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Pineapple Banana Bread

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
  • Makes
    1 loaf


  • 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 sweetened shredded coconut
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • 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 8x4-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.

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Average Rating:
  • Nancy
    May 10, 2020

    I followed the recipe used by delowenstein (from Jan 2015) but used butter, 1whole lg banana, 2/3 cup crushed pineapple, 1cup coconut, chopped pecans, 1tsp vanilla, and increased baking soda and salt to 1tsp each. This made 2 nice-sized loaves-cooked for 50 minutes at 350 degrees. These were not dry but quite moist. Would make again.

  • retired45
    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

  • delowenstein
    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

  • jankoski
    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.

  • mrsh318
    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.

  • slchambers2002
    Jan 23, 2013


  • mfcpanda
    Dec 12, 2012

    No comment left

  • kbabe819
    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.

  • debbysbydesign
    Feb 26, 2012

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

  • angelraine
    Dec 14, 2011