone was happy that I did . I also added coarsely chopped walnuts an extra egg & extra bananas ( because I had a surplus) . Before cooking I sprinkled a topping of coconut,walnuts & sugar that I chopped together. Normally I love heavy glaze but I only had about a cup of powdered sugar left……so thin glaze it is.?My son said Mom this is soooo good as he’s eating his 2nd piece. You can taste all the different flavors…….high praise from a 12 yr old .
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.
I just made this….I reduced cook time to 45 minutes b.c everything I bake comes out dry in my electric oven. I checked for doneness and toothpick came out clean. I didn’t use icing b/c it’s just for me and when I tried it without it, it was delicious. Great flavor, and finally my DRY BAKED GOODS CURSE is over lol. Thanks for sharing