Tropical Twist: The Ultimate Banana Pineapple Bread Recipe

Are you craving a slice of sunshine in every bite? Look no further than this incredibly moist and flavorful banana pineapple bread! This recipe combines the comforting sweetness of ripe bananas with the tangy zest of pineapple, creating a tropical treat that’s perfect for breakfast, brunch, or a delightful afternoon snack. Whether you’re an experienced baker or just starting out, this recipe is easy to follow and guarantees a delicious loaf every time.

## Why Banana Pineapple Bread?

Banana bread is a classic for a reason – it’s a fantastic way to use up overripe bananas and produces a wonderfully moist and comforting bake. Adding pineapple elevates this classic to a whole new level. The pineapple not only adds a delicious tropical flavor but also contributes to the bread’s moisture, ensuring a tender and delicious crumb. The slight acidity of the pineapple also balances the sweetness of the bananas, creating a perfectly harmonious flavor profile. It’s a delightful twist on a familiar favorite!

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:

### For the Bread:

* **Ripe Bananas:** 3 medium-sized, very ripe bananas (the spottier, the better!)
* **Crushed Pineapple:** 1 cup, drained well (canned or fresh)
* **All-Purpose Flour:** 2 1/2 cups
* **Granulated Sugar:** 1 cup
* **Brown Sugar:** 1/2 cup, packed
* **Eggs:** 2 large
* **Vegetable Oil:** 1/2 cup (or melted coconut oil for extra tropical flavor)
* **Vanilla Extract:** 1 teaspoon
* **Baking Soda:** 1 teaspoon
* **Baking Powder:** 1/2 teaspoon
* **Salt:** 1/2 teaspoon
* **Ground Cinnamon:** 1/2 teaspoon
* **Chopped Walnuts or Pecans:** 1/2 cup (optional, for added texture)

### For the Optional Streusel Topping:

* **All-Purpose Flour:** 1/4 cup
* **Brown Sugar:** 1/4 cup, packed
* **Cold Butter:** 2 tablespoons, cut into small cubes
* **Chopped Walnuts or Pecans:** 2 tablespoons (optional)

## Equipment You’ll Need

* **Loaf Pan:** 9×5 inch loaf pan
* **Mixing Bowls:** Large and medium
* **Measuring Cups and Spoons**
* **Whisk**
* **Rubber Spatula**
* **Potato Masher or Fork**
* **Cooling Rack**
* **Parchment Paper (optional, for easy removal)**

## Step-by-Step Instructions

Now, let’s get baking! Follow these simple steps for a perfect loaf of banana pineapple bread:

### 1. Prepare the Loaf Pan

* Preheat your oven to 350°F (175°C).
* Grease and flour a 9×5 inch loaf pan. Alternatively, line the pan with parchment paper, leaving an overhang on the sides for easy removal. This is highly recommended for a clean release.

### 2. Mash the Bananas

* In a large mixing bowl, mash the ripe bananas using a potato masher or a fork until they are mostly smooth. A few small lumps are fine.

### 3. Combine Wet Ingredients

* Add the drained crushed pineapple, granulated sugar, brown sugar, eggs, vegetable oil (or melted coconut oil), and vanilla extract to the mashed bananas.
* Whisk all the wet ingredients together until well combined.

### 4. Combine Dry Ingredients

* In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.

### 5. Combine Wet and Dry Ingredients

* Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough bread. A few streaks of flour are okay at this stage.

### 6. Add Nuts (Optional)

* If using, gently fold in the chopped walnuts or pecans.

### 7. Prepare the Streusel Topping (Optional)

* In a small bowl, combine the flour and brown sugar for the streusel topping.
* Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
* Stir in the chopped nuts (if using).

### 8. Transfer to Loaf Pan and Add Topping

* Pour the batter into the prepared loaf pan, spreading it evenly.
* If using the streusel topping, sprinkle it evenly over the top of the batter.

### 9. Bake the Bread

* Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the bread starts to brown too quickly, you can loosely cover it with aluminum foil during the last 15-20 minutes of baking.

### 10. Cool the Bread

* Once the bread is done, remove it from the oven and let it cool in the pan for 10-15 minutes.
* After 10-15 minutes, carefully transfer the bread to a wire rack to cool completely before slicing and serving. If you used parchment paper, simply lift the bread out using the overhang.

