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!

The front view of the gluten free pineapple banana bread. It rose so tall during baking!

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:

  • I tested two gluten-free flour blends in this recipe and I share tips for using other blends I haven’t tested. This will help your banana pineapple loaf turn out incredible.
  • This recipe is easy to make, and it freezes beautifully.
  • The crushed pineapple adds so much moistness without weighing this bread down. It still is light enough to taste like a cake! (You can bake it in a 9-inch cake pan or a bundt cake, too!)
  • Make it in under 60 minutes, including resting the batter!

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.)

A mason jar filled with gluten free flour sitting on the counter.

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.

Photos of the ingredients used to make the banana bread recipe.

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.

Step-By-Step Photos and Directions:

Preheat the oven to 350º F and move the oven rack to the middle position.

Photos of the wet and dry ingredients in mixing bowls.

Step 1: Combine the flour, sugar, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Use a whisk to blend them.

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.

The wet ingredients poured into the dry ingredients.

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.

The banana pineapple batter in a parchment paper lined loaf pan.

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.

The side view of the baked loaf.

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.

The baked banana pineapple bread in the pan.

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.

Two thick slices of pineapple banana bread on a small white plate.

More Gluten-Free Banana Recipes:

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!

Two thick slices of pineapple banana bread on a small white plate.

Quick and Easy Gluten-Free Pineapple Banana Bread

Sandi Gaertner
This incredible gluten-free pineapple banana bread is full of tropical and sweet ripe banana flavor. It is a decadent breakfast quick bread that tastes like dessert!
5 from 2 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Gluten Free Bread Recipe, Gluten Free Breakfast Recipes
Cuisine American
Servings 12 slices
Calories 205 kcal

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
  • cup cooking oil * see note
  • cup non-dairy milk * see note

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

  1. 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.
  2. 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.
  3. 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.
  4. Use a light-flavored cooking oil. I used canola, but I also like to use avocado oil.
  5. 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.
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.

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

Serving: 1sliceCalories: 205kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 28mgSodium: 156mgPotassium: 155mgFiber: 2gSugar: 19gVitamin A: 71IUVitamin C: 3mgCalcium: 50mgIron: 1mg
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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.

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Recipe Rating




4 Comments

  1. 5 stars
    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.