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Pineapple Banana Bread

Pineapple banana bread with crushed pineapple bakes up golden and extra moist, with a jewel-dense crumb and a subtle tropical chew. This easy tropical quick bread stays tender thanks to pineapple juice folded into the batter and a proper in-pan cooling rest.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana base
  • 2 ripe bananas Mash until mostly smooth with a few small lumps.
  • 1 can (8 oz) crushed pineapple Drain; reserve the juice for the batter.
  • 1 tbsp butter Use melted butter; measure 1/3 cup total.
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp reserved pineapple juice Add to the wet mixture for flavor and moisture.
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
Optional add-ins
  • 0.5 cup shredded coconut or macadamia nuts Choose one; fold in with the dry ingredients.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Mash the ripe bananas until mostly smooth, keeping a few small lumps for texture.
Make the batter
  1. Whisk melted butter, sugar, eggs, vanilla extract, and reserved pineapple juice into the mashed bananas until combined.
  2. Stir in drained crushed pineapple.
  3. Fold in all-purpose flour, baking soda, baking powder, and salt until just combined, stopping as soon as no dry streaks remain.
  4. Fold in shredded coconut or macadamia nuts if using.
Bake and cool
  1. Pour batter into the prepared loaf pan and bake for 60–70 minutes until deeply golden and a toothpick comes out clean.
  2. Cool in the pan for 15 minutes, then turn out so the moist crumb sets.

Notes

For the best crumb, drain the pineapple well and reserve the juice exactly as stated; too much liquid can make the center take longer to set. Store tightly wrapped in the fridge up to 4 days and rewarm slices in the oven or toaster. Freeze up to 2 months (wrap well). For a dairy-free swap, use a plant-based butter that measures 1:1 and melt it before mixing.