Sweet bananas and juicy pineapple make a great combo in this moist and delicious Pineapple Banana Bread. Easy to prepare in just one bowl, cleanup is quick and effortless. Make good use of your overripe bananas and surprise your family with this moist and flavorful loaf!
Ingredients For Moist Pineapple Banana Bread
To make this moist, sweet bread you will need:
- Oil (I used avocado, but any neutral oil will do)
- Sugar
- Eggs
- Vanilla extract
- Overripe bananas
- Crushed pineapple
- Flour
- Baking powder
- Baking soda
- Ground cinnamon
- Pinch of salt
How To Make Easy and Moist Pineapple Banana Bread
- Preheat the oven to 350 F and grease and flour a 9×5-inch loaf pan.
- In a medium-sized bowl, whisk together the oil and sugar until combined.
- Add the eggs, one at a time, and vanilla extract, and whisk until light and fluffy.
- Stir in the mashed bananas and drained crushed pineapple
- Add the flour, baking powder, baking soda, ground cinnamon, and salt, until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
Let the loaf cool down for 5 minutes in the pan, then transfer to a cooling rack to cool down completely.
How Can I Make The Bread More Moist?
Do not overbake your bread. When you test it with the toothpick method, it’s ok to get a few moist crumbs in the toothpick, just not wet batter. Also, cover the bread as soon as it comes out of the oven with a kitchen towel to preserve moisture.
Easy & Moist Pineapple Banana Bread
Equipment
- Medium-sized mixing bowl
- Whisk
- 9x5-inch loaf pan
- Oven
Ingredients
- ½ cup avocado oil (or your favorite neutral-tasting oil)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup mashed overripe bananas
- ½ cup crushed pineapple, drained
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350 F. Grease and flour a 9x5-inch loaf pan.
- In a medium-sized bowl, whisk together the oil and sugar until combined. Add the eggs, one at a time, and vanilla extract. Whisk until light and fluffy.
- Stir in the mashed bananas and drained crushed pineapple
- Stir in the flour, baking powder, baking soda, ground cinnamon, and salt, just until combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
- Let the loaf cool down for 5 minutes in the pan, then transfer to a cooling rack to cool down completely.
Nutrition
Frequently Asked Questions
Can I Reduce The Sugar In This Recipe?
You can reduce the amount by ¼ cup, but I wouldn’t reduce it more if you want to keep the same soft and moist texture.
Can I Use Fresh Pineapple Instead Of Canned?
You sure can. Chop the pineapple finely to match the consistency of the canned one, and drain any liquid that accumulates.
Can I Add Nuts To This Bread?
Yes, you can add ¼ – ½ cup of your favorite nuts.
How Can I Prevent The Bottom From Sticking To The Pan?
Grease and flour your loaf pan on the bottom and sides to prevent it from sticking. Also, you can use parchment paper as a liner. This makes it easier to unmold.
Can This Recipe Be Made Into Cupcakes?
Yes, this batter is perfect for muffins. The baking time will be shorter though (25-30 mins). Always use the toothpick method to test for doneness.
How Does This Bread Last?
When stored in an airtight container, it can last up to a week at room temperature or in the fridge. You can also wrap in it plastic wrap and foil and freeze it for up to 3 months.
