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Moist pineapple banana bread loaf on a wooden table with sliced pieces

Moist Pineapple Banana Bread

A delightful loaf blending the sweetness of ripe bananas, juicy pineapple, and a hint of coconut, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup butter (softened) Use unsalted butter for better control of saltiness.
  • 1 cup sugar
  • 2 pieces eggs
  • 1/2 cup mashed ripe banana Use very ripe bananas for extra moisture.
  • 1/3 cup drained crushed pineapple
  • 1/2 cup sweetened flaked coconut Can be swapped for chopped nuts for a crunchy twist.
  • 1/2 to 1 tsp. pineapple extract Optional but enhances flavor.
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with whole wheat flour.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Cream together the butter and sugar until fluffy.
  2. Beat in the eggs until well combined.
  3. Stir in the mashed banana, crushed pineapple, and flaked coconut. Add pineapple extract if using.
  4. In another bowl, combine the flour, baking powder, baking soda, and salt.
  5. Stir the dry ingredients into the creamed mixture until just combined.
Baking
  1. Spoon the batter into a greased 8-in. x 4-in. loaf pan.
  2. Bake at 350°F for 65-70 minutes or until a toothpick inserted comes out clean.
  3. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For extra moisture, use very ripe bananas. If your batter is too thick, add a splash of milk for a creamier consistency. This bread keeps well for about 3-4 days at room temperature, wrapped in plastic or stored in an airtight container. Can be frozen for about 3 months.