Coconut Pineapple Banana Bread Recipe

Introduction

This Coconut Pineapple Banana Bread is a tropical twist on the classic favorite. Moist and flavorful, it combines ripe bananas, juicy pineapple, and shredded coconut for a sweet, satisfying 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 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. Do not 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 for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Use ripe bananas—the riper, the sweeter!
• Drain the pineapple well to avoid excess moisture in the batter.
• Toast the shredded coconut lightly for extra flavor before folding it in.
• Don’t overmix the batter to keep the bread tender and moist.
• Try adding chopped macadamia nuts or walnuts for a crunchy texture.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pineapple for this recipe?

Yes, canned crushed pineapple works well as long as it is well drained to prevent excess moisture in the batter.

Can I substitute the butter with coconut oil?

Absolutely. Coconut oil adds a nice subtle coconut flavor and works as a direct substitute for melted butter in this recipe.

Coconut Pineapple Banana Bread Recipe

Print Recipe

★★★★★

4.9 from 146 reviews

This Coconut Pineapple Banana Bread is a moist, tropical twist on traditional banana bread. It combines ripe bananas, crushed pineapple, and shredded coconut for a flavorful, sweet loaf perfect for breakfast or a snack. The bread is spiced with cinnamon and enhanced by the richness of melted butter and coconut milk, offering a tender crumb with every bite.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 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, creating a creamy texture with slight chunks.
2. Mix the Dry Ingredients: In another bowl, whisk together the 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. Stir until the mixture is smooth and fully combined.
4. Fold in the Pineapple & Coconut: Gently fold in the drained crushed pineapple and shredded coconut, ensuring they are evenly incorporated without overmixing.
5. Combine Wet & Dry Ingredients: Slowly add the dry ingredient mixture into the wet mixture, stirring just until combined to maintain a tender texture with slight lumps.
6. Transfer to Loaf Pan: Pour the batter into a greased 9×5-inch loaf pan and spread it out evenly with a spatula.
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, and the top is golden with toasted coconut flakes visible.
8. Cool & Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before slicing for clean, even pieces.

Notes

• Use ripe bananas—the riper, the sweeter for the best flavor and moisture.
• Drain the pineapple well to avoid excess moisture in the batter which could make the bread soggy.
• Toast the shredded coconut before adding it for extra depth of flavor and a slight crunch.
• Don’t overmix the batter; stir just until ingredients are combined to keep the bread tender.
• Allow the bread to cool fully before slicing to ensure clean, even slices.

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