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Pineapple Banana Bread with Walnuts Recipe

Pineapple Banana Bread with Walnuts Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Pineapple Banana Bread with Walnuts

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honeybr User ID: 151770 226934
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."

stell1946 User ID: 7306445 222746
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."

Peggie0203 User ID: 2074993 85456
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."

Joscy User ID: 2694585 134066
Reviewed Oct. 23, 2013

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

SJS9 User ID: 4019106 122210
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"

sandiwaggoner User ID: 2181677 62267
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..."

MY REVIEW User ID: 1263038 62202
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."

Sissy15 User ID: 5955550 46998
Reviewed May. 23, 2011

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

Marie Mikula User ID: 1285664 88182
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."

troykelly User ID: 4444344 91312
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! :)"

Dioptase User ID: 1776920 54586
Reviewed Jan. 29, 2011

"This is a great recipe. I bake in mini loaf pans and sometimes add Coconut to the batter and on top. Toasted coconut on pineapple banana? Doesn't get any better than that."

jdh0731 User ID: 3723039 125168
Reviewed May. 26, 2010

"I never tried this, it disappears before I want to try it."

ashjudy User ID: 1388441 49224
Reviewed Apr. 19, 2010

"Have made this recipe several times. I always double it and use two large loaf pans. It is a big hit with friends and co-workers."

kfean User ID: 1241767 49223
Reviewed Jan. 4, 2010

"This recipe is moist and delicious. Using the smaller pans works well, smaller peices and no waste. I have made this recipe several times and I always double it but still use the smaller pans."

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