Easy pineapple banana bread with tropical flavors is made with ripe bananas, crushed pineapple and topped with a sweet mango glaze.
MOIST BANANA BREAD WITH PINEAPPLE AND SWEET MANGO TOPPING
My mother loves to make banana bread. Every time she makes it, she shares. However, it's always the same simple banana bread, and a bit on the dry side if I am being honest. I haven't made banana bread in a few years. It's probably because my bananas never last the time, they need to be perfectly ripe for banana bread.
There is nothing wrong with a simple banana bread. However, there is so many options that can jazz up a simple banana bread recipe. I had a can of crushed pineapple that needed to be used and I thought pineapple banana bread with tropical flavors sounded good. I purposely set aside three bananas to allow them to ripen. For bananas to be perfect, the skin needs to be more brown than yellow. When the skin turns brown the bananas are soft and sweeter. Just like any fruit that has over ripened.
Keeping the Banana Bread Moist
Texture and moisture are also a factor. As a matter of fact, it's a factor in all baked products, whether its cupcakes, pies, breads, etc... Even professional bakers and bakeries sometimes have baked goods that are a bit dry, or texture just isn't quite perfect. In baking, this can happen even if you use the same recipe. A minute longer in the oven or any other issue can play a role.
Balancing fats with moisture can create a good, moist cake or bread. In this case, I had smashed bananas, crushed pineapple, butter and full fat sour cream. The combination of ingredients and balance of fats and wet ingredients created a pretty good banana bread. However, I did find it to be a bit challenging to cut. A sharp serrated knife will work best.
Optional Sweet Mango Topping
For the topping, I had some freeze-dried mangoes and I thought if I could pulverize them into a powder, it would make a great tasting sweet topping. It did, the mango powder has intense flavor. Mixed with powdered sugar and pineapple juice, it adds another layer of tropical flavor to the pineapple banana bread. You will need a coffee grinder in order to pulverize the freeze-dried mangoes. Store bought ground mango powder would work too. Alternatively, you can eliminate the mango powder and use powdered sugar and pineapple juice, it will still be tasty.
INGREDIENTS YOU WILL NEED
Pineapple Banana Bread
- all-purpose flour - plus one tablespoon for dusting the pan
- unsalted butter
- sugar
- ripe bananas smashed
- crushed pineapple strained
- sour cream
- eggs room temperature
- vanilla extract
- baking powder and baking soda
- salt
Sweet Mango Glaze
- powdered sugar
- mango powder or pulverized freeze-dried mangoes
- pineapple juice from strained crushed pineapples
See Full Recipe in Recipe Card below.
HOW TO MAKE THE PERFECT PINEAPPLE BANANA BREAD
Pineapple Banana Bread
Preheat oven to 350°. Butter a 9-inch loaf pan with 1 tablespoon butter and dust with 1 tablespoon flour. Set aside.
Place flour, baking powder, baking soda and salt into a bowl and blend well. Set aside.
Place butter and sugar into an electric stand mixer or hand mixer and cream until white and fully. Add one egg at a time and mix well.
Mix in sour cream and vanilla extract. Mix well, make sure to scrape sides so all ingredients are incorporated.
Add banana and pineapple and continue mixing. Add flour mixture half a cup at a time until all ingredients are mixed together.
Place batter into the greased and floured pan and bake for 60 minutes. Check the center with toothpick. Make sure it comes out clean.
Let cool for at least 5 minutes before removing from pan. Continue cooling before serving.
Mango Glaze
Pulverize 6-7 pieced of freeze-dried mangos in a coffee grinder. Or use powdered mango.
Place powdered sugar, mango powder and pineapple juice into a mixing bowl and mix with a fork until smooth. Spread over cooled pineapple banana bread.
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Pineapple Banana Bread
Equipment
- coffee grinder
- electric stand mixer or handheld mixer
Ingredients
Pineapple Banana Bread
- 2 cups all purpose flour - plus one tablespoon for dusting the pan
- 1 stick unsalted butter - plus one tablespoon for greasing the pan
- ¾ cup sugar
- 3 ripe bananas smashed
- ⅔ cup crushed pineapple strained
- ¼ cup sour cream
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ salt
Sweet Mango Glaze
- ¼ cup powdered sugar
- 1 tablespoon mango powder or pulverized freeze dried mangoes
- 1 tablespoon pineapple juice juice from strained crushed pineapples
Instructions
Pineapple Banana Bread
- Preheat oven to 350°. Butter a 9 inch loaf pan with 1 tablespoon butter and dust with 1 tablespoon flour. Set aside.
- Place flour, baking powder, baking soda and salt into a bowl and blend well. Set aside.
- Place butter and sugar into an electric stand mixer or hand mixer and cream until white and fully. Add one egg at a time and mix well.
- Add sour cream and vanilla extract. Mix well, make sure to scrape sides so all ingredients are incorporated.
- Add banana and pineapple and continue mixing. Add flour mixture half a cup at a time until all ingredients are mixed together.
- Place batter into the greased and floured pan and bake for 60 minutes. Check the center with toothpick. Make sure it comes out clean.
- Let cool for at least 5 minutes before removing from pan. Continue cooling before serving.
Mango Glaze
- Pulverize 6-7 pieced of freeze dried mangos in a coffee grinder. Or use powdered mango.
- Place powdered sugar, mango powder and pineapple juice into a mixing bowl and mix with a fork until smooth. Spread over cooled pineapple banana bread.
