Pineapple Banana Bread
Pineapple Banana Bread brings the tropics to your kitchen with its sweet, buttery flavor and a delightfully golden, crisp top. The combination of ripe bananas and tangy pineapple creates a luscious, tender loaf that’s perfect for any occasion.
This easy-to-make bread infuses your kitchen with the irresistible scent of warm banana and pineapple as it bakes. The addition of sour cream ensures a moist texture, while a hint of vanilla adds depth to every bite.
Ideal for breakfast, a snack, or even dessert, Pineapple Banana Bread is a treat that will please everyone. Its tropical flair makes it a memorable option for brunches, holiday spreads, or just a cozy afternoon delight.
Pineapple Banana Bread – Ingredients
Ripe bananas bring natural sweetness and moisture, ensuring a soft, tender crumb. Sweet pineapple adds a tropical tang and bursts of juiciness that perfectly complement the banana’s richness.
Butter creates a melt-in-your-mouth texture, while brown sugar deepens the flavor with a hint of caramel. Vanilla extract introduces a fragrant warmth, rounding out the loaf’s tropical notes.
A touch of sour cream enhances the bread’s moistness and richness, while flour and leavening agents provide structure and a light, airy crumb.
Pineapple Banana Bread: Recipe Tips
- Don’t Overmix the Batter: When incorporating the dry ingredients into the wet mixture, be careful not to overmix the batter. Stir until just combined to ensure a light, fluffy texture. Overmixing can lead to dense, heavy bread that loses its tender crumb.
- Use Fully Ripe Bananas: The key to achieving the best flavor and texture in this Pineapple Banana Bread is using ripe bananas. They should be soft with plenty of brown spots, as they provide natural sweetness and moisture. If your bananas aren’t ripe enough, they won’t deliver the same depth of flavor.
- Ensure the Pineapple is Well-Drained: To prevent your bread from becoming soggy, make sure to drain the crushed pineapple thoroughly. You can even press it between paper towels to remove excess moisture. This helps maintain the loaf’s structure and ensures the pineapple flavor isn’t too overpowering.
What to Serve with Pineapple Banana Bread
- Tropical Fruit Salad: Complement the tropical flavors of the Pineapple Banana Bread with a refreshing fruit salad. A mix of fresh mango, papaya, kiwi, and coconut will enhance the bread’s island-inspired taste, making it perfect for a light breakfast or brunch.
- Vanilla Yogurt: For a creamy contrast, serve a scoop of vanilla yogurt alongside the bread. The cool, smooth yogurt balances the bread’s sweetness while adding a delightful texture, making for a satisfying treat any time of day.
- Iced Coffee or Coconut Water: For a beverage pairing, opt for iced coffee for a bit of rich, caffeinated refreshment that complements the bread’s flavors. Alternatively, coconut water enhances the tropical vibe and hydrates with a naturally sweet, light flavor.
FAQ
1. Can I substitute sour cream with Greek yogurt?
Yes! Greek yogurt works as a great substitute for sour cream, offering a similar texture and slight tang. You can use plain or vanilla-flavored Greek yogurt for a richer flavor.
2. How can I prevent the bread from browning too much on top?
If the top of your bread is browning faster than you’d like, simply cover it loosely with foil halfway through the baking time. This will help prevent over-browning while allowing the bread to bake through.
3. How do I store leftover pineapple banana bread?
Store leftover bread in an airtight container or bag at room temperature for up to four days. For longer storage, place it in the refrigerator, where it will stay fresh for up to a week.
4. Can I use unsweetened applesauce instead of bananas?
While you can use unsweetened applesauce as a substitute for bananas, keep in mind that it will alter the flavor, making the bread more apple-flavored than banana-flavored.
Pineapple Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar
- ½ cup salted butter at room temperature
- ¼ cup packed brown sugar
- 2 large eggs plus 2 yolks
- 1 cup mashed banana
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
- ⅔ cup drained crushed pineapple
Instructions
- Begin by preheating your oven to 350°F. Grease a loaf pan with baking spray and set it aside for later use.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Set this mixture aside.
- In a separate large bowl, cream together the granulated sugar, butter, and brown sugar. Using a hand mixer, beat on medium speed until the mixture is light and fully combined.
- Add the eggs, one at a time, ensuring each is just incorporated before adding the next. Then, stir in the mashed banana, sour cream, and vanilla extract. Once these ingredients are well combined, gently fold in the crushed pineapple.
- Gradually incorporate the flour mixture into the wet ingredients, stirring until just combined to avoid overmixing.
- Pour the batter into the prepared loaf pan and place it on the center rack of the preheated oven. Bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs, and the top of the loaf is golden. If the bread starts to brown too quickly, cover the top loosely with foil to prevent overbaking.
- Once baked, remove the loaf from the oven and allow it to cool on a wire rack. Let it cool completely before slicing to ensure the bread holds its structure.
Notes
To facilitate easy removal from the loaf pan, consider lining the pan with parchment paper, leaving an overhang on each side.
When mixing the batter, periodically scrape down the sides of the bowl with a rubber spatula to ensure that all ingredients are thoroughly incorporated.
Unsalted butter can be substituted for salted butter, but be sure to add ¼ teaspoon of salt to the recipe if you opt for unsalted butter.
If you prefer a milder banana flavor, you may substitute unsweetened applesauce for the mashed banana, though this will alter the flavor profile of the bread.
Plain or vanilla Greek yogurt can be used in place of sour cream for a similar texture and tangy taste.
