This pineapple banana bread is super moist and delicious! It starts with classic banana bread we all enjoy, but adding pineapple makes it irresistible! You’ll find yourself wanting more with every bite. It is great for breakfast, a sweet treat after a meal, or a snack when you get home from school.

Pineapple banana bread.

This tasty tropical twist on banana bread will become your new favorite! Perfect for any time of the day, it is sure to be a hit with everyone who tries it.

Why You’ll Love This Recipe

  • This pineapple banana bread is made in one mixing bowl.
  • It only requires 10 minutes of prep time.
  • This bread is great for breakfast, brunch, an afternoon snack, or dessert.
  • The pineapple glaze adds the perfect topping!
  • In addition, it is perfectly sweet and fresh.
  • This is such a fun twist on classic banana bread.
  • It can be made with gluten free ingredients or regular flour. Check out these Gluten Free Dessert Recipes for more ideas.
  • Kids and picky eaters love it!
  • This recipe is gluten free, dairy free, and refined sugar free.

Ingredients & Substitutions

These are the main ingredients and substitutions for this pineapple banana bread. Scroll down to the recipe card for the full ingredients list and instructions.

First, use gluten free flour or regular flour. Both work well.

Baking soda helps leaven this quick bread.

Coconut sugar adds a delicious natural sweetness. Feel free to use light brown sugar if needed.

A little sea salt balances out the sweetness.

Two eggs help bind the bread together. I do not recommend using chia eggs or flax eggs. If you are vegan or egg free, make this Vegan Banana Bread!

Pineapple juice adds a delicious sweetness. Use freshly squeezed if possible.

Melted coconut oil acts as the baking fat. If needed, replace with avocado oil.

Vanilla adds a warmth of flavor.

Mashed bananas add texture and more natural sweetness. Use ripe, brown spotted bananas for the best taste.

Unsweetened coconut flakes add a tropical twist.

Finely dice the fresh pineapple.

For the glaze, mix together the powdered sugar and pineapple juice.

Finally, garnish with coconut flakes.

Ingredients for pineapple banana bread.

Taste & Texture

This pineapple banana bread tastes like a pina colada! It is tropical, sweet, and fresh.

This bread is light, moist, and tender. It is not dry at all!

In addition, the glaze adds moisture and flavor.

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.

Step 2

In a large mixing bowl, add the gluten free flour, baking soda, coconut sugar, and sea salt. Stir together.

Gluten free flour and coconut sugar.

Step 3

Then, add in the eggs, pineapple juice, melted coconut oil, vanilla, mashed bananas, and coconut flakes. Stir together.

Golden brown bread batter.

Step 4

Fold in the diced pineapple chunks.

Pineapple batter.

Step 5

Transfer the batter to the prepared pan. Smooth into an even layer.

Pineapple batter in pan.

Step 6

Bake for 45 to 50 minutes, or until a toothpick comes out with only moist crumbs.

Baked pineapple banana bread.

Step 7

As the bread is cooling, make the glaze. Combine the powdered sugar and pineapple juice. Stir until creamy.

Step 8

Finally, pour the glaze over the top of the bread. Then, sprinkle coconut flakes on top. Serve!

Expert Tips & Tricks

Follow these tips and tricks to make the best pineapple banana bread.

Line the pan with parchment paper.

Use ripe bananas for the best flavor and texture.

If possible, use fresh pineapple.

Do not bake too long. Use a toothpick to determine if the bread is done baking. It should come out with only a few moist crumbs.

Mix the glaze together until creamy and smooth.

Coconut glazed loaf.

How to Serve & Store

Serve this pineapple banana bread once fully cooled.

It pairs well with a dollop of whipped cream or vanilla ice cream!

I highly recommend adding the glaze on top. It adds flavor and moisture.

Store any leftovers in an airtight container at room temperature for up to 3 days.

Frequently Asked Questions

Are pineapple and banana good for you?

Yes, pineapple and banana are good for you.

Can I use regular flour?

Sure! Feel free to use all purpose flour if you are not gluten free.

Is banana bread healthy or unhealthy?

Banana bread can be healthy depending on the ingredients used.

What else can I add in?

This bread is great with walnuts and pecans mixed in!

Coconut pineapple bread.

Equipment Needed

Pyrex 3 Glass Mixing Bowls: Mix the bread batter in this glass bowl.

Banana Bread Pan: I use this bread loaf pan every single time I bake banana pineapple bread!

Pre-Cut Parchment Paper Sheets: Use these parchment paper sheets for easy clean up and removal.

Check out all of my kitchen favorites!

You May Also Like

If you make this pineapple banana bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.

Pineapple banana bread.
At a Glance:
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Get the Recipe: Pineapple Banana Bread

This homemade pineapple banana bread is bright, fresh, flavorful, and perfectly sweet! It has a moist and tender texture. This quick bread comes together easily in one mixing bowl. Serve for breakfast, brunch, an afternoon snack, or dessert!
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Ingredients

10 slices

Bread

Glaze

Instructions 

  • First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
  • In a large mixing bowl, add the gluten free flour, baking soda, coconut sugar, and sea salt. Stir together.
  • Then, add in the eggs, pineapple juice, melted coconut oil, vanilla, mashed bananas, and coconut flakes. Stir together.
  • Fold in the diced pineapple chunks.
  • Transfer the batter to the prepared pan. Smooth into an even layer.
  • Bake for 45 to 50 minutes, or until a toothpick comes out with only moist crumbs.
  • As the bread is cooling, make the glaze. Combine the powdered sugar and pineapple juice. Stir until creamy.
  • Pour the glaze over the top of the bread. Sprinkle coconut flakes on top. Serve!

Notes

  • Since I am gluten free, I use gluten free flour for this recipe.  If you are not, feel free to use all purpose flour.
  • Feel free to use light brown sugar instead of coconut sugar.
  • If you do not have coconut oil, feel free to use another neutral flavored oil like avocado oil.
  • Dice the pineapple into small chunks.
  • Do not bake too long.  A toothpick inserted should come out with a few moist crumbs.
  • Store in an airtight container for up to 3 days at room temperature.
  • Check out all of my kitchen favorites!
Calories: 306kcal, Carbohydrates: 48g, Protein: 4g, Fat: 13g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 33mg, Sodium: 271mg, Potassium: 113mg, Fiber: 3g, Sugar: 27g, Vitamin A: 67IU, Vitamin C: 6mg, Calcium: 22mg, Iron: 1mg
Author: Addison LaBonte
Course: Breakfast, Dessert, Snack
Cuisine: American

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