Pineapple Banana Walnut Bread/Muffins Recipe

Name: Pineapple Banana Walnut Bread/Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened (2sticks); 2 ⅔ cups sugar; ¼ cup honey; 3 eggs; 1 teaspoon vanilla extract; 4 ripe bananas; 1 (20 ounce) can crushed pineapple; 4 ½ cups flour; 1 cup chopped walnuts; 3 ½ teaspoons cinnamon; 1 ½ teaspoons baking soda; ½ teaspoon salt

Servings: persons

1 cup butter, softened (2sticks)
2 ⅔ cups sugar
¼ cup honey
3 eggs
1 teaspoon vanilla extract
4 ripe bananas
1 (20 ounce) can crushed pineapple
4 ½ cups flour
1 cup chopped walnuts
3 ½ teaspoons cinnamon
1 ½ teaspoons baking soda
½ teaspoon salt

1
Preheat oven to 350F and grease & flour 2 (9X5 inch) large loaf pans.
2
In large mixing bowl, beat the butter with sugar and honey; then beat in eggs and vanilla.
3
Mix well.
4
Beat in bananas and stir in the pineapple (with the juice).
5
In another bowl (even larger) stir together with spoon flour, cinnamon, baking soda and salt.
6
Add banana mixture to flour mix stir together with spoon until well mixed.
7
Add walnuts.
8
Pour mixture into muffin cups and then separate the leftover batter into the 2 loaf pans.
9
Bake muffins 30-35 minutes and 2 loaf pans for 1 hour.

1874

kcal

Calories

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup butter, softened (2sticks), 2 ⅔ cups sugar, ¼ cup honey, 3 eggs, and more.

Yes, Pineapple Banana Walnut Bread/Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Banana Walnut Bread/Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions