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Moist Pineapple Banana Bread

Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. —Mary Watkins, Chaska, Minnesota
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    2 loaves (16 slices each)


  • 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)


  • 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 8x4-in. loaf pans.
  • 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.
Nutrition Facts
1 slice: 191 calories, 9g fat (1g saturated fat), 20mg cholesterol, 120mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 2g protein.

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Average Rating:
  • Sue
    Feb 23, 2021

    I am making a second batch within a week later. 1.easy reciepe! 2. (Love cinnamon) added a little extra. 3. Best Pineapple Banana bread recipe.

  • Rachel
    Feb 6, 2021

    Can you provide nutritional data ...carbs, sugars etc.

    Feb 3, 2021

    These are very good. I was looking for something with a pineapple taste & the flavor of the pineapple is lost in the banana & cinnamon, but my family enjoyed I very much.

  • Gro
    Jun 14, 2020

    Great recipe. I line my loaf pans with parchment paper with enough sticking out to easily lift the loaf out. I added 1/2 tsp. Allspice and 1/4 tsp nutmeg and 1/2 cup of walnuts with a few walnuts on top.

  • Antje
    Apr 29, 2020

    I followed everyone's suggestions. I lightly greased my two loaf pans with butter and then a sprinkle of flour. My loaves came out perfectly. I also did 2- 8 oz cans of crushed pineapple. I drained one, the other I added the entire can with juice. (My husband had drained one for me already). I did use the cinnamon. I baked in a convention oven for 1 hour and 20 minutes. I put foil on top of the loaves at about an hour so the tops would not get too brown. They came out great! Interestingly enough the more the loaves sat out of the oven, the better they were. I would recommend letting them cool completely before cutting. I did get my loaves out of the pan immediately after getting out of the oven. They were very moist, however the longer they sat the less moist they were. We really enjoyed this recipe. They were even more tasty the second day. I am going to try adding the coconut and chocolate chip next. Oh, and I did add the 1 cup vegetable oil and 1/4 cup applesauce.

  • Vienna
    Mar 28, 2020

    Delete the cinnamon and grease the pan or muffin tins with a mixture of butter and coconut oil and they are crunchy on the outside soft on the inside.

  • Kris
    Mar 27, 2020

    Oh My Goodness 5 Stars! This was the BEST banana bread recipe I have ever tasted and the first one I had ever tried making! The only changes I made were as follows: 1. I used the entire 20oz can of crushed pineapple instead of 8oz. (didn’t read the fine print, lol) 2. I bought a 2-pack of disposable aluminum loaf pans (appox. 8”x4”) with covers and enclosed with parchment paper. I had quite a bit of mixture remaining so I used my 9x5 loaf pan which I greased with canola oil before pouring the extra mixture in. 3. I decided to add a bunch of mini chocolate morsels to my 9x5 loaf mixture pan to be creative. 4. I baked all 3 loaves at once until my toothpick appeared dry which was of course longer than mentioned. **** I can't wait until my current bananas ripen! SCRUMPTIOUS!

  • Dea
    Sep 9, 2019

    I read this recipe and thought “wow! That’s looks really good, and I like the addition of pineapple”. It took 15 minutes longer than the suggested 65 minutes of cooking time for the toothpick to come out clean. And when I went to take the loaves out of the pans to cool, the bottoms stuck, even though I greased them generously. I then noticed that they were still raw on the bottom. I tried putting them back in the loaf pans to bake longer, and they fell apart. So, it was a waste of time and ingredients to make this recipe.

  • Phoebe
    Jan 19, 2019

    How many bananas?

  • Mary
    Jul 22, 2018

    Turned out really well. Noticed this didn’t suggest flouring (after greasing) the pans....I floured my pans and it made the banana bread raise very well. I used three loaf pans. Since the batter is heavy I think splitting it in 3 helped it raise better. (I also added walnuts.)