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Pineapple Banana Bread with Walnuts

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
    2 mini loaves


  • 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


  • 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.
  • Pour into two greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts
1 slice: 216 calories, 10g fat (1g saturated fat), 21mg cholesterol, 193mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 3g protein.

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  • honeybr
    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
    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
    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
    Oct 23, 2013

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

  • SJS9
    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
    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...

  • jms_surprise
    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
    May 23, 2011

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

  • Marie Mikula
    Mar 18, 2011

    I would definitely make again. It was so moistand really delicious. I omitted the nuts but I'm sure it would be great with the nuts.

  • troykelly
    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! :)