'Our four kids like slices of this moist tropical-tasting banana bread for breakfast,' comments Mary Watkins of Chaska, Minnesota. 'I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time.'

Allrecipes Member

Recipe Summary test

15 mins
1 hr
1 hr 15 mins
32 servings


Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.

  • Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

191 calories; protein 2g; carbohydrates 25.9g; fat 9.2g; cholesterol 17.4mg; sodium 119mg. Full Nutrition

Reviews (283)

Rating: 5 stars
Wow! I have now become known as the banana bread woman! (Thank You!) I make this recipe at least 1x/week now. Some things I've found: If using small eggs add an extra. Go generous on the vanilla & cinnamon. You can easily reduce the sugar to 1/2 but doing a mix of 1c very lightly packed brown & 3/4c white sugar gets the best reviews. The sugar amount is really dependent on how over-ripe your bananas (they're sweeter) are and how sweet the pineapple is. This recipe will not work with plantains. It works great with fresh pineapple. 1 1/2c pecans or walnuts is a nice addition. I like to throw in an extra banana that is just barely ripe for some whole banana chunks. The loaves made when mixed 100% by hand get better raves than if I use a mixer. Read More
Rating: 5 stars
I have made this many times. It is moist and tasty. The pineapple really adds something special. My teenage son eats a whole loaf in a little over a day. I mix the dry ingredients in one large bowl, then take the eggs, canola oil, unmashed bananas, pineapple and vanilla and use my immersion blender until the bananas are pureed and the oil is incorporated fully-almost like a mayonnaise. Then I add the wet to the dry. The bread comes out moist and tender, with the texture of a pumpkin bread. Read More
Rating: 5 stars
Perfect timing for this recipe. I have extra bananas, pineapples, and cherries leftover from the holidays and didn't know what to do with them. I followed the recipe as suggested but used half whole wheat flour, half all-purpose flour, half of the sugar suggested (my bananas were very ripe and sweet), half applesauce and half oil, didn't use eggs (my 2 yr old son is allegic to them), added cherries in the middle, and to decrease cooking time I made it into muffins instead of bread. Even with these tweekings my muffins came-out really moist and delicious. Best of all, everyone in my family can eat it. I enjoyed making this recipe. Next time I will follow the suggestions of others like putting oatmeal or using pineapple extract. But I will also try using other fruits such as blueberry, cherry and apple. Thank you for sharing a wonderful recipe to all of us. Read More
Rating: 5 stars
Always looking for a good recipe for those left over bananas and these are great! Lots of fruit & very moist!! Personally preferred alterations: 1 cup whole wheat flour & 2 cups all-purpose flour, 1 cup brown sugar & 1 cup white sugar, 1 cup oil & 1/4 cup applesauce. I make muffins as they're easier for the kids to grab:-)1 batch yields 12 regular muffins plus 24 mini-muffins; 325 degrees (convection) for 15 minutes. I also add some coconut flakes (when I have them) on top of some of the muffins before baking for my daughter; she really likes them that way! Thanks for the great recipe!!! Read More
Rating: 5 stars
I made this recipe but instead of the vanilla I used coconut extract. The family ate it up quick and loved it. The bread was very moist and very tasty! Read More
Rating: 4 stars
This was very moist and delicious. I opted to make 1 loaf of bread and 12 muffins. Both turned out great! The muffins only needed to bake for about 15 minutes, and the bread took 65 minutes. I used 4-5 bananas. Really couldn't taste the pineapple too much. I thought the idea to use coconut extract instead of vanilla sounded like it would be good, but I didn't have any on hand. Will definately give it a try next time though. Read More
Rating: 5 stars
First of all, I did up the cinnamon and vanilla. I didn't messure the banana, I just used 3 of them. I used some 1/4c apple sauce in place of 1/4c of the veg oil, along with 1p Splenda and 1c brown sugar. With that said, I LOVE THIS BREAD! It's so great. I never thought about adding pineapple to banana bread. I'm glad I came across this and will probably make it again. I do miss having chocolate chips in the banana bread so next time I think that will be a nice addition. Some of your favorite nuts would go nicely in this bread as well. Read More
Rating: 5 stars
This was GREAT! My husband doesn't normally like pineapple, but he LOVED this bread. He said it was the perfect mixture of banana and pineapple.. he ate 3 pieces, one after the other! This was my first bread attempt, and it turned out beautifully.. the crust was crisp and sweet.. thanks for a great recipe! Read More
Rating: 5 stars
This is a very good recipe. I baked it without eggs and was still moist. I did not have any pineapples. Adding some chopped walnuts adds a lot to this recipe. Make sure the bananas are very ripe otherwise it will not be sweet enough. I had to give it to my friends so that I would not end up eating it all!!!! Read More