Banana Pineapple Bread with Nuts is the kind of treat that instantly transports you to a sun-kissed tropical island, even on the dreariest of days. Imagine the familiar, comforting flavor of banana bread brightened by juicy pineapple and perfectly complemented by a satisfying nutty crunch—each slice is moist, golden, and irresistibly aromatic. Whether you’re baking for a lazy weekend brunch or just looking to use up overripe bananas, this recipe is my ultimate go-to. Friends and family can never resist a thick, warm slice of Banana Pineapple Bread with Nuts, and I promise, you’ll find yourself reaching for this recipe again and again.

Banana Pineapple Bread with Nuts Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe comes together with a specific purpose, creating that dreamy texture and burst of flavor in every bite. Nothing fancy or complicated here—just pantry staples and a few tropical surprises that work their magic together!

Ripe Bananas: Overripe bananas are best, as they mash up sweet and moist for the perfect banana flavor base.
Melted Butter: This makes the loaf rich and tender, lending a buttery note you’ll crave.
Sugar: Just the right amount brings out the natural sweetness of the fruit without overpowering it.
Egg: Adds structure and moisture, helping the bread hold together beautifully.
Vanilla Extract: A splash adds depth and warmth, rounding out the tropical flavors.
Baking Soda: This leavening agent ensures a light, fluffy loaf every time.
Salt: A pinch wakes up all the other flavors—don’t skip it!
All-Purpose Flour: The classic foundation for a tender crumb.
Crushed Pineapple (drained): Pineapple infuses moisture and a sweet, tangy edge that shines through.
Chopped Walnuts or Macadamia Nuts: Whether you go classic or island-inspired, the nuts add irresistible texture and flavor.

How to Make

Step 1: Prep Your Pan and Preheat

First things first—preheat your oven to 350°F (175°C) and get your loaf pan ready. Grease and flour a standard 9×5-inch pan or line it with parchment for easy lifting later. Taking a minute for this step sets you up for bread that slides out beautifully, without sticking or crumbling.

Step 2: Combine Wet Ingredients

Grab a large mixing bowl and mash the bananas until they’re mostly smooth, with just a few little lumps for extra texture. Stir in the melted butter and sugar, blending until the mixture looks creamy. Next, add the beaten egg and vanilla extract, whisking until the batter turns glossy and smells absolutely divine.

Step 3: Mix the Dry Ingredients Separately

In a different bowl, whisk together the baking soda, salt, and all-purpose flour. This step helps ensure the leavening gets evenly distributed, so your bread rises beautifully and every bite is just right—not dense or gummy.

Step 4: Bring it All Together

Now, add the dry ingredients to the wet mixture—gently! Stir just enough to combine. Overmixing is the enemy here; you want a tender crumb, not a chewy one. At this point, your batter will smell like absolute heaven.

Step 5: Fold in the Pineapple and Nuts

Carefully fold in the drained crushed pineapple and your choice of nuts (I love macadamias for their tropical flair, but walnuts give a familiar warmth). This is where Banana Pineapple Bread with Nuts truly comes alive, as each mix-in finds its perfect place in the batter.

Step 6: Pour and Smooth the Batter

Pour the batter into your prepped loaf pan, making sure to spread it evenly with a spatula. This helps the bread bake up level and look picture-perfect when you slice it.

Step 7: Bake and Cool

Slide the pan into the oven and bake for 60 to 65 minutes. Check for doneness by inserting a toothpick—it should come out clean or with just a few crumbs. If the top is browning too quickly, loosely tent the loaf with foil. Once baked, cool the bread in the pan for 10 minutes, then transfer to a wire rack to finish cooling. Waiting is tough, but it’s key for perfect slices!

How to Serve

Garnishes

Want to dress up your Banana Pineapple Bread with Nuts? After slicing, try a light dusting of powdered sugar, a drizzle of honey, or even a sprinkle of extra chopped nuts. For a fancy touch at brunch or parties, a dollop of whipped cream or a swirl of Greek yogurt on top makes each piece feel like a bakery treat.

Side Dishes

Pair your slice with a tropical fruit salad or a creamy iced latte for the ultimate mid-morning break. If you’re serving brunch, a fresh citrus salad or a platter of sliced kiwi and mango keeps the island vibes going strong. Of course, a hot cup of coffee or tea is always a cozy companion.

Creative Ways to Present

For special occasions, try cutting the bread into thick fingers and serving with toothpicks and a tangy fruit dip. Or, toast slices and spread with coconut butter for an elevated afternoon snack. Banana Pineapple Bread with Nuts also makes a lovely gift—wrap a cooled loaf in parchment and tie with a ribbon for a heartfelt homemade surprise.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (it rarely happens!), wrap your Banana Pineapple Bread with Nuts tightly in plastic wrap or store in an airtight container at room temperature. It’ll stay moist and delicious for 2 to 3 days. For slightly longer freshness, pop it in the fridge for up to 5 days.

Freezing

Banana Pineapple Bread with Nuts freezes beautifully. Let the loaf cool completely, then wrap it securely in plastic and foil, or place individual slices in a freezer bag. It’ll keep its flavor and texture for up to 3 months—just thaw overnight on the counter or microwave a slice when that craving hits.

Reheating

For that just-baked warmth, reheat slices in the microwave for 10 to 15 seconds or toast gently in a toaster oven. This revives the texture, especially if your bread has been chilling in the fridge or freezer. Add a pat of butter or a drizzle of honey to make it extra special.

FAQs

Can I make Banana Pineapple Bread with Nuts gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just be sure to check that your baking soda and other ingredients are certified gluten-free as well for those with dietary restrictions.

Which nuts work best in this recipe?

Walnuts and macadamia nuts are both delicious in Banana Pineapple Bread with Nuts. Macadamias add buttery richness, while walnuts bring a toasty crunch. Feel free to experiment with pecans or even chopped hazelnuts for a new twist.

Do I need to drain the pineapple?

Yes—draining the crushed pineapple is important! Too much liquid can make the bread soggy and dense. Give it a good squeeze in a fine mesh strainer so you’re left with juicy pineapple bits without the excess moisture.

Can I make this recipe vegan?

You sure can! Use a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) in place of the regular egg, and substitute plant-based butter for a dairy-free version of Banana Pineapple Bread with Nuts. The texture will still be moist and delicious.

What other mix-ins can I add?

This bread is super versatile! Try stirring in coconut flakes, dried cranberries, raisins, or even mini chocolate chips for extra flair. Just keep total mix-ins to about 1 cup so the bread bakes up evenly.

Final Thoughts

With its sunny bursts of pineapple, undertones of sweet ripe banana, and nutty crunch, this Banana Pineapple Bread with Nuts is pure home-baked happiness. Whether you’re making it for a cozy breakfast, to share with loved ones, or just to treat yourself, I promise every slice will be gone in a flash. Go ahead—give it a try, and prepare for lots of happy smiles!