Banana Pineapple Loaf (Bread)

Banana Pineapple Loaf (bread) Recipe

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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

How to Make Banana Pineapple Loaf (Bread)


  • 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.

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About Banana Pineapple Loaf (Bread)