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Moist Pineapple Banana Bread Recipe

Moist Pineapple Banana Bread Recipe

"Our four kids like slices of this moist tropical-tasting banana bread for breakfast," comments Mary Watkins of Chaska, Minnesota. "I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time."
TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD:32 servings


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 1-1/4 cups canola oil
  • 2 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple, drained
  • 2 cups mashed ripe bananas (4 to 5 medium)


  • 1. In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. loaf pans.
  • 2. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Nutritional Facts

1 slice: 191 calories, 9g fat (1g saturated fat), 20mg cholesterol, 120mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 2g protein

Reviews for Moist Pineapple Banana Bread

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Reviewed Jun. 24, 2016

"certainly a keeper. I had a lot of pineapple tid bits to use up, so did use in place of crushed. I like the flavors-very moist, and freezes perfectly. I the banana flavor is mild and not overpowering. Next time I may add a bit more cinnamon, just cause I like it, and a bit of ginger- but that is the beauty of a good recipe-you can tweak a bit to your personel likes"

Reviewed May. 26, 2016

"I love making this recipe it is so easy, so good, and very moist. I am constantly giving this receipe to people. This last time I made it I did not have flour or sugar in the house, so I substituted it with cake flour and confectioners sugar. It turned out just fine. I also forgot the recipe calls for 8 oz of crushed pineapple I accidently put 20 oz. Whoops but it still turned out fine, the original recipe the pineapple tends to get lost up against the banana but with the 20 oz. you can definetly taste both. I also never drain the pineapple juice it adds to the moisture, if you drain the juice the bread just tastes ok."

Reviewed Jan. 6, 2016

"I make this all the time. I substitute 1/4 cup of the oil with applesauce. Cuts down on calories and adds extra moisture. I bake it in small pans and freeze. I just take out a small loaf when needed. It is the best recipe I have come across for banana bread."

Reviewed Dec. 1, 2015

"Moist and delish!! Love it and those I work with love it as well!!"

Reviewed Mar. 17, 2015

"its ok..."

Reviewed Feb. 19, 2015

"Very good and moist!"

Reviewed Jul. 6, 2014

"This bread was delicious, although still prefer BEST EVER BANANA BREAD (recipe at TOH). Thank You for sharing."

Reviewed May. 1, 2014

"I have nothing bad to say about this recipe! It was amazing and won the taste buds of all age groups both children and adults in our home! It is extremely moist. The only thing I did different was add 4 extra ounces of crushed pineapples, and put less oil in- I only put 1 cup of oil as opposed to the 1 1/4 that the recipe originally calls for. This bread was great and I will definitely make it again!"

Reviewed Apr. 3, 2014

"Amazing Banana Bread ! I had doubled it and it turned out beautifully ! The only addition it did for "tropical fun" was throwing in some coconut ...."

Reviewed Dec. 25, 2013

"It was good. I would make again but add nuts."

Reviewed Oct. 29, 2013

"My family really loved this bread! We didn't have crushed pineapples, so I just drained some pineapple chunks and blended them - it worked great!"

Reviewed Sep. 20, 2013

"This was good, but not worth ditching my longtime banana bread recipe. I tried it because I thought the pineapple would add some flavor to plain old banana bread, but it just made the slices more chewy, and not in a good way. I kept feeling like shreds of pineapple were getting stuck in my teeth."

Reviewed Aug. 12, 2013

"Delicious, so moist and flavorful, everyone loved it. Next time I'm going to try replacing some of the oil with applesauce. I made a large loaf and 2 very small loaves. Wonderful!"

Reviewed Aug. 7, 2013

"This is the best banana bread I have ever had! It was a hit with everyone. I only used 3 bananas, 2 eggs and doubled the pineapple and I added about 3/4 c of chopped walnuts. It was delicious & moist. This will definitely be my go to recipe for banana bread! I like the nutrition label, too. Only 1 g of saturated fat. 191 calories. You gotta love that!"

Reviewed Jul. 4, 2013

"Delicious, moist, very flavorful! I will be making this for gifts around the holidays!"

Reviewed Jun. 18, 2013

"Wonderful, and my new "go to recipe" for banana bread with an extra wonderful taste of the pineapple. Loved it!"

Reviewed Feb. 27, 2013

"I didn't have enough time to make a loaf so I made them into muffins. It took half the time to bake and they were delicious."

Reviewed Feb. 18, 2013

"It sounds delicious Did anyone make it with fresh golden pineapple?"

Reviewed Jan. 30, 2013

"This bread is incredible! Everyone I have made it for is asking for the recipe!"

Reviewed Jan. 28, 2013

"I cooked this recipe according to directions, however the bottom of the bread stuck to the pan. I've recently heard you should put a piece of parchment paper or waxed paper in the bottom of the pan even if you have greased and floured it to prevent sticking. My mother used waxed paper to line the bottom of her cake pans years ago ."

Reviewed Jan. 27, 2013

"Great recipe! I love the addition of pineapple in it. I don't change a thing, and have made it a couple of times already. My family & friends love it!"

Reviewed Dec. 28, 2012

"THE FAM LOVES IT! tried this recipe with my boyfriend and turned out perfect. even dad thinks its "warming" , for someone who doesnt like banana bread. cant wait to make this again."

Reviewed Oct. 17, 2012

"The added pineapple kept the bread moist. Makes me mad when my banana bread turn out dry. Great addition! I think next time I will cut the sugar in half. It was too sweet for me. Thanks for sharing this recipe. It's a keeper."

Reviewed Sep. 3, 2012

"I recall making this bread & it was delicious!

thank you for sharing!"

Reviewed May. 23, 2012

"I made this one evening and by ten the next morning both loves were gone!"

Reviewed Nov. 23, 2011

"excellent, light, wonderful taste and texture"

Reviewed Feb. 1, 2011

"Great recipe. I make this and add some macadamia nuts. Family loves it!"

Reviewed Jan. 29, 2011

"excellent recipe. very moist and great tasting. will make again"

Reviewed Jun. 17, 2010

"This was a big hit at my house. I altered the recipe a little in that I only put in 3/4 c of oil and increased the pineapple to a 14 oz tin. I used Pampered Chef's Korintje Cinnamon in the loaves, and sprinkled their Sweet Cinnamon Sprinkle of top...Also I added 3/4 cup of pineapple as well. Delicious!!"

Reviewed Apr. 12, 2010

"I have been making a recipe just like this one for over a decade. I've even left the pineapple out and altered the recipe with 1 cup oil and 1/2 cup water. also vanilla is 1 1/2 teaspoons. Such an incredible bread. If you ever have the Pampered Chef Cinnamon Plus in the pantry use that instead of the plain Cinnamon... oh my God the end result is fantastic."

Reviewed Jun. 28, 2009

"This bread is delicious. I brought one loaf to work and it was gone within an hour. I added 1/2 cup of coconut to the batter and sprinkled chopped macadaemia nuts over the top of each loaf before baking for fun. Not necessary, but I had it on hand."

Reviewed Aug. 28, 2008

"a new family favorite! Pineapples aren't overbearing, but rather taste like bits of apples. I made 6 loaves today to freeze some."

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