Coconut Pineapple Banana Bread Recipe
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.
- 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
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
- Mash the Bananas: In a mixing bowl, mash the ripe bananas until smooth to create a creamy base for the batter.
- 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.
- 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.
- 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.
- 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.
- Transfer to Loaf Pan: Pour the batter into a greased 9×5-inch loaf pan, spreading it evenly for consistent baking.
- 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.
- 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
