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Banana Pineapple Zucchini Bread – Moist and Flavorful Twist on Classic Bread

Banana Pineapple Zucchini Bread,

This moist and flavorful Banana Pineapple Zucchini Bread is a unique twist on a classic recipe. Combining the sweetness of ripe bananas and pineapple with the mild taste of zucchini, this bread is both healthy and delicious. Perfect for breakfast, snacks, or dessert, it’s a great way to enjoy a nutrient-packed treat!
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 4 People
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour or almond flour for a gluten-free version
  • 1/2 cup granulated sugar or coconut sugar
  • 1/2 cup mashed ripe bananas about 2 bananas
  • 1/2 cup fresh pineapple finely chopped
  • 1 medium zucchini grated and excess moisture squeezed out
  • 2 large eggs
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon optional
  • 1/4 cup chopped walnuts or coconut flakes optional

Equipment

  • reparation Time:
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield:
  • 1 loaf (about 10-12 slices)
  • Nutritional Information (Per Slice):
  • Calories: 180
  • Sugar: 14g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 25mg
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 3g

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Prepare the zucchini by grating it and squeezing out any excess moisture using a clean kitchen towel.
  3. In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon (if using).
  4. In a separate bowl, mix the wet ingredients: mashed bananas, pineapple, grated zucchini, eggs, oil, and vanilla extract.
  5. Fold the wet ingredients into the dry ingredients and stir until just combined (don’t overmix).
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  9. Slice and serve with your favorite spread, like butter or cream cheese!

Notes

For a gluten-free version, replace all-purpose flour with almond flour.
Feel free to add shredded coconut or chopped walnuts for extra texture.
Store any leftover bread in an airtight container for up to 5 days or freeze for longer storage.