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Moist banana pineapple bread served on a white plate, garnished with walnuts and a slice cut revealing its texture

The Best Banana Pineapple Bread Recipe

This banana pineapple bread combines moist bananas and tangy crushed pineapple for an irresistible tropical twist. Perfect for families, this easy banana pineapple bread recipe is both wholesome and indulgent!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 2 pieces (16 pieces each loaf)

Ingredients
  

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs room temperature
  • 1-1/4 cups canola oil
  • 2 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple drained
  • 2 cups mashed ripe bananas 4 to 5 medium
  • Optional chopped walnuts

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease two 9x5-inch loaf pans.
  • In a large mixing bowl, combine flour, sugar, salt, baking soda, and cinnamon. Mix well to evenly distribute the dry ingredients.
  • In another bowl, whisk together the eggs, canola oil, and vanilla extract. Stir in the drained pineapple and mashed bananas until combined.
  • Gradually fold the wet ingredients into the dry ingredients until just moistened. Be careful not to overmix to ensure a tender loaf. If using, stir in chopped walnuts at this stage.
  • Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
  • Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center of each loaf comes out clean. The tops should be golden and slightly domed.
  • Let the bread cool in the pans for 10 minutes before carefully transferring them to a wire rack to cool completely.

Notes

This banana pineapple bread is customizable for dietary needs: make it vegan with flax eggs, gluten-free with an all-purpose gluten-free flour blend, or nut-free by omitting walnuts.