This homemade gluten-free pineapple banana bread has the tropical sweetness of pineapple and the sweetness of ripe banana. The flavors meld together, filling your kitchen with an irresistible aroma. This simple recipe is a great way to use up overripe bananas and leftover pineapple, creating a treat that’s perfect for gatherings or your morning coffee. Make a loaf in under one hour!
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I think Mr. Fearless Dining summed up this cake the best when he said “he needed this cake today.” This cake will put a smile on your face. It is easy to make and tastes like the tropics! Add in some pecans for a little texture in every sweet bite.
I have quite a few recipes to help you use up those ripe bananas! check out my other delicious gluten-free banana recipes. This recipe is based on my Gluten-Free Strawberry Banana Bread recipe.
What sets my recipe apart:
Soo good! Eating it warm now! Easy bread with little effort! Thank you!
Rosaleen G., Blog comment
Allergen Information:
This homemade banana bread with pineapple is gluten-free, dairy-free, oat-free, soy-free, and nut-free (if you omit the pecans.)
Flour Blends Tested:
1. King Arthur Measure for Measure—This blend works really well in quick bread recipes like this. The cake was moist and rose beautifully.
2. Bob’s Red Mill 1:1 Blend—This blend also works well in my quick bread recipes, but this flour blend does benefit from resting the batter for 15 minutes before baking the banana bread. The rest allows the rice flour in this blend to soften, so there is no grittiness.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested two flour blends in this recipe. Other blends should work, but it is important to compare your batter to the photos below to ensure your batter is the right consistency.
- Xanthan Gum – If your flour blend doesn’t contain a binder, please add 3/4 a teaspoon of xanthan or guar gum.
- Baking Powder and Baking Soda – I recommend aluminum-free baking powder.
- Sugar and Brown Sugar – You can use light or dark brown sugar.
- Eggs – Use size large eggs in this recipe.
- Oil – I recommend a light, unflavored oil. I used canola oil in my testing of this recipe.
- Non-Dairy Milk – I used Oatly oat milk in this recipe. Other types of plant milk and regular milk will also work.
- Ripe Bananas and Crushed Pineapple—I used canned, unsweetened crushed pineapple. Be sure your bananas are very ripe. If you need them sooner, you can ripen them overnight in a paper bag or bake them at 225º F for 20 minutes.
Tips For Success
1. Do not use a stand mixer for this recipe. I find that a stand mixer tends to overmix the batter, leading to less of a rise and a denser banana bread.
2. Use the regular oven setting and not the convection setting. I find baked goods bake more evenly with the bake setting.
3. Check the expiration dates on the baking powder and baking soda. If one or both are expired, the bread won’t rise well.
4. For more baking tips, read my article with all my Gluten-Free Baking Tips. It can help you become a better baker.
Step-By-Step Photos and Directions:
Preheat the oven to 350º F and move the oven rack to the middle position.
Step 1: Combine the flour, sugar, brown sugar, baking powder, baking soda, and salt in a large
Step 2: Add the banana to a large bowl and use a fork or pastry blender to mash the banana up against the sides of the bowl. Mix until it turns into a paste. Add the crushed pineapple, eggs, oil, and non-dairy milk. Whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients. For best results, mix them gently until they are just barely mixed. Don’t overmix the batter.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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Step 4: Line a loaf pan with parchment paper or spray the loaf pan with gluten-free baking spray. I used an 8.5 x 4.5 sized cast iron loaf pan. I love using it because it bakes everything at an even temperature. Use a large spoon to spoon the batter into the bread pan. Spread it out on top so the batter is even.
Optional: Line pecan halves across the top of the bread.
Step 5: Bake the bread for 35-45 minutes. The actual baking time will vary by the size of your pan and the material your pan is made of. Glass and metal baking pans hold heat a little differently and this can affect the baking time. If the top of the bread gets very golden brown, you can put a foil tent over the bread 3/4 into baking.
Step 6: Remove the bread from the oven and insert a toothpick into the middle of the loaf. If the toothpick comes out clean, the banana bread is finished baking. If you see crumbs or batter (and it isn’t a chunk of banana), it needs to bake a little longer. If the bread is finished baking, place it on a cooling rack.
Let it sit for 3-5 minutes in the pan, then lift it out of the pan with the parchment paper. Set it onto the cooling rack. Slice the banana bread when the loaf is fully cooled. If you love chocolate, try this Gluten-Free Chocolate Banana Bread.
Gluten-Free Banana Bread Baking Tips:
I always say gluten-free baking is like a big science experiment. Every gluten-free flour blend has a different grain-to-starch ratio and this affects the moisture level of your baking. If your gluten-free banana pineapple bread didn’t turn out. I included some possible reasons and how to fix them. You can also reach out to me via the comment form below or my contact page. I am happy to help you troubleshoot any issues.
Why didn’t the banana bread rise?
If your bread didn’t rise, there are a few potential reasons why. First, check the expiration date on your baking powder and baking soda. Did you preheat the oven before putting the banana bread in the oven?
Why is the banana bread too moist?
If your banana bread turned out too moist, you need to look at the flour blend you used. Does it have a high starch-to-grain ratio? If so, you need to add more flour. Another reason for too much moisture is undercooking. Do a toothpick test to see if the banana pineapple bread is finished baking. You want the toothpick to come out clean. This means the bread is finished baking.
Why is the gluten-free banana bread gritty?
