Luscious Banana Pineapple Pecan Bread is a vibrant and moist loaf that brings a tropical flair to traditional banana bread. Bursting with ripe bananas, sweet pineapple, and crunchy toasted nuts, this recipe delivers a perfectly textured bread that’s equally suited for breakfast, a midday snack, or a light dessert.
Why You’ll Love This Recipe
This bread is irresistibly moist and flavorful, thanks to the combination of mashed bananas and crushed pineapple. It’s a delicious upgrade from classic banana bread with a touch of the tropics and added crunch from pecans and walnuts. Whether enjoyed warm from the oven or toasted with butter the next day, it’s a comforting and satisfying treat that stores beautifully and fills your kitchen with an inviting aroma.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup mashed ripe bananas (about 2 bananas)
1 cup crushed pineapple, drained
½ cup chopped pecans, plus extra for topping
½ cup chopped walnuts
½ cup diced pineapple chunks (for topping)
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the butter and sugar:
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add eggs and vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
Incorporate bananas and pineapple:
Stir the mashed bananas and drained crushed pineapple into the creamed mixture until well blended.
Add dry ingredients:
Gradually stir the dry flour mixture into the wet ingredients, mixing until just combined. Do not overmix.
Fold in nuts:
Gently fold in the chopped pecans and walnuts.
Pour and top:
Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle with extra pecans and diced pineapple chunks.
Bake:
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve:
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 60–70 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slices
Calories per Slice: 290 kcal
Variations
Tropical Twist: Add shredded coconut to the batter for an even more tropical flavor.
Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
Chocolate Addition: Stir in ½ cup mini chocolate chips for a sweeter touch.
Citrus Zest: Add orange or lemon zest to enhance the fruity notes.
Spiced Version: Include ½ tsp cinnamon or nutmeg for a warm, spiced flavor profile.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat, microwave individual slices for 10–15 seconds or toast lightly. For longer storage, wrap the loaf tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and drain any excess juice before using to prevent the batter from becoming too wet.
Do I need to toast the nuts before adding them?
Toasting is optional but recommended for a deeper, nuttier flavor and added crunch.
Can I make this recipe into muffins?
Yes, divide the batter into a muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
Is it okay to use frozen bananas?
Yes, thaw and mash them before using. They work well in baked goods and add excellent moisture.
Can I substitute the butter with oil?
Yes, use an equal amount of neutral oil, such as vegetable or canola oil, for a slightly different texture.
Why is my bread too moist or undercooked?
Ensure the crushed pineapple is well drained and avoid overmixing the batter. Also, check your oven temperature with an oven thermometer if baking inconsistencies persist.
Can I reduce the sugar in the recipe?
You can reduce the sugar by up to ¼ cup without significantly affecting texture, though the bread will be less sweet.
What kind of flour should I use?
All-purpose flour is best, but whole wheat flour can be used for a denser, heartier loaf.
How do I know when the bread is done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
Can I add raisins or dried fruit?
Yes, dried cranberries, golden raisins, or chopped dates pair nicely with the other flavors in this bread.
Conclusion
Luscious Banana Pineapple Pecan Bread is a moist, flavorful twist on the traditional loaf, perfect for those who love a fruity, nutty, and slightly tropical treat. Whether served as a breakfast slice or a sweet afternoon snack, it’s sure to become a new favorite in your baking rotation.
Luscious Banana Pineapple Pecan Bread
- Total Time: 0 hours
- Yield: 12 slices
- Diet: Vegetarian
Description
Luscious Banana Pineapple Pecan Bread is a tropical spin on classic banana bread, bursting with sweet ripe bananas, juicy crushed pineapple, and crunchy pecans. This ultra-moist loaf is perfect for breakfast, snacking, or dessert, and offers irresistible island-inspired flavor in every bite.
Ingredients
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1 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup mashed ripe bananas (about 2 bananas)
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1 cup crushed pineapple, drained
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1/2 cup chopped pecans, plus extra for topping
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1/2 cup chopped walnuts
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1/2 cup diced pineapple chunks (for topping)
Instructions
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Preheat Oven: Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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Cream Butter & Sugar: In a large bowl, cream butter and sugar until light and fluffy (about 2–3 minutes).
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Add Eggs & Vanilla: Beat in eggs one at a time. Stir in vanilla extract.
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Add Bananas & Pineapple: Mix in mashed bananas and drained crushed pineapple until combined.
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Combine Wet & Dry: Gradually stir dry ingredients into the wet mixture until just combined.
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Fold in Nuts: Gently fold in chopped pecans and walnuts.
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Pour & Top: Pour batter into the loaf pan. Top with diced pineapple and extra pecans.
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Bake: Bake for 60–70 minutes, or until a toothpick comes out clean.
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Cool & Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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Overripe bananas give the best flavor and texture.
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Thoroughly drain pineapple to prevent soggy bread.
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Toast nuts beforehand for deeper flavor and added crunch
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
