Pineapple Banana Bread
A moist and flavorful pineapple banana bread that combines the tropical sweetness of pineapple and bananas with warm cinnamon. Perfect for breakfast, snack, or dessert, this bread is easy to make and appeals to fruit lovers and those seeking a comforting treat with a fruity twist.
Ingredients
Instructions
- Combine dry ingredients in a bowl and stir in nuts.
- Add vegetable oil, mashed bananas, crushed pineapple, and vanilla to the dry mixture.
- Stir until the batter is moistened and well combined.
- Spoon the batter into two greased and floured 9 x 5 x 3-inch loaf pans.
- Bake at 350°F (175°C) for 60 minutes or until done.
- Cool for 10 minutes in the pans, then remove and place on a rack to cool completely.
Tips & Substitutions
For a more flavorful bread, consider adding chopped walnuts or pecans to the batter. If you're short on time, you can substitute the mashed bananas with store-bought banana puree. To ensure even baking, make sure your oven is preheated and avoid opening the door during the first 30 minutes. If you're looking for a fun variation, try adding spices like nutmeg or ginger for extra warmth.
Serving Suggestions
This pineapple banana bread pairs beautifully with a cup of Iced Tea for a refreshing afternoon treat. Serve it as a breakfast option or a mid-morning snack. You can also top it with a spread of cream cheese or butter for added richness. It makes a delightful addition to brunch, alongside dishes like Creamed Chopped Spinach or a fresh fruit salad.
Storage & Reheating
Store leftover pineapple banana bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice off a piece and warm it in the microwave for about 10-15 seconds, or toast it lightly for added texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Banana Bread contains roughly 607 calories, with 3g protein, 46g carbohydrates, and 32g fat. It is an excellent source of vitamin A (55% of the Daily Value) and vitamin C (43% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 852mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Absolutely! To make this pineapple banana bread vegan, replace the vegetable oil with an equal amount of applesauce or a neutral plant-based oil. Additionally, you can use flax eggs as a binder by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).