Coconut Pineapple Banana Bread Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 (9x5-inch) loaf, about 10 slices 1x
- Category: Baked Goods
- 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 the banana base for the bread.
- 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.
- 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.
- Fold in the Pineapple & Coconut: Gently fold in the drained crushed pineapple and shredded coconut to incorporate the tropical flavors without overmixing.
- Combine Wet & Dry Ingredients: Slowly add the dry ingredients into the wet mixture, stirring just until combined to avoid toughening the bread.
- Transfer to Loaf Pan: Pour the batter into a greased 9×5-inch loaf pan and spread evenly to prepare for baking.
- 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.
- 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
Find it online: https://servedbynora.com/coconut-pineapple-banana-bread-recipe/
