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Tropical Paradise Pineapple Banana Bread

This tropical twist on classic banana bread brings together the natural sweetness of overripe bananas and the tangy burst of crushed pineapple for a moist, flavor-packed treat. A hint of cinnamon and the crunch of chopped walnuts elevate every bite, making this bread a perfect way to add a bit of island sunshine to your day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking powder
  • 1 egg
  • 1/3 cup vegetable oil
  • 2/3 cup sugar
  • 2/3 cup mashed banana about 1 medium, overripe
  • 1/2 teaspoon vanilla extract
  • 8 ounce crushed pineapple drained
  • 1/4 cup chopped walnuts

Equipment

  • Loaf pans (approximately 5-3/4 x 3 x 2 inches)
  • Mixing bowls
  • Whisk
  • Wire racks

Method
 

  1. Preheat your oven to 350°F. Grease and flour two small loaf pans (approximately 5-3/4 x 3 x 2 inches) to ensure easy release after baking.
  2. In a medium bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon baking powder.
  3. In a separate bowl, combine the wet ingredients: 1 egg, 1/3 cup vegetable oil, 2/3 cup sugar, 2/3 cup mashed banana, and 1/2 teaspoon vanilla extract. Beat until smooth and well combined.
  4. Pour the wet mixture into the dry ingredients and stir just until moistened. Be careful not to over-mix, as this can result in a tougher bread.
  5. Gently fold in 8 ounces of well-drained crushed pineapple and 1/4 cup of chopped walnuts, ensuring they are evenly distributed throughout the batter.
  6. Divide the batter evenly between the prepared loaf pans and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the loaves to rest in the pans for 5 minutes before transferring them to wire racks to cool completely. This cooling step is important to set their structure and enhance flavor.

Notes

This pineapple banana bread offers a delightful tropical twist on a classic favorite. Overripe bananas deliver natural sweetness, while well-drained crushed pineapple provides moisture without making the bread soggy. Feel free to swap walnuts for macadamia nuts or pecans, and for those with gluten sensitivities, a one-to-one gluten-free blend works well. The bread can be enjoyed as a breakfast treat, snack, or even dessert when paired with a dollop of coconut whipped cream or a scoop of vanilla ice cream.