Coconut Pineapple Banana Bread Recipe

Introduction

This Coconut Pineapple Banana Bread is a tropical twist on a classic favorite. With ripe bananas, juicy pineapple, and shredded coconut, it offers a moist, flavorful loaf perfect for breakfast or a sweet snack.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 2 ripe bananas, mashed
• ½ cup crushed pineapple, drained
• ½ cup shredded coconut
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 eggs
• ½ cup melted butter (or coconut oil)
• 1 tsp vanilla extract
• ¼ cup coconut milk

Instructions

1. Step 1: Mash the ripe bananas in a mixing bowl until smooth.
2. Step 2: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. Step 3: Add brown sugar, granulated sugar, eggs, melted butter, vanilla extract, and coconut milk to the mashed bananas. Stir until the mixture is smooth.
4. Step 4: Gently fold in the crushed pineapple and shredded coconut to the wet mixture.
5. Step 5: Slowly add the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
6. Step 6: Pour the batter into a greased 9×5-inch loaf pan and spread it evenly.
7. Step 7: Bake in a preheated oven at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Tips & Variations

• For extra moisture and flavor, substitute the melted butter with coconut oil.
• Try adding chopped nuts like macadamia or walnuts for texture.
• If you prefer less sweetness, reduce the sugars by a quarter cup total.
• Use fresh pineapple if available, but be sure to drain it well to avoid excess moisture.

Storage

Store the banana bread tightly wrapped at room temperature for up to 3 days. For longer freshness, keep it in an airtight container in the refrigerator for up to a week. Reheat slices gently in a toaster oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple?

Yes, just make sure to thaw and drain it thoroughly to prevent excess moisture in the batter.

Can I make this bread vegan?

To make it vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use coconut oil instead of butter.

Coconut Pineapple Banana Bread Recipe

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★★★★★

4.4 from 83 reviews

This tropical Coconut Pineapple Banana Bread is a moist and flavorful twist on classic banana bread. Infused with ripe bananas, crushed pineapple, shredded coconut, and a hint of cinnamon, it offers a delightful combination of fruity sweetness and warm spices. Perfect for breakfast, snack, or dessert, this bread is easy to prepare and baked to golden perfection in a loaf pan.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon

Wet Ingredients:

• 2 ripe bananas, mashed
• ½ cup crushed pineapple, drained
• ½ cup shredded coconut
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 eggs
• ½ cup melted butter (or coconut oil)
• 1 tsp vanilla extract
• ¼ cup coconut milk

Instructions

1. Mash the Bananas: In a mixing bowl, mash the ripe bananas until smooth to create a creamy base for the batter.
2. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon to evenly distribute the leavening agents and spices.
3. Mix the Wet Ingredients: To the mashed bananas, add brown sugar, granulated sugar, eggs, melted butter, vanilla extract, and coconut milk, stirring until the mixture is smooth and well combined.
4. Fold in the Pineapple & Coconut: Gently incorporate the drained crushed pineapple and shredded coconut into the wet mixture for bursts of tropical flavor and texture.
5. Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can make the bread dense.
6. Transfer to Loaf Pan: Pour the batter into a greased 9×5-inch loaf pan, spreading it evenly for consistent baking.
7. Bake the Bread: Bake in a preheated oven at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted in the center comes out clean, ensuring the bread is fully cooked.
8. Cool & Serve: Allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. Slice and enjoy the moist, flavorful bread.

Notes

• Use ripe bananas for the best natural sweetness and moisture.
• Drain the crushed pineapple well to prevent excess moisture in the batter.
• You can substitute melted butter with coconut oil for a dairy-free option.
• Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This bread can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

Keywords: Coconut Pineapple Banana Bread, tropical banana bread, moist banana bread, baked banana bread, pineapple banana bread