Coconut Pineapple Banana Bread Recipe

Introduction

This Coconut Pineapple Banana Bread is a tropical twist on a classic favorite. Moist and flavorful, it combines ripe bananas with shredded coconut and tangy pineapple for a sweet, fragrant 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 the mixture is smooth.
4. Step 4: Gently fold in the crushed pineapple and shredded coconut into the wet mixture.
5. Step 5: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender.
6. Step 6: Pour the batter into a greased 9×5-inch loaf pan and spread it evenly.
7. Step 7: Bake at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

• For extra texture, add ½ cup chopped nuts such as walnuts or macadamia nuts.
• Use coconut oil instead of butter for a richer coconut flavor and a dairy-free option.
• If fresh pineapple isn’t available, canned crushed pineapple drained well works perfectly.
• To make a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and keep in the refrigerator for up to 1 week, or freeze for up to 3 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 frozen pineapple instead of fresh?

Yes, just make sure to thaw and drain the frozen pineapple well to avoid excess moisture in the batter.

Can I substitute the coconut milk with regular milk?

Absolutely. Regular milk will work fine, but using coconut milk enhances the tropical flavor of the bread.

Coconut Pineapple Banana Bread Recipe

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★★★★★

4.8 from 60 reviews

This Coconut Pineapple Banana Bread is a tropical twist on classic banana bread, featuring ripe bananas, crushed pineapple, and shredded coconut for a moist and flavorful loaf. Perfect for breakfast, snacks, or dessert, this bread combines warm cinnamon and vanilla with the rich taste of coconut milk