4.5 from 57 votes
Pineapple Banana Bread
Pineapple Banana Bread combines mashed bananas with crushed canned pineapple and pineapple juice to create a moist, flavorful quick bread. Sweetened with brown and granulated sugar and leavened with baking powder and baking soda, the bread offers a tender crumb and tropical fruit notes.
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings:
10
Slices
Calories:
297 kcal
Course:
Bread, Baked Goods
Cuisine:
American
Ingredients
- 20 ounces pineapple canned, drained and ¼ cup juice saved, crushed
- ¾ cup brown sugar
- ¼ cup sugar
- ¼ cup olive oil
- 2 large egg beaten
- 1 teaspoon vanilla
- 2 medium banana 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
- Using a metal loaf pan is recommended for even baking; glass pans may require longer bake times.
- Check the bread closely near the end of baking when using glass pans to avoid over- or undercooking.
Nutrition Information
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%)
Nutrition Facts
Serving: 10 Slices
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.