How do you keep banana pineapple bread moist?

To ensure your banana pineapple bread stays wonderfully moist, start with very ripe bananas. Their natural sweetness and moisture are key! Also, make sure your melted butter is fully mixed into the batter. The most important tip? Don't overmix the batter; just combine the ingredients gently. Overmixing can make the gluten tough, leading to a drier loaf. Finally, drain that crushed pineapple really well to prevent a soggy texture, giving you the perfect moist banana pineapple bread .

Can you freeze banana pineapple bread?

Absolutely! This delicious banana pineapple bread freezes beautifully, making it perfect for meal prep or enjoying later. Once your loaf has completely cooled to room temperature, wrap it tightly in plastic wrap. Then, add another layer of aluminum foil to protect it from freezer burn. You can freeze whole loaves or individual slices. It stays fresh in the freezer for up to 3 months. When ready to eat, simply thaw your homemade banana pineapple bread at room temperature, and it will taste just as good as freshly baked!

Do I need to drain pineapple for banana pineapple bread?

Yes, absolutely! Draining the crushed pineapple very, very well is a super important step for making amazing banana pineapple bread . If you leave too much liquid, your bread can become too dense, soggy in the middle, or might not bake through properly. I always recommend pressing out as much liquid as you can. Use a fine-mesh sieve, or even squeeze it in a clean kitchen towel. This ensures the pineapple adds its fantastic flavor without making your moist quick bread wet.

How ripe should bananas be for banana pineapple bread?

For the best banana pineapple bread , you want bananas that are seriously ripe! Look for bananas with lots of dark brown spots, or even skins that are mostly brown or black. These overripe bananas are much sweeter and easier to mash, which means more intense banana flavor and natural moisture for your loaf. If your bananas aren't quite ripe enough, you can speed up the process by baking them on a sheet pan at 300°F (150°C) for 15-30 minutes until their skins turn black. Perfect for making delicious, sweet banana pineapple bread !

Banana Pineapple Bread: Yummy, Simple 1-Hour Bake

Name: Banana Pineapple Bread
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup granulated sugar; ½ cup lightly packed light brown sugar; 2 cups all-purpose flour; 1 teaspoon baking powder; ¾ teaspoon baking soda; 1 teaspoon fine sea salt; ½ teaspoon grated nutmeg; 3 large eggs; 1 ½ teaspoons pure vanilla extract; 2 cups mashed ripe bananas from about 4 large bananas; 14 tablespoons unsalted butter, melted and cooled; 1 can crushed pineapple (20 ounces), drained very well; ¾ cup shredded or flaked coconut (sweetened or unsweetened, optional); Coarse sugar for sprinkling on top (optional)

Description

This moist & flavorful banana pineapple bread combines ripe bananas & tangy pineapple for a tropical quick bread. Easy to make & a family favorite!

Ingredients

Scale

1 cup granulated sugar
½ cup lightly packed light brown sugar
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon fine sea salt
½ teaspoon grated nutmeg
3 large eggs
1 ½ teaspoons pure vanilla extract
2 cups mashed ripe bananas from about 4 large bananas
14 tablespoons unsalted butter, melted and cooled
1 can crushed pineapple (20 ounces), drained very well
¾ cup shredded or flaked coconut (sweetened or unsweetened, optional)
Coarse sugar for sprinkling on top (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C). Thoroughly grease a 10″ x 5″ x 3 ½” loaf pan.

2. In a large mixing bowl, whisk together the granulated sugar, light brown sugar, all-purpose flour, baking powder, baking soda, fine sea salt, and grated nutmeg. Set aside.

3. In a separate large bowl, whisk together the large eggs and pure vanilla extract until fully combined. Add your mashed ripe bananas and stir well.

4. Pour the wet ingredients over the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Do not overmix.

5. Stir in the melted and cooled unsalted butter until fully blended into the batter.

6. Fold in the very well-drained crushed pineapple. If using shredded coconut, add it now too. Mix just enough so these additions are evenly spread.

7. Pour the prepared batter into your greased loaf pan. If you like, sprinkle the top with coarse sugar.

8. Bake for about 1 hour and 10 minutes, or until the top is golden brown and a cake tester inserted into the center comes out clean.

9. Once baked, let the banana pineapple bread cool in the pan for about 20 minutes.

10. Carefully lift the bread out of the pan and place it on a wire rack to cool completely before slicing.

Notes

Chef’s Secrets: Use very ripe (dark brown/black) bananas for sweetness and moisture. Drain crushed pineapple very well to avoid a soggy loaf. Do not overmix batter to keep it tender.
Variations: Add ¾ cup chopped nuts (pecans/walnuts) or ½ cup chocolate chips (milk, dark, white). Drizzle with a powdered sugar glaze (1 cup powdered sugar + 2-3 tbsp milk/pineapple juice) or cream cheese frosting.
Storage: Can be frozen. Once cooled, wrap tightly in plastic wrap, then foil. Freezes for up to 3 months. Thaw at room temperature.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Bread
Method: Baking
Cuisine: American