Quick Banana-Pineapple Bread

As the name implies, quick breads are quicker and easier to make than yeast-based bread. You can add 1⁄2 cup of cranberries to the bread batter just before baking.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄2 cups mashed bananas (3 large bananas)
  • 1⁄4 cup whole milk
  • 1⁄4 cup reserved pineapple juice
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1 cup granulated sugar
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground cinnamon
  • 1 cup drained crushed pineapple


  • Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan.
  • In a large mixing bowl, mash the bananas. Whisk in the milk, reserved pineapple juice, egg, and vanilla extract.
  • In a separate mixing bowl, combine the flour, baking powder, baking soda, sugar, salt, and ground cinnamon. Gradually stir the dry ingredients into the wet ingredients. Stir in the crushed pineapple.
  • Pour the batter into the prepared bread pan, spreading it out evenly. Bake at 350°F for 60 minutes, or until a toothpick placed in the middle of the bread comes out clean.