Adding a tropical twist to the most beloved banana bread. This Deliciously Tropical Banana Pineapple Bread is loaded with ripe bananas, crushed pineapple and greek yogurt for a protein boost and it is so delicious. This recipe is sure to become a staple in your baking repertoire, it is incredibly moist and flavorful and also extremely easy to make for any occasion.
Banana Bread is a beloved classic, but have you ever tried adding a tropical twist with pineapple and incorporating Greek Yogurt for extra moisture and a protein boost? This Banana Pineapple Bread recipe is sure to become a staple in your baking repertoire. Not only is it incredibly moist and flavorful, but it is also extremely easy to make and perfect for any occasion.
Although this Banana Pineapple Bread is becoming a quick favorite in our family, we will make sure to keep it on rotation with our other favorite, Classic Banana Bread and our weekly go to recipe of the Mini Banana Chocolate Chip Muffins.
Ingredient Notes
Flour-Using all purpose flour is all you need for this sweet and moist bread. If you want to make this gluten free, you can substitute the flour for a cup for cup GF flour.
Sugar-Use a combination of granulated sugar and brown sugar in this recipe.
Baking Soda and Baking Powder-Both baking powder and baking soda are necessary when baking this Banana Pineapple Bread. Do not replace one for the other, it will change the texture of the bread.
Bananas- Ripe bananas that have spots of brown on the skin are going to make this bread the perfect amount of sweet.
Pineapple- Using crushed and strained pineapple is perfect and will mix well into the batter. If you choose to use fresh pineapple, make sure to crush it up and strain it well so there is not a lot of extra juice.
Greek Yogurt- Adding a boost of protein and moisture to the bread, greek yogurt is one of my favorite additions. If you don't have greek yogurt you can use regular yogurt as well or sour cream.
Vegetable Oil- Adding a fat to this bread will create a perfect moist texture. Do not replace the oil for butter or any other fat, this will change the texture of the cake.
Step-by-Step Directions
Prepare the Banana Pineapple Bread Batter
- In a medium bowl, combine the flour, brown sugar, granulated sugar, baking soda, baking powder, cinnamon and salt and mix until combined
- In a large bowl, whisk together the mashed bananas, strained crushed pineapple, greek yogurt, eggs, vegetable oil and vanilla extract
- Slowly whisk the dry ingredients into the wet ingredients until batter is fully combined and smooth
- Pour the batter into the prepared baking pan and spread out evenly with a spatula
Bake the Banana Pineapple Bread
- Bake the banana bread in a preheated oven until the bread is done and a toothpick comes out clean
- Once the bread is baked, remove the pan from the oven and allow it to cool for 10 minutes before removing it from the pan
Prepare the Pineapple Glaze
- Whisk together the powdered sugar and pineapple juice until smooth and creamy
- Drizzle the top of the bread with the pineapple glaze
- Allow the glaze to dry and set for 10-15 minutes before cutting and serving! Enjoy!
Tips and FAQS To Make The Best Banana Pineapple Bread
Use Ripe Bananas: The riper the banana, the sweeter the bread will be. Wait until your bananas have a lot of brown spots on the peel before using.
Drain the Pineapple: Be sure to drain the crushed pineapple well before adding it to the batter. The excess moisture can make the bread too wet if you don't.
Yogurt Alternative: Use whatever yogurt you have or if you don't have yogurt you can replace with sour cream.
Add Nuts or Coconut: For a little extra texture and flavor, you can always add chopped nuts or shredded coconut to your bread batter.
Store Properly: To keep the Banana Pineapple Bread moist, store in an airtight container or zip lock bag at room temperature for up to 3 days.
Yes, you can use frozen banana for this recipe, just thaw them out before mashing and mixing them into the batter.
Greek yogurt will add a thicker texture and a higher protein content to the bread, but you can substitute regular yogurt if you have it on hand. You can also substitute sour cream for the yogurt as well.
Yes, you can substitute the all purpose flour for a GF flour blend that you like to bake with.
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Ingredients
- 2 Cups All Purpose Flour
- ½ Cup Light Brown Sugar
- ½ Cup Granulated Sugar
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Salt
- 1 Cup Bananas Approx. 2 Bananas Mashed
- ½ Cup Crushed Pineapple Strain and save the juice for the icing!
- ½ Cup Greek Yogurt
- ½ Cup Vegetable Oil
- 2 Eggs
- 1 Teaspoon Vanilla Extract
Pineapple Glaze
- ½-3/4 Cup Powdered Sugar
- 1 Tablespoon Pineapple Juice From the crushed pineapple
Instructions
- Preheat oven to 350 degrees F. Grease a 9x9 inch square pan, place a piece of parchment lined on the inside and set it aside
- In a medium bowl, combine the flour, brown sugar, granulated sugar, baking soda, baking powder, cinnamon and salt and whisk to combine.
- In a large bowl, whisk together the mashed bananas, strained crushed pineapple, greek yogurt, eggs, vegetable oil and vanilla extract and fully combine.
- Slowly add the dry ingredients to the wet ingredients and stir until just incorporated. Do not over mix!
- Pour the batter into the prepared square baking pan and spread out evenly with a spatula.
- Bake the Banana Pineapple Bread in the preheated oven for 24-26 minutes or until a toothpick inserted in the center comes out clean.
- Once the bread is baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring to a plate or platter.
Prepare the Pineapple Glaze
- Whisk together the powdered sugar and pineapple juice until smooth and creamy.
- Drizzle the pineapple glaze on the top of the bread.
- Allow the Pineapple Glaze to dry to 10-15 minutes before cutting and serving.
Nutrition
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