Pineapple Banana Bread with Walnuts Recipe
Pineapple Banana Bread with Walnuts Recipe photo by Taste of Home
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Pineapple Banana Bread with Walnuts Recipe

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This versatile bread can be enjoyed as a breakfast treat or simple dessert. My mother gave me the recipe. It was one of her church potluck favorites. It freezes well, too.—Grace Gibbons, Melbourne, Florida
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 10 servings


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking powder
  • 1 egg
  • 1/3 cup canola oil
  • 2/3 cup sugar
  • 2/3 cup mashed banana (about 1 medium)
  • 1/2 teaspoon vanilla extract
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/4 cup chopped walnuts

Nutritional Facts

216 calories: 1 slice, 10g fat (1g saturated fat), 21mg cholesterol, 193mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 3g protein .


  1. In a large bowl, combine the first five ingredients. Combine the egg, oil, sugar, banana and vanilla. Add to the dry ingredients just until moistened. Fold in pineapple and nuts.
  2. Pour into two greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 mini loaves.
Originally published as Pineapple Banana Bread in Reminisce Extra April 2003, p52

Reviews for Pineapple Banana Bread with Walnuts

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Reviewed May. 25, 2015

"Made this into muffins for lunch today. It makes 12 small muffins. Everyone ate 2 because they were small (but that's OK). Baked them for 22 min. Really nice and moist. I too used 2 bananas (almost 1 cup mashed). Next time I would double the cinnamon."

Reviewed Mar. 14, 2015

"I tried this recipe making 12 muffins instead of the bread--the muffins were fantastic! This recipe is definitely a keeper. I can't say enough. My husband and I give this recipe five stars. I followed the recipe exactly except I used two medium bananas instead of one banana as the recipe suggested. The two bananas equaled just about one cup of banana pulp after I put the bananas into the blender to make them nice and smooth. I baked the muffins five minutes longer until they tested done. The pineapple and banana combination gives these muffins a wonderful flavor, and they were nice and light and tender. While baking in the oven the muffins makes the whole house have a wonderful aroma. Thank you Grace Gibbons for sharing this wonderful recipe."

Reviewed Oct. 19, 2014

"Delicious! I used fat free Greek yogurt instead of oil, cut the sugar a bit, and added some chia seeds. 1 1/2 recipes made 16 muffins, which baked in 18 minutes. Definitely worth making again."

Reviewed Oct. 23, 2013

"This bread sure looks moist and yummy! Plan to make soon!!"

Reviewed Nov. 11, 2012

"I followed the recipe exactly. Talk about moist and yummy. These are it. I cooked mine in a 12 cupcake pan for 20 min. They came out perfectly. SJS9"

Reviewed Jun. 13, 2012

"Wow! I added 1/4 c. coconut to the batter at the end...It is simply fabulous. Came out nice and fluffy. This was eaten within 24 hours..."

Reviewed Aug. 31, 2011

"I doubled this recipe and it was moist and delicious! Made for the gang at work and it was a huge success. Planning on making smaller loaves and wrapping them with a bow and give them out for Xmas."

Reviewed May. 23, 2011

"As Rachel Ray would say, it's "Yum-o!" Plus, it's so easy."

Marie Mikula
Reviewed Mar. 18, 2011

"I would definitely make again. It was so moist

and really delicious. I omitted the nuts but I'm sure it would be great with the nuts."

Reviewed Feb. 7, 2011

"The best banana bread that I've tried so far! I didn't have any loaf pans so I used an 8"x8" baking dish and it came out perfect! It was moist, not too sweet and very delicious. Thanks so much for sharing! Will make more later! :)"

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