## Tips for the Perfect Banana Pineapple Bread

* **Use Ripe Bananas:** The riper the bananas, the sweeter and more flavorful the bread will be. Bananas with lots of brown spots are ideal.
* **Drain the Pineapple Well:** Excess moisture from the pineapple can make the bread soggy. Make sure to drain the crushed pineapple thoroughly before adding it to the batter. You can even squeeze out the excess juice using a clean kitchen towel or paper towels.
* **Don’t Overmix:** Overmixing the batter develops the gluten in the flour, resulting in a tough bread. Mix until just combined, and don’t worry about a few streaks of flour.
* **Measure Flour Accurately:** Use the spoon and level method to measure flour. Spoon the flour into the measuring cup and then level it off with a straight edge. This prevents using too much flour, which can make the bread dry.
* **Check for Doneness:** Use a wooden skewer to check for doneness. Insert the skewer into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. If it comes out with wet batter, continue baking for a few more minutes.
* **Cool Completely:** Allow the bread to cool completely before slicing. This allows the crumb to set and prevents the bread from crumbling.
* **Add Chocolate Chips:** For an extra decadent treat, add 1/2 cup of chocolate chips to the batter along with the nuts.
* **Spice it Up:** Add a pinch of nutmeg or allspice to the batter for a warmer, more complex flavor.
* **Use Coconut Oil:** Substitute vegetable oil with melted coconut oil for a richer flavor that complements the pineapple beautifully.
* **Make Muffins:** Pour the batter into muffin tins instead of a loaf pan for individual banana pineapple muffins. Reduce the baking time to 18-22 minutes, or until a toothpick inserted into the center comes out clean.

## Variations and Add-Ins

This banana pineapple bread recipe is a great base for experimenting with different flavors and ingredients. Here are a few ideas to get you started:

* **Coconut Flakes:** Add 1/2 cup of shredded coconut to the batter for a boost of coconut flavor and texture.
* **Macadamia Nuts:** Substitute walnuts or pecans with chopped macadamia nuts for a truly tropical twist.
* **Dried Cranberries:** Add 1/2 cup of dried cranberries to the batter for a tart and chewy element.
* **Orange Zest:** Add 1 teaspoon of orange zest to the batter for a bright and citrusy flavor.
* **Spiced Rum:** Add 1-2 tablespoons of spiced rum to the batter for a hint of boozy flavor. Reduce the amount of liquid (oil) slightly to compensate.
* **Cream Cheese Swirl:** Prepare a simple cream cheese frosting (cream cheese, powdered sugar, vanilla extract) and swirl it into the batter before baking.

## Serving Suggestions

Banana pineapple bread is delicious on its own, but here are a few serving suggestions to elevate your experience:

* **Warm with Butter:** Serve warm slices of banana pineapple bread with a pat of butter.
* **Toasted with Cream Cheese:** Toast a slice of banana pineapple bread and spread it with cream cheese for a quick and satisfying breakfast.
* **With Yogurt and Fruit:** Crumble banana pineapple bread over yogurt and top with fresh fruit for a healthy and delicious parfait.
* **As Dessert with Ice Cream:** Serve warm slices of banana pineapple bread with a scoop of vanilla ice cream for a simple yet elegant dessert.
* **French Toast:** Dip slices of banana pineapple bread in egg batter and pan-fry them for a decadent French toast treat. Top with syrup and fresh fruit.

## Storage Instructions

* **Room Temperature:** Store banana pineapple bread in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store banana pineapple bread in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.
* **Freezer:** Wrap banana pineapple bread tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Freeze for up to 2 months. Thaw completely at room temperature before serving. Slicing the bread before freezing allows you to thaw only what you need.

## Nutritional Information (Approximate)

*Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.*

* Serving Size: 1 slice (1/12 of the loaf)
* Calories: 250-300
* Fat: 12-15g
* Saturated Fat: 3-5g
* Cholesterol: 30-40mg
* Sodium: 150-200mg
* Carbohydrates: 35-45g
* Fiber: 1-2g
* Sugar: 20-25g
* Protein: 3-4g

## Make it Gluten-Free

To adapt this recipe for a gluten-free diet, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum or add 1/2 teaspoon of xanthan gum to the dry ingredients to help bind the bread together.

## Printable Recipe Card

## Final Thoughts

This banana pineapple bread recipe is a guaranteed crowd-pleaser. Its combination of sweet, tangy, and comforting flavors makes it a perfect treat for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake a loaf of sunshine! Enjoy!