4.5 from 57 votes
Pineapple Banana Bread
Sweet pineapple banana bread is tender and flavorful with just the right amount of sweetness. You'll love this fun twist on banana bread perfect for breakfast or a snack.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 10 Slices
Calories: 297 kcal
Course:
Bread , Baked Goods
Cuisine:
American
Ingredients
- 20 ounces crushed pineapple canned, drained and ¼ cup juice saved
- ¾ cup brown sugar
- ¼ cup sugar
- ¼ cup olive oil
- 2 large eggs beaten
- 1 teaspoon vanilla
- 2 medium bananas mashed (about 1 cup)
- ⅓ cup milk
- 2 cups all-purpose flour spooned and leveled
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a metal loaf pan with parchment paper or spray with baking spray.
- Drain pineapple in a colander over a bowl to catch the juice. Use a spoon to move pineapple around, lightly pressing to get as much juice out as you can without completely flattening the pineapple. Reserve ¼ cup of juice. Let the pineapple sit in the colander while mixing the other ingredients so additional juice drips into the bowl.
- In a large mixing bowl, add sugar, oil, eggs, and vanilla. Mix these wet ingredients together until smooth.
- Measure 1/4 cup of pineapple juice drained from the pineapple. Add mashed bananas, pineapple, 1/4 cup of pineapple juice and milk to the wet ingredients and mix together well.
- In a second medium bowl combine flour, baking powder, salt, and baking soda. Mix the dry ingredients together until blended.
- Add the dry ingredients into the wet ingredients. Mix well until the dry ingredients are fully combined into the wet ingredients.
- Pour the batter into the prepared loaf pan. Bake at 350 for 60-65 minutes or until a toothpick inserted in the center comes out clean when poked with a toothpick.
- Cool for at least 10 minutes before removing the load from the pan. Run a butter knife gently along the sides of the pan to loosen the loaf if needed. Cool loaf completely on a cooling rack. Then slice and enjoy!
Cup of Yum
Notes
- This recipe was made in a metal loaf pan. If using a glass pan expect that the loaf may take a little longer to bake as glass takes longer to heat up. Check the loaf carefully for doneness, and adjust as needed.
Nutrition Information
Calories
297kcal
(15%)
Carbohydrates
55g
(18%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.004g
Cholesterol
38mg
(13%)
Sodium
273mg
(11%)
Potassium
230mg
(7%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
111IU
(2%)
Vitamin C
7mg
(8%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Slices
Amount Per Serving
Calories 297
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 38mg | 13% |
| Sodium | 273mg | 11% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.