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Pineapple Banana Bread Recipe

Pineapple Banana Bread Recipe

This pretty loaf adds a tropical feel to any festive occasion. It's also a great way to use up your extra bananas.
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling YIELD:16 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup mashed ripe banana
  • 1/3 cup drained crushed pineapple
  • 1/2 cup flaked coconut
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • 1. In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 65-70 minutes or until bread test done. Cool in pan 10 minutes; remove to a wire rack. Yield: 1 loaf.

Nutritional Facts

1 serving (1 slice) equals 190 calories, 8 g fat (5 g saturated fat), 42 mg cholesterol, 212 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Pineapple Banana Bread

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Reviewed Nov. 4, 2015

"I made this bread 3 time's the first time with no adjustments seem quite dry to me without a lot of banana flavor that I was hoping for. so I adjusted it with more banana's and a little apple sauce. but still tasted dry. the last time I added vanilla which seemed to help the flavor"

Reviewed Jan. 1, 2015

"I prepared this recipe 12/31/14, but I purposely decided to review it 1/1/15! I did adjust the recipe by using margarine, rather than butter. I try to conserve my supply of butter for when I REALLY need it! ! also added 1 tsp. vanilla extract and with the dry ingredients, I used 1 tsp. baking soda and 1 tsp. salt. I used two 7-1/2x3-1/2" greased and floured loaf pans and baked the breads 50 to 55 minutes or until breads tested done with my trusty cake tester! This is a really great recipe to use! I used 1 medium banana, mashed and I'd crushed a can of pineapple slices and then drained them as needed for this recipe. I like the fact that it uses up extra bananas! I wound up making 4 breads so that I could utilize the bananas, pineapple and flaked coconut which I had on hand! Thank you for sharing your recipe! I'm sure that I'll be putting it to use again! delowenstein"

Reviewed Nov. 19, 2013

"Good bread. I added pecans and a little extra coconut. After trying it, we thought that it still need a stronger coconut flavor. But it was still a very good twist on the original banana bread."

Reviewed Sep. 11, 2013

"I think this bread was moist and very good. My husband and I agreed that it really wasn't any better than my regular banana bread recipe I make. I was expecting more from the pineapple and coconut. I did think it was good enough to give as gifts to my two colleagues at work to thank them for something they did for me. They told me it was very good and they enjoyed it."

Reviewed Jan. 23, 2013


Reviewed Mar. 16, 2012

"More of a dessert then a breakfast treat. Use a sharp knife to cut as the coconut makes it hard to get a sharp edge."

Reviewed Feb. 26, 2012

"This is really good. A nice surprise from the regular banana bread! I will be making this one again! ;-)"

Reviewed Dec. 14, 2011


Reviewed Nov. 10, 2011

"I added one teaspoon vanilla extract. I can't have gluten, I used gluten free flour mix. It came out delicious, next time I will double the recipe."

Reviewed Jul. 17, 2011

"quick and easy to make. taste realy good"

Reviewed Apr. 20, 2011

"i gave this recipe to my daughter for a pot luck lunch and everyone wants the recipe they said that they have never tasted banana bread like this"

Reviewed Feb. 16, 2011

"Excellent recipe ,great taste and exceptionately easy to follow."

Reviewed Jan. 27, 2010

"I have made this recipe several times. My family loves it. It is moist and full of flavor. I like to use pineapple tidbits, the chunks of pineapple are heavenly."

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