If you taste some grit, that is the rice flour in your gluten-free flour blend. Many blends have rice flour, and if it isn’t milled super fine, you can get a little grittiness. The best way to fix this is to let the batter sit for 15-20 minutes. This allows the rice flour to soften. Another note on the grittiness of gluten free flour. If this is truly bothersome, there is one brand of gluten-free flour and blends that mill their flour extra fine.
You can order Authentic Foods gluten-free flour on Amazon or their website. I have used several of their single flour and flour blends, and I love them.
More Gluten-Free Banana Recipes:
- Gluten-Free Banana Cupcakes
- Easy Gluten-Free Banana Flambe Sundaes
- Moist Gluten-Free Banana Bars
- Gluten-Free Banana Bread Pudding
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This helps others know that this recipe is delicious. Thank you!
Quick and Easy Gluten-Free Pineapple Banana Bread
Ingredients
- 1 ¾ cups gluten free flour blend * see note
- ½ cup brown sugar light or dark
- ¼ cup cane sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder aluminum-free
- ¼ teaspoon salt
- 2 ripe bananas
- ¾ cup crushed pineapple don't drain the can first
- 2 large eggs
- ⅓ cup cooking oil * see note
- ⅓ cup non-dairy milk * see note
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Instructions
- Preheat the oven to 350º F and move the oven rack to the middle position in the oven. You don't want the rack too close to the top or bottom or your bread can burn or not cook evenly.
- Combine the flour, sugar, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Use a whisk to blend them.
- Add the banana to a large bowl and use a fork or pastry blender to mash the banana up against the sides of the bowl. Mix until it turns into a paste. Add the crushed pineapple, eggs, oil, and non-dairy milk. Whisk to blend.
- Pour the wet ingredients into the dry ingredients. For best results, mix them gently until they are just barely mixed. Don't overmix the batter.
- NOTE: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Line a loaf pan with parchment paper or spray the loaf pan with gluten-free baking spray. I used an 8.5 x 4.5-sized cast iron loaf pan. I love using it because it bakes everything at an even temperature. Use a large spoon to spoon the batter into the bread pan. Spread it out on top so the batter is even.
- Bake the bread for 35-45 minutes. The actual baking time will vary by the size of your pan and the material your pan is made of. Glass and metal baking pans hold heat a little differently and this can affect the baking time. If the top of the bread gets very golden brown, you can put a foil tent over the bread 3/4 into baking.
- Remove the bread from the oven and insert a toothpick into the middle of the loaf. If the toothpick comes out clean, the banana bread is finished baking. If you see crumbs or batter (and it isn't a chunk of banana) it needs to bake a little longer. If the bread is finished baking, place the bread on a cooling rack.
- Let it sit in the pan for 3-5 minutes, then lift it out with the parchment paper. Set it onto the cooling rack. Slice the banana bread when the loaf is fully cooled.
Notes
- I tested this recipe using both King Arthur Measure for Measure and Bob’s 1:1 GF Blend. Both worked well. I would recommend resting the batter for 15 minutes so the rice flour can soften before baking.
- If the blend you use doesn’t contain a binder, add 3/4 teaspoon of xanthan gum. A binder is important in gluten-free baking because it mimics the glue in gluten-baking.
- If your bananas are not ripe, you can ripen them quickly by baking them at 225º F for 20 minutes. If you have more time, put them in a paper bag overnight.
- Use a light-flavored cooking oil. I used canola, but I also like to use avocado oil.
- Store leftover banana bread in an airtight container. You can also easily freeze this bread. Let the bread cool thoroughly and then wrap it in plastic wrap. Place it into a gallon-size freezer-safe zipper bag. You can also freeze the bread in slices.
2. Use the regular oven setting and not the convection setting. I find baked goods bake more evenly with the bake setting.
3. Check the expiration dates on the baking powder and baking soda. If one or both are expired, the bread won’t rise well.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I used namaste gf flour. I had to cook it an extra 15 minutes but it was moist and delicious.
Thank you
I am glad you baked it a little longer. I love that flour blend, but haven’t tried it in this recipe yet. Thank you!
This sounds yummy
Could I use almond flour
Hi Raffelina, I haven’t tested almond flour in this recipe, but I can say alone, almond flour wouldn’t work. It doesn’t absorb liquid the same way as a flour blend.
Hi Sandi,
This bread came out yummy 😋 I even shared it with my non gluten friend and her husband and they thought it was delicious!
I found rinsing the knife off to remove crumbs, made it slice easier and not as many crumbles.
I prefer eating this bread warm with lots of butter. I can taste some grittiness when it’s cool.
I have a non related question. When I’m looking through the recipes I look at the picture showing the ingredients. It seems there are always 3 eggs in the picture and only 2 in the recipe. Since I’m getting more familiar with your recipes, I’m realizing the picture isn’t the correct number of eggs to be used. It’s probably just me, but I thought it was a little confusing.
Thanks again for this delicious Pineapple Banana Bread! 😋❤️
I am so glad you love this recipe. Thank you! As for the photos, I use a standard photo to indicate there are eggs in the photo…it isn’t meant to show the quantity. I hope this clears that up.
2nd time making this recipe, made as muffins instead of bread as I double recipe and freeze. t’s a keeper! I used coconut milk and added vanilla the 2nd time but that’s just our preference. The recipe is perfect just as written. My 83 yr dad was diagnosed with celiacs last year so started baking GF for all of us. Thank you for your recipes.
I am so glad this recipe brings joy for your father. Thank you so much for making my recipe for him.
Soo good! Eating it warm now! Easy bread with little effort!
Thank you
I am so glad you loved the recipe. Thank you so much for coming back to leave a comment!! Have a great weekend.