Can I use fresh pineapple instead of canned?

Yes! Fresh pineapple works well, but be sure to finely chop or crush it and drain excess liquid to prevent the batter from becoming too wet.

Can I make this recipe without coconut?

Absolutely! If you're not a fan of coconut, simply leave it out. You can also replace it with chopped nuts like walnuts or pecans for added texture.

Why is my banana bread dry?

Overbaking is the most common reason for dry banana bread. Check for doneness around the 60-minute mark and remove it once a toothpick inserted in the center comes out clean. Using very ripe bananas also ensures moisture.

Can I freeze pineapple banana bread?

Yes! Slice the bread, wrap individual pieces in plastic wrap, and store them in an airtight container or freezer bag for up to 3 months . Thaw at room temperature or toast for a quick breakfast.

Moist Pineapple Banana Bread

Name: Moist Pineapple Banana Bread
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: ½ cup softened butter; 1 cup sugar; 2 eggs; ½ cup mashed ripe banana; ⅓ cup drained crushed pineapple; ½ cup sweetened flaked coconut; Optional: ½ to 1 tsp pineapple extract; 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt

Description

This moist pineapple banana bread is a tropical twist on the classic, featuring crushed pineapple, ripe bananas, and sweet coconut for a soft, flavorful loaf. Perfect for breakfast, snacking, or dessert, this easy banana bread is naturally sweet and incredibly tender.

Ingredients

Scale

Wet Ingredients

½ cup softened butter
1 cup sugar
2 eggs
½ cup mashed ripe banana
⅓ cup drained crushed pineapple
½ cup sweetened flaked coconut
Optional: ½ to 1 tsp pineapple extract

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

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Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and grease an 8×4-inch loaf pan to prevent sticking.
Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the mashed banana, drained crushed pineapple, and sweetened coconut. If using pineapple extract, add it now for extra flavor.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for a well-risen loaf.
Make the Batter: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense bread. The batter should be thick but not overly dry.
Transfer and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Place in the preheated oven and bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely cover it with aluminum foil during the last 15 minutes.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy it warm with butter or toasted for a crispy edge.

Notes

Boost the Flavor: Add a teaspoon of cinnamon or a handful of chopped nuts for extra depth.
Sweeter Variation: Use brown sugar instead of white sugar for a richer, caramel-like taste.
Make It Lighter: Swap half the butter for Greek yogurt or unsweetened applesauce.

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 297
Sugar: 24g
Sodium: 320mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 57mg