Go Back
–+ servings
tropical pineapple banana bread

Tropical Paradise Pineapple Banana Bread

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 2 loaves
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

Tried this recipe?

Let us know how it was!