Preheat the oven to 350 degrees Fahrenheit. Line a metal loaf pan with parchment paper or spray with baking spray.

Drain pineapple in a colander over a bowl to catch the juice. Use a spoon to move pineapple around, lightly pressing to get as much juice out as you can without completely flattening the pineapple. Reserve ¼ cup of juice. Let the pineapple sit in the colander while mixing the other ingredients so additional juice drips into the bowl.

In a large mixing bowl, add sugar, oil, eggs, and vanilla. Mix these wet ingredients together until smooth.

Measure ¼ cup of pineapple juice drained from the pineapple. Add mashed bananas, pineapple, ¼ cup of pineapple juice and milk to the wet ingredients and mix together well.

In a second medium bowl combine flour, baking powder, salt, and baking soda. Mix the dry ingredients together until blended.

Add the dry ingredients into the wet ingredients. Mix well until the dry ingredients are fully combined into the wet ingredients.

Pour the batter into the prepared loaf pan. Bake at 350 for 60-65 minutes or until a toothpick inserted in the center comes out clean when poked with a toothpick.

Cool for at least 10 minutes before removing the load from the pan. Run a butter knife gently along the sides of the pan to loosen the loaf if needed. Cool loaf completely on a cooling rack. Then slice and enjoy!