Tropical Paradise Pineapple Banana Bread Recipe

Why You’ll Love This Tropical Paradise Pineapple Banana Bread

If you’re looking for a slice of sunshine to brighten your day, this Tropical Paradise Pineapple Banana Bread is about to become your new obsession.

The marriage of sweet bananas and juicy pineapple creates a moist, flavor-packed bread that transports you straight to the islands with every bite.

I love how the crushed pineapple adds natural sweetness without overwhelming the banana flavor. The hint of cinnamon warms everything up, while chopped walnuts provide the perfect textural contrast.

Did I mention how amazing your kitchen will smell while this bakes? Trust me, your neighbors might “accidentally” drop by.

What Ingredients are in Tropical Paradise Pineapple Banana Bread?

This delightful Tropical Paradise Pineapple Banana Bread requires a simple lineup of pantry staples plus two star fruits that bring the tropical vibes.

You’ll notice most ingredients are things you probably already have on hand, which makes this recipe perfect for those days when you spot some overripe bananas on your counter.

The combination might seem unusual if you’ve only made traditional banana bread before, but trust me, once you try this pineapple-banana combo, you might never go back to regular banana bread again.

• 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)
• 1/2 teaspoon vanilla extract
• 8 ounces crushed pineapple, drained
• 1/4 cup chopped walnuts

For the best results, make sure your bananas are nicely overripe with plenty of brown spots—they’ll be sweeter and easier to mash.

The pineapple should be well-drained to prevent the bread from becoming too wet, though that signature moisture is part of what makes this bread so irresistible.

Not a fan of walnuts? You could easily substitute pecans or even macadamia nuts to lean into that tropical theme even more.

Or leave them out entirely if you’re catering to nut allergies or preferences. The bread will still be absolutely divine.

How to Make This Tropical Paradise Pineapple Banana Bread

Making this tropical treat is surprisingly simple, and your kitchen will smell absolutely heavenly during the baking process. Start by preheating your oven to 350°F and preparing two small loaf pans (those 5-3/4 x 3 x 2-inch ones are perfect) with a thorough greasing and flouring. This prep work guarantees your bread will slide out easily after baking, which is essential for that picture-perfect presentation.

In a medium bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/4 teaspoon of ground cinnamon, and 1/8 teaspoon of baking powder. These dry ingredients form the structure of your bread, with the cinnamon adding that subtle warmth that pairs so beautifully with banana.

In a separate bowl, combine 1 egg, 1/3 cup of vegetable oil, 2/3 cup of sugar, 2/3 cup of mashed banana (that’s about one medium banana, nicely overripe), and 1/2 teaspoon of vanilla extract. Mix these wet ingredients until they’re smooth and well combined. The key here is to really mash those bananas well—nobody wants unexpected banana chunks in their slice!

Now comes the magic moment: pour your wet mixture into the dry ingredients, and stir just until moistened. Over-mixing is the enemy of tender quick bread, so resist the urge to beat it smooth.

Gently fold in 8 ounces of well-drained crushed pineapple and 1/4 cup of chopped walnuts, distributing them evenly throughout the batter. Divide this tropical mixture between your prepared loaf pans and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, let the loaves rest in their pans for 5 minutes before transferring to wire racks to cool completely. This cooling period is vital—though I completely understand if you’re tempted to slice into it while it’s still warm and fragrant. Who could blame you?

Tropical Paradise Pineapple Banana Bread Substitutions and Variations

Several delicious variations can transform this tropical paradise bread into something uniquely your own.

Try swapping walnuts for macadamia nuts or coconut flakes for an extra tropical twist.

Can’t have gluten? A good quality one-to-one gluten-free flour blend works beautifully here.

For a healthier version, I sometimes replace half the all-purpose flour with whole wheat and reduce the sugar to 1/2 cup.

Brown sugar can substitute white for a deeper molasses flavor.

And when I’m feeling particularly indulgent? I add a cream cheese swirl or dark chocolate chips.

The tropical flavors pair surprisingly well with both.

What to Serve with Tropical Paradise Pineapple Banana Bread

While enjoying a slice of tropical paradise, pineapple banana bread is delightful on its own. Pairing it with complementary foods and beverages elevates the experience to new heights.

I love serving this bread with a dollop of coconut whipped cream or cream cheese for richness. A scoop of vanilla ice cream turns it into proper dessert territory—melting into warm bread? Heaven. For breakfast, try it alongside yogurt and fresh fruit.

Coffee works beautifully, particularly a medium roast that won’t overpower the tropical flavors. Chai tea or a rum-spiked coconut milk also make dreamy pairings.

Don’t you think a little extra pineapple on the side completes the tropical vibe?

Final Thoughts

This pineapple banana bread recipe represents so much more than just another baked good in your repertoire—it’s a mini vacation for your taste buds. The tropical marriage of sweet bananas and tangy pineapple, all wrapped in that warm cinnamon hug, brings sunshine to even the cloudiest days.

I find myself returning to this recipe whenever I need a reminder of simpler times.

The way the kitchen fills with that island aroma? Pure magic.

And isn’t that what cooking should be about—creating little moments of joy?

Tropical Paradise Pineapple Banana Bread

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This moist and flavorful Pineapple Banana Bread combines sweet bananas with juicy pineapple for a tropical treat that will transport you to island paradise. The hint of cinnamon adds warmth while chopped walnuts provide perfect textural contrast in this delightfully fragrant quick bread.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 2 loaves

Course: Dessert

Cuisine: American

Calories: 215

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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

Equipment

• Two small loaf pans (5-3/4 x 3 x 2-inch)
• Mixing bowls
• Wire cooling rack

Method

 

1. Preheat oven to 350°F. Thoroughly grease and flour two small loaf pans (5-3/4 x 3 x 2-inch).
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and baking powder.
3. In a separate bowl, combine the egg, vegetable oil, sugar, mashed banana, and vanilla extract. Mix until smooth and well combined.
4. Pour the wet mixture into the dry ingredients and stir just until moistened. Do not overmix.
5. Gently fold in the well-drained crushed pineapple and chopped walnuts, distributing them evenly throughout the batter.
6. Divide the batter between the prepared loaf pans.
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the loaves rest in their pans for 5 minutes before transferring to wire racks to cool completely.

Nutrition

Calories: 215kcal

Notes

For the best flavor, use bananas that are nicely overripe with plenty of brown spots. Make sure your pineapple is well-drained to prevent the bread from becoming too wet.

This bread can be customized in many ways – try macadamia nuts or coconut flakes for an extra tropical twist. For a healthier version, substitute half the all-purpose flour with whole wheat flour and reduce the sugar to 1/2 cup.

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes beautifully for up to 3 months – just wrap tightly in plastic wrap and aluminum foil.

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