Coconut Pineapple Banana Bread Recipe

Introduction

This Coconut Pineapple Banana Bread is a tropical twist on a classic favorite. Moist and fragrant, it combines ripe bananas, juicy pineapple, and shredded coconut for a deliciously sweet treat perfect for breakfast or snack time.

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

Tips & Variations

• Use ripe bananas—the riper, the sweeter and more flavorful your bread will be.
• Drain the pineapple well to prevent excess moisture from making the bread soggy.
• Toast the shredded coconut before folding it in to enhance its flavor.
• Mix the batter gently and stop as soon as ingredients are combined to keep the bread tender.
• For a nutty twist, add ½ cup chopped macadamia nuts or walnuts to the batter.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well as long as it’s finely chopped and thoroughly drained to avoid excess moisture.

Is coconut oil a good substitute for butter in this recipe?

Absolutely. Coconut oil adds a subtle coconut flavor and works well as a dairy-free alternative to butter in this bread.

Coconut Pineapple Banana Bread Recipe

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★★★★★

4.8 from 88 reviews

This Coconut Pineapple Banana Bread is a delightful tropical twist on classic banana bread. Moist and flavorful, it combines ripe bananas, crushed pineapple, shredded coconut, and warm spices to create a sweet, tender loaf perfect for breakfast or a snack. The addition of coconut milk and melted butter adds richness, while the toasted coconut topping enhances the texture and aroma.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 (9×5-inch) loaf, about 10 slices 1x
• Category: Baked Goods
• 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 the banana base for the bread.
2. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon to ensure even distribution of leavening agents and spices.
3. Mix the Wet Ingredients: Add brown sugar, granulated sugar, eggs, melted butter, vanilla extract, and coconut milk to the mashed bananas. Stir well until the mixture is smooth and homogeneous.
4. Fold in the Pineapple & Coconut: Gently fold in the drained crushed pineapple and shredded coconut to incorporate the tropical flavors without overmixing.
5. Combine Wet & Dry Ingredients: Slowly add the dry ingredients into the wet mixture, stirring just until combined to avoid toughening the bread.
6. Transfer to Loaf Pan: Pour the batter into a greased 9×5-inch loaf pan and spread evenly to prepare for baking.
7. Bake the Bread: 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, indicating doneness.
8. Cool & Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a cooling rack. Allow it to cool completely before slicing for clean, even pieces.

Notes

• Use ripe bananas for natural sweetness and better flavor.
• Drain the crushed pineapple thoroughly to prevent excess moisture in the batter.
• For extra flavor, toast the shredded coconut before folding it into the batter.
• Avoid overmixing the batter to maintain a tender bread texture.
• Allow the bread to cool fully before slicing to achieve neat slices.

Keywords: banana bread, coconut pineapple banana bread, tropical banana bread, baked banana bread, easy banana bread recipe