Glazed Banana Pineapple Bread — Ultra moist, soft, and tender thanks for the box of vanilla pudding added to the batter! The pineapple lends a sweet, tropical flavor to the banana bread!
Easy Pineapple Banana Bread Recipe
If there’s something I love as much as banana bread, I also hold carrot cake very near and dear. It’s so moist and soft and I love the warming spices and flavors, and of course the mandatory cream cheese frosting. It gets me every time.
I made this banana pineapple bread when I was in Aruba in August and unfortunately a serrated knife got me and I sliced my hand open while slicing this bread immediately before taking the photos. Not my finest morning or photos, but the bread is some of the best I’ve ever had.
It was a 95-degree day in Aruba the day I baked this bread and adding crushed pineapple seemed like a fitting idea to go with the sweltering tropical heat inside my kitchen. The pineapple adds sweetness, a touch of texture, and moisture to the loaf.
I also added six ounces of pineapple Greek yogurt added to the batter. One box of vanilla instant pudding also went into the batter. It’s optional, but three ounces of pudding mix intensifies the vanilla flavor and adds softness and tenderness. I stop at nothing to avoid dry bread.
Not that this loaf needed any help in the moisture and softness department because between the juicy carrots, gooey bananas, squishy raisins, pineapple and pineapple yogurt, it was falling-apart-soft.
I love the ease of this recipe. No mixer required, no creaming of butter and sugars, just a bowl and a spoon or whisk is all that’s needed. When I’m in Aruba, I have no mixer and no dishwasher and am especially mindful of how much elbow grease a batter requires and how many dirty dishes a recipe makes.
Each bite has so much texture. Little bits of tender sweet carrots, shreds of tangy pineapple, chewy raisin chunks, soft sweet bananas.
The flavor is almost tropical from the pineapple yogurt and shredded pineapple. If I would have had any shredded coconut on hand, a half cup or so would make a scrumptious addition, but there was already plenty going on in this jam-packed loaf.
After slicing my hand open, I could not wait to both pour a mimosa and smear cream cheese frosting all over the insides of the bread, not just dotted on the top.
The more then merrier when it comes to frosting. Or mimosas.
What’s in Banana Pineapple Bread?
I made this banana bread with vanilla pudding mix, but it’s completely optional. Keep scrolling to see my suggestions on how to substitute the pudding mix.
Here’s what else you’ll need to make the pineapple banana bread recipe:
- Unsalted butter
- Light brown sugar and granulated sugar
- Vanilla extract
- Pineapple Greek yogurt
- Mashed banana
- Grated carrots
- Crushed pineapple
- Chopped walnuts (optional)
- Instant vanilla pudding mix (optional)
- All-purpose flour
- Baking soda
Can I Substitute the Pineapple Yogurt?
Yes! If you can’t find pineapple Greek yogurt where you live, you can also use plain or vanilla yogurt, or substitute sour cream. Don’t use watery thin yogurt because it won’t give the bread the body, fullness, or richness that a thicker yogurt will.
Can I Omit the Vanilla Pudding Mix?
Yes, the instant pudding mix is optional. If omitting, you may wish to add an additional 1/4 cup granulated sugar and an additional 1/4 to 1/3 cup flour, based on taste preference and how your batter looks.
How to Make Banana Pineapple Bread
Melt the butter, then stir in the sugars, eggs, and vanilla. Whisk that together, then stir in the yogurt, bananas, carrots, pineapple, raisins, and nuts.
The pudding mix is added next (add it like you would a dry ingredient), then the remaining dry ingredients. Turn the batter into a greased and floured 9×5-inch loaf pan and bake until done.
What Size Loaf Pan Should I Use?
I used a 9×5-inch loaf pan. Although I baked this as one loaf, two loaves probably would have been better since two loaves may have baked more evenly than one. Baking it as a 10- or 12-cup Bundt will also work wonderfully. In the end, one 9×5-inch loaf worked out just fine.
