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.
Add The View from Great Island as a Trusted Google Source
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
Almond Flour Banana Cake
We all have that one banana bread recipe we swear by. This isn’t that. Almond flour banana cake is softer, more tender, and just happens to be gluten and dairy-free. (You’ll be back for seconds.)
Nutella Banana Bread
Nutella banana bread is moist and chocolatey with ribbons of Nutella swirled right into the batter ~ yum!!
Copycat Crumbl Banana Bread Cookies
Copycat Crumbl banana bread cookies are warm and cozy with a thick layer of cream cheese frosting topped with crushed pecans ~ Deeeeeelish!
Warm Banana Pudding Cake
Warm banana pudding cake is a a riff on Canadian pudding chomeur. Warm cake, toasty pecans, rich maple sauce…the ultimate fall dessert!
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.
Followed the recipe. Looked beautiful, but was not good. It was dry and not sweet enough.
I added grilled pineapple slices with the pineapple glaze and a 1/2 cherry what a great addition to our sisters time a the beach house.:)
I would not put almond extract again. I had to throw out cake I think my almond extract was bad?
This is the best banana bread recipe I’ve ever tried. I skipped the coconut. I also used pineapple puree and a mix of oat flour and almond flour. It was fluffy and moist and didn’t taste overwhelmingly of banana. Definitely bookmarking this recipe.
Based on another persons comments I tried this gluten free. I made a 1/2 recipe. Used 40 grams whites rice flour, 32 grams oat flour, 20 grams almond flour,and 68 grams 1:1 gf flour. Added 1/8 tsp guar gum. Used mayonnaise for the sour cream. Baked 16 minutes. 1/2 ca was muffin , let batter rest 5 minutes before putting oven.
Typo. 8 typo only 8 grams oat flour oat flour
These are HEAVEN!!!!!!! I don’t know what the gripers are griping about! I made muffins because I live alone and it’s easier to take one out of the freezer than slice a loaf.
Moist enough for me. I used fresh pineapple that I had in chunks in the freezer. So, maybe there was extra moisture from the frozen state of the pineapple? Anyway….perfection, like a Hawaiian holiday! Thank you, Sue.
I will certainly be making these again with the added suggestions from other bakers such as ginger and cardamom. And sprinkled bits on top. I put one pecan on top and some chopped ones in the batter. Sooooo good.
I’ve got this baking right now! I used fresh pineapple, omitted the poppy seeds, and added a couple of scoops of unflavored protein powder (for a protein boost, since my husband and I are gym goers). Also, I doubled the recipe, and used 2 miniature loaf pans, 3 small loaf pans, and 2 medium loaf pans. https://greensowing.com/ I’m going to also top it with a bit of coconut as well. My kitchen smells so good right now!
This is going on my Favourite Recipes board for sure! I didn’t have almond extract but used 1/2 tsp coconut extract and 1/2 tsp rum extract, and it is DIVINE. My daughter and I couldn’t wait for it to cool so we cut ourselves a slice after about 10 minutes and just drizzled our individual slices with a bit of the glaze. Warm and fluffy with a caramel-cronchy crust that reminds me a little of Pineapple Upside Down Cake. Heavenly!
There is something missing from this recipe. There is no buttermilk or sour cream to make it more moist, or maybe needs another banana? I bake a lot, and measured all meticulously but it crumbled when I cut it. Needs something to give it more moisture for sure. Otherwise good.
Im looking for suggestions on what to replace coconut in the ingredients?
You can definitely leave it out with no problem! If you would like to replace it I would probably suggest any kind of nut that sounds good to you, like maybe pecans or sliced almonds.