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Pineapple Banana Bread
5 from 3 votes

Pineapple Banana Bread

Moist, buttery banana bread is studded with sweet and tangy pineapple in this delicious pineapple banana bread.

Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings: 12
Course: Breakfast, Snacks, Brunch

Ingredients

  • 1 cup granulated sugar
  • ½ cup light brown sugar lightly packed
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt fine sea salt
  • ½ teaspoon nutmeg grated
  • 3 egg large
  • 1 ½ teaspoons vanilla extract pure
  • 2 cups banana from about 4 large bananas, mashed ripe
  • 14 tablespoons butter melted and cooled, unsalted
  • 1 can pineapple 20 ounces, drained very well, crushed
  • ¾ cup coconut sweetened or unsweetened (optional, shredded or flaked
  • sugar for sprinkling on top (optional, coarse

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Grease (1) 10" x 5" x 3 ½" loaf pan and set aside.
  2. In a large bowl, whisk together the sugars, flour, baking powder, baking soda, salt, and nutmeg. Set aside.
  3. In a separate large bowl, whisk together the eggs and vanilla and combine with the mashed bananas.
  4. Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated. Fold in the well-drained pineapple and coconut (if using) until fully incorporated.
  5. Pour the batter into prepared pan and sprinkle the top with coarse sugar. Bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing.

Notes

  • When draining the pineapple, I like to pour it into a fine mesh strainer to remove most of the juice, then press the pineapple to remove as much of the remaining juice as possible.
  • For additional flavor, feel free to toast the coconut before adding it to the batter.