Tips for Making Banana Pineapple Bread
Eating carrot cake without cream cheese frosting is like eating popcorn without butter and should never be done. I doused the slices in cream cheese frosting that’s made with browned butter, cream cheese, confectioners’ sugar, and vanilla.
If you’ve never browned butter, reviewing this information will help you create the rich, nutty-aroma, and amber-hued butter that’s so scrumptious. Watch the butter closely and stop cooking when the butter is browned, not burned, because burnt butter is like burnt tofu. The smell is hideous and lingers forever.
As a shortcut, browned butter can be made in the microwave and I find it tastes no differently than the stovetop method, and it’s easier. I am in love with browned butter and it makes frosting taste even better, richer, and more luxurious.
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Glazed Banana Pineapple Bread
Ultra moist, soft, and tender thanks for the box of vanilla pudding added to the batter! The pineapple lends a sweet, tropical flavor to the banana bread!
- 1/4 cup unsalted butter, melted (half of one stick)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 6 ounces pineapple Greek yogurt (one standard-sized small container; vanilla or plain yogurt, or sour cream may be substituted)
- 1 cup mashed ripe bananas (1 large or 2 small bananas)
- 1/2 cup grated carrots, grated and loosely packed
- 1/3 cup crushed pineapple, with some of the juice
- 1/3 cup raisins, diced if they are large
- 1/3 cup diced walnuts, optional
- 3.4-ounce box instant vanilla pudding mix (not Cook ‘n Serve), optional
- 1/2 teaspoon cinnamon
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt, optional and to taste
- Preheat oven to 325F, spray a 9-by-5-inch loaf pan(s) with cooking spray with flour (I use Pam for Baking) or grease and flour the pan(s); set aside.
- In a large microwave-safe mixing bowl, melt the butter, about 1 minute.
- To the melted butter, add the sugars, eggs, vanilla, and stir or whisk to combine.
- Add yogurt, bananas, carrots, pineapple (does not need to be squeezed and drained, some juice is okay and adds flavor), raisins, nuts, and stir to incorporate.
- Add the dry pudding mix (Note: You are not making pudding; simply adding the mix as a dry ingredient), add the cinnamon, and stir to incorporate.
- Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix or bread will be tougher as the gluten will over-develop.
- Pour batter into prepared pan(s) and bake for about 65 minutes (this is for one 9-by-5-inch loaf), or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out clean. If bread is browning a bit fast on the top, you may wish to lower your oven temperature to 300F midway through cooking, at about the 30-minute mark if your oven runs hot or tent the pan with foil in approximately the last 20 minutes of cooking.
- Allow bread to cool in the loaf pan for at least 30 minutes before removing from the pan and transferring to a rack to finish cooling.
Vanilla pudding mix: Is optional. If omitting, you may wish to add an additional 1/4 cup granulated sugar and an additional 1/4 to 1/3 cup flour, based on taste preference and how your batter looks.
Loaf size: Makes one 9-by-5-inch loaf (I made as one 9-by-5-inch loaf but suggest dividing batter among two 8-by-4-inch loaves and reduce baking time by about 10 minutes; or bake as a 10- or 12-cup Bundt cake, adjusting baking time as necessary)
Amount Per Serving: Calories: 320Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 429mgCarbohydrates: 59gFiber: 2gSugar: 35gProtein: 6g
More Easy Banana Bread Recipes:
ALL OF MY BANANA BREAD RECIPES!
Six-Banana Banana Bread — Not sure what to do with overripe bananas you have on hand? Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it’s so moist and flavorful!
Pineapple Coconut Oil Banana Bread — Incredibly moist and is ever so slightly coconut flavored thanks to the coconut oil in the batter. You’ll definitely want seconds of this easy banana bread recipe!
Cream Cheese-Filled Banana Bread — This is the BEST homemade banana bread recipe! This banana bread tastes like it has cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!!
