Can I add pineapple to banana bread?

Absolutely! Adding pineapple not only enhances the flavor with a bright, tropical twist but also keeps the bread incredibly moist. For the best results, use crushed pineapple and be sure to drain it well to avoid excess liquid in the batter. It blends perfectly with ripe bananas and adds a fresh, fruity boost to any banana bread recipe.

What other pans can I bake this banana pineapple bread in?

While the classic 9x5 loaf pan is most common, banana pineapple bread is super versatile. You can bake it in: Mini loaf pans (adjust baking time to 25–30 minutes), Standard muffin tins (bake for 20–24 minutes), Bundt pans (bake for 55–65 minutes), Just remember to grease your pans well and adjust baking times based on pan size.

How can I ripen bananas quickly for banana pineapple bread?

If your bananas aren't quite ripe yet, here are a few quick tricks: Oven method: Place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15–20 minutes. Paper bag method: Put the bananas in a brown paper bag with an apple or avocado to speed up ripening overnight. Microwave method: Poke the banana with a fork and microwave for 30 seconds to 1 minute—great in a pinch, though it slightly alters the texture.

Banana Pineapple Bread – The Best Moist Tropical Loaf Ever (Easy Recipe)

Banana Pineapple Bread

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A moist, tropical twist on classic banana bread, blending ripe bananas with juicy crushed pineapple for a flavorful, feel-good loaf.

Author: Helen
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Category: Baking
Method: Baking
Cuisine: Tropical-Inspired

Ingredients

Scale

3 ripe bananas, mashed
1 cup crushed pineapple, well-drained
2 eggs
¾ cup brown sugar
½ cup melted butter or oil
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
Optional: ½ cup chopped nuts or shredded coconut

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, whisk together bananas, pineapple, eggs, sugar, melted butter, and vanilla until well combined.
In another bowl, sift together flour, baking soda, and salt.
Gradually stir the dry mixture into the wet until just combined. Don’t overmix.
Fold in any optional add-ins.
Pour batter into a greased 9×5 loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use very ripe bananas and drain pineapple well to avoid a soggy texture. Fold in add-ins gently and do not overmix for the best crumb.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 14g
Sodium: 190mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Find it online: https://www.easytastykitchen.com/banana-pineapple-bread/