This Pineapple Banana Bread is a tropical twist on a classic favorite, blending the sweetness of ripe bananas with the tangy brightness of pineapple. Each slice is moist, tender, and bursting with flavor, offering a delightful balance of fruity richness and warm, comforting spices. Perfect for breakfast or a midday treat, it’s a recipe that feels indulgent yet wholesome.
With just over an hour of prep and 42 minutes of baking, this bread comes together effortlessly, filling your kitchen with irresistible aromas. The golden crust gives way to a soft, fluffy interior, studded with juicy pineapple bits. Packed with nutrients like potassium and vitamin C, it’s a treat you can feel good about sharing—or keeping all to yourself!
Ingredients for Pineapple Banana Bread
- 2 bananas, mashed (ripe bananas work best)
- 1 (15.25 ounce) box yellow cake mix
- 1 (3.4 ounce) box instant vanilla pudding mix
- 4 eggs
- ¼ cup vegetable oil (can substitute with melted coconut oil)
- 1 teaspoon cinnamon
- 1 (20 ounce) can crushed pineapple (reserve juice and divide)
- ½ cup chopped pecans (optional, can substitute with walnuts)
- For the glaze:
- 2 ounces cream cheese, softened
- 1 Tablespoon pineapple juice (reserved from above)
- 1 cup powdered sugar
Step-by-Step Instructions
- Mash the bananas: In a small bowl, mash the bananas with a fork until smooth. Set aside.
- Prepare the batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, cinnamon, and pineapple juice (reserve 1 Tablespoon of juice for the glaze). Blend for 2 minutes on medium/low speed.
- Fold in ingredients: Gently fold in the crushed pineapple, mashed bananas, and chopped pecans. Stir them in with a spoon or hand mixer on low until evenly incorporated.
- Prepare the loaf pans: Lightly spray 5 mini loaf pans with non-stick cooking spray. Evenly distribute the batter among the pans.
- Bake: Preheat your oven to 350°F (175°C). Bake the loaves for 40-42 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the loaves to cool in the pans for 5 minutes, then remove them from the pans and let them cool completely on a wire rack.
- Make the glaze: In a small bowl, mix the softened cream cheese, reserved 1 Tablespoon of pineapple juice, and powdered sugar. Stir until the glaze is creamy and smooth.
- Glaze the loaves: Once the loaves are completely cooled, drizzle the glaze over the top of each loaf.
Sweet and Tangy Glaze Variations
While the cream cheese glaze is delicious, you can switch it up for a different flavor profile. Try a citrus glaze by mixing 1 cup powdered sugar with 2 tablespoons of orange or lemon juice. For a tropical twist, add a teaspoon of coconut extract to the original glaze. If you prefer a lighter option, simply drizzle the reserved pineapple juice mixed with powdered sugar over the loaves for a quick, glossy finish.
Perfect Pairings for Serving
This Pineapple Banana Bread is a versatile treat! Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For breakfast, pair it with a cup of tropical fruit salad or a smoothie made with mango and coconut milk. It also makes a delightful snack alongside a cup of coffee or tea.
Storage and Reheating Tips
Store the cooled loaves in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep them fresh longer, wrap each loaf tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm slices in the microwave for 10-15 seconds for a fresh-from-the-oven feel.
Time-Saving Hacks for Busy Bakers
Short on time? Use a pre-mashed banana (about 1 cup) and skip the mashing step. You can also prepare the batter the night before, cover it tightly, and refrigerate overnight. Just give it a quick stir before pouring into the pans and baking. For even faster prep, use a stand mixer to blend the ingredients in half the time.
Equipment Tips for Mini Loaf Success
If you don’t have mini loaf pans, you can use a standard loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean. For even baking, rotate the pans halfway through the cooking time. To prevent sticking, line the pans with parchment paper or use a non-stick baking spray with flour for easy removal.
Pineapple Banana Bread
Ingredients
- 2 bananas, mashed
- 1 box yellow cake mix 15.25 ounce
- 1 box instant vanilla pudding mix 3.4 ounce
- 4 eggs
- 1/4 cup vegetable oil
- 1 teaspoon cinnamon
- 1 can crushed pineapple 20 ounce, reserve juice and divide
- 1/2 cup chopped pecans
Glaze
- 2 ounces cream cheese, softened
- 1 Tablespoon pineapple juice from above
- 1 cup powdered sugar
Instructions
- Mash the bananas in a small bowl with a fork and set aside.
- In a large mixing bowl combine the cake mix, pudding mix, eggs, oil, cinnamon and pineapple juice from the crushed pineapple (reserve 1 Tablespoon for glaze).
- Blend for 2 minutes on medium/low speed.
- Fold in crushed pineapple, bananas in the bowl, and chopped pecans.
- Stir them in with a spoon or hand mixer on low.
- Pour batter into 5 mini loaf pans that have been lightly sprayed with non stick cooking spray.
- Heat oven to 350 degrees and bake for 40 – 42 minutes and then cool completely. You can remove them from the pans after 5 minutes to continue cooling.
- Glaze: Mix the cream cheese, 1 Tablespoon pineapple juice that has been reserved from above, and powdered sugar. Mix until creamy.
- Drizzle the glaze over the cooled loaves.