Carrot Banana Bread — EASY, no-mixer, super soft banana carrot bread that reminds me of carrot cake but healthier!! Great Easter brunch idea or spring baked good!
Brown Sugar Blueberry Banana Bread — Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love!
Caramel Macchiato Banana Bread – Banana bread that tastes like a caramel macchiato!! Soft, tender, infused with salted CARAMEL and topped with a brown sugar glaze!! EASY and IRRESISTIBLE!!
Peanut Butter Apple Banana Bread — Jazz up regular banana bread with peanut butter and apples! A perfect combo that tastes amazing together!!
No proportion of ingredients written for carrot pineapple banana bread .
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I cannot locate the actual recipe for Pineapple carrot banana bread. There are no amounts for the ingredients. Help! I’m dying to make it:)
Sorry about that. The recipe is there now.
Just came out of the oven!! It’s fantastic! I didn’t even rosy it, just sugared the top and the sides of the pan and no one could keep their hands off of it! I really wanted something different than just plain old banana bread and this hit the spot thank you.
Thanks for trying the recipe and I’m glad it came out great for you!
Wow- I made this last week and it was DELICIOUS! I just discovered your blog and will be trying out other recipes soon. If they even approach the yumminess in this bread, I am hooked!
Thanks for trying it and for just finding my blog! I appreciate your support and please LMK what else you make!
I have this in the oven right now! The pictures are great, they are what lured me in to try it, but I was wondering, the recipe says “grated” carrots, but in the picture they look chopped? I will post my thoughts once it’s done baking :) I love banana bread AND carrot cake so I am excited about this.
They were grated with a very dull grater and so in places I went over and chopped them coarsely with a knife. Wow, you have very good eyes :) Enjoy your bread and LMK how it turns out for you!
Hi Averie ! You know what ? I’m from Quebec, Canada and there’s few foodblog like yours. I just LOVE this blog !! Thanks to share this fabulous recipe with us. I’ll try this tonight for my husband’s birthday. Thanks !!
Happy Bday to him! LMK how it goes! You can bake it as 2 smaller loaves rather than 1 big loaf, too; and can freeze one for later. Just a tip :)
Mine overflowed and didn’t end up cooking through even though I cooked it an extra 10 minutes:(
Did you bake it in one loaf pan or two? I suggested two in the post because even though I did bake mine in one when I photographed these pics, every time since then that I’ve made this recipe, I’ve always made it in two pans…much easier! Sorry that you had issues! If it was a one-pan situation, two pans next time will totally take care of both the problems- cooking time and overflowing!
You know, I was just craving something carroty and I was thinking about making some sort of carrot cake this weekend but I think I’ll have to make this instead! That frosting definitely sealed the deal!
Banana bread meets carrot cake all tucked under some brown butter cream cheese frosting sounds pretty perfect to me! Beautiful!
and thank you for the Pin!
This bread looks divine. So moist and i LOVE the flavors here!! perfect for fall :)
The cream cheese frosting looks divine!
I have been waiting for your next banana bread! I can’t wait to make it this weekend!
Well if you make it, I hope you enjoy! LMK if you bake it as two loaves or a Bundt or what you do with it! I bet it would be perfect as a Bundt!
I could send you some photos that I take with my phone and then you can compare and feel great about yours! LOL! I think they look fantastic!
You know, I don’t know why, but I have never liked carrot cake or bread. I only like carrots shredded in a salad and maybe, every now and then, as gateway to getting more dip in my mouth. I love banana and zucchini bread though – and frosting?? The more the better! :-)
Hi Averie, recently my husband declared no sweets for him, and I am not a big sweet eater either. I guess our teenager is left to himself with all desserts in the house when I make it. Or shell I say IF I make it… :)
Yum this looks amazing! I love the mixture of all of these flavors. I love eating Carrot Cake because of the cream cheese frosting so this bread is right up my alley!
This sounds awesome!!
