Why You’ll Love This Recipe
This banana bread offers the best of both worlds: the familiar comfort of banana bread with the exotic flavors of coconut and pineapple. The tropical ingredients bring moisture and sweetness, while the coconut adds a chewy texture that complements the soft, fluffy bread. It’s easy to make and delivers a taste of paradise in every bite, perfect for when you need a bit of sunshine during the colder months.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Cream the softened butter and sugar in a large mixing bowl until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the mashed bananas and crushed pineapple.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded coconut, ensuring it’s evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
This recipe yields about 8-10 slices of banana bread. Preparation takes around 15 minutes, and baking time is about 60 minutes. The total time for this recipe is approximately 1 hour and 15 minutes.
Variations
- Add chopped walnuts or macadamia nuts for an extra crunch.
- For a richer flavor, swap out the butter for coconut oil.
- To make it vegan, use a flax egg and plant-based butter or oil.
Storage/Reheating
Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 1 week, or freeze for up to 3 months. To reheat, warm individual slices in the microwave for about 20 seconds.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but be sure to chop it finely and drain any excess liquid.
How ripe should the bananas be?
Use very ripe bananas with brown spots for the best flavor and moisture.
Can I use coconut milk instead of shredded coconut?
Coconut milk will alter the texture of the bread. It’s best to use shredded coconut for the intended texture.
Can I make this bread ahead of time?
Yes, this bread keeps well for several days and can also be frozen for longer storage.
Can I make this bread without eggs?
You can substitute the eggs with flax eggs or another egg replacement.
What if I don’t have a loaf pan?
You can use a muffin tin to make banana bread muffins, reducing the baking time to about 25-30 minutes.
Can I use other fruits in place of pineapple?
Mango or papaya would make great alternatives for a tropical twist.
How can I make the bread more moist?
Adding extra pineapple or a tablespoon of yogurt can make the bread even more moist.
How do I know when the bread is done?
Insert a toothpick into the center. If it comes out clean, the bread is ready.
Can I use whole wheat flour?
Yes, whole wheat flour can be substituted for all-purpose flour, but it may make the bread denser.
Conclusion
This Coconut Pineapple Banana Bread is a slice of paradise, combining the sweetness of ripe bananas, tangy pineapple, and tropical coconut into one delicious loaf. It’s easy to make, perfect for sharing, and guaranteed to brighten your day with its island-inspired flavors. Whether you’re looking for a sweet breakfast treat or a snack, this bread is sure to become a favorite!
Coconut Pineapple Banana Bread
This Coconut Pineapple Banana Bread brings the tropical flavors of Hawaii to your kitchen! Combining ripe bananas, sweet pineapple, and shredded coconut, this moist and flavorful banana bread is a delicious treat for breakfast, brunch, or a snack. With its tropical flair and comforting texture, this quick and easy recipe will transport you to paradise with every bite.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8-10 slices
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Hawaiian, American
- Diet: Vegetarian
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Cream the softened butter and sugar in a large mixing bowl until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the mashed bananas and crushed pineapple.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded coconut, ensuring it’s evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Add chopped walnuts or macadamia nuts for extra crunch and flavor.
- Swap butter for coconut oil to enhance the tropical taste.
- To make it vegan, use a flax egg and plant-based butter or oil.
- Ensure the bananas are very ripe for optimal sweetness and moisture.
