Coconut Pineapple Banana Bread Recipe
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.
- 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
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, creating a creamy texture with slight chunks.
- 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.
- 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.
- Fold in the Pineapple & Coconut: Gently fold in the drained crushed pineapple and shredded coconut, ensuring they are evenly incorporated without overmixing.
- 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.
- Transfer to Loaf Pan: Pour the batter into a greased 9×5-inch loaf pan and spread it out evenly with a spatula.
- 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.
- 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