Ahh-banana bread meets carrot cake in the tropics (with the best frosting ever)! I can see every little speck of the different fruits and carrot in there as well as the texture of the bread so I think the photos look great! I love carrot cake, pineapple upside down cake, and of course banana bread. There is a lot going on but I love those kinds of recipes and all those flavors go together well.
I am all about lots going on – figure I may as well clean out my fridge and pantry when I was down there with a lil bit of this, a lil bit of that :)
I prefer spicy cakes to overly sweet ones, so carrot is one of my favourite. I also really like cream cheese icing.
Pineapple Greek yogurt is my new weakness… I am so glad I have one more reason to buy it now! Love this bread!
Well have fun cooking with it!
Awesome job on another amazing dessert creation! But sorry about your finger, been there!!! My fave cream cheese like frosting is probably the cashew based one from Ani’s Raw Food Kitchen.
You are so silly about these “bad” photos Averie! I just saw them on FG and the pic really stands out! Banana bread + carrot cake are my dad’s two favorite sweets. We always make him carrot cake for his birthday and banana bread muffins for him around Christmas. I, too, LOVE both of them obviously! Carrot cake + cream cheese frosting may just be better than (dare I say it) peanut butter and chocolate. Ok, just kidding. But the two are VERY close. :P
I’m glad your hand is much healed by now. And I’m even more glad that you didn’t let this recipe fall through the cracks. I’ve loved each and every one of your banana bread fest recipes. And that strawberry banana bread of yours was made into muffins on my site before. Old post, but still such a delish recipe.. I’ve made them once since then too! :)
Youre so sweet and yes, cream cheese + carrot cake and either PB & J or PB & Choc – they are all RIGHT up there!
I love, love carrot cake. Such a great idea to combine it with banana bread! Those photos are seriously amazing! I wish mine looked that good.
Averie, can I just tell you how much I love your site–and your photos! Just stunning! Also, I love carrot bread (cream cheese frosting a MUST), but with the addition of carrots and pineapple? Oh my, that sounds heavenly! So sorry about your hand…though a part of me is glad to hear that I’m not the only one who does stuff like that in the kitchen (um, slicing the side of my finger with the cheese grater, ugh!). :-) Hope you’re all better now!
You’re so sweet, thanks Ashley for reading and the compliments and your concern and it took about 3-4 weeks, but it healed fully. Hope your cheese grater situation healed -ouch!
1. We are like connected at the pallet or something – carrot cake, banana bread, all the flavors of my kitchen…
2. Yes to cream cheese frosting. I am increasingly averse to American buttercreams – they are SO HEAVY and taste to me like eating a stick of butter. I MUCH prefer a ganache or cream cheese frosting: cream cheese is simple, smooth, and you can flavor it so easily!
3. I hope your hand has healed up good, girl!!!! :)
This is gorgeous, Averie!!
I never had carrot bread… [enter sad face here]. But yours looks so good, having banana and walnuts… I should definitely make some.
I am fasting today for Yom Kippur. OKAY my mouth is WATERING
Sooooo sorry about your hand, ouch! Hands take forever to heal, too.
But your bread looks perfect, and I really agree with your philosophy on moist breads, whatever it takes, it’s worth it!
Thankfully the hand healed but it took a good 3-4 weeks. I’m sure you’ve had some doosies, too, over the years being the chef you are!
I love carrot cake and I love cream cheese frosting! This bread looks like heaven.
Thank you, as always, for the pin, too!
Banana bread is great all by itself but your tropical version with carrot and pineapple sounds even yummier!
I am totally a sucker for cream cheese frosting too. For layered cakes I like a white chocolate cream cheese butter cream, but I just posted my go-to quick cream cheese frosting in my last post http://specialtycakecreations.com/easy-pumpkin-cake/ It’s perfect for muffins, breads etc and I love that its so simple to whip up. I don’t even use a mixer.
And your frosting looks delish!