Banana Pineapple Loaf (bread) Recipe

No Photo

Have you made this?

 Share your own photo!

Banana Pineapple Loaf (Bread)

Karen Stewart


When I first moved to Austin over 20 years ago I was lucky enough to find the Junior League cookbooks. This one has been tried and true over and over again and loved by one and all. I have given this recipe out over a dozen times. Because of the pineapple the bread comes out moist. It is great for breakfast, dessert or anytime for a snack. Thank you to the person that put it in that cookbook! It is truly a family favorite.

★★★★★ 3 votes
Makes 2 large loaves
10 Min
1 Hr 10 Min


1 c
butter, softened
2 c
1 c
mashed bananas (approximately 3)
4 c
sifted flour
2 tsp
baking powder
3/4 tsp
1 tsp
baking soda
can (15 1/2 oz) crushed pineapple, undrained
1 c
shredded coconut, optional
1 c
chopped pecans, optional


1Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs and mix well. Gently stir in bananas.
2Sift together flour, baking powder, baking soda and salt in separate bowl. Add to butter mixture. Fold in pineapple and optional ingredients.
3Pour into greased and floured loaf pans to just over 1/2 full. Small or large pans may be used. Makes 2 large loafs. Bake at 350 degrees for 1 hour and 10 minutes or until done.
4This is extremely dense and yummy and I've found it cooks at exactly 1 hour and 10 minutes just about every time I've made it.

About this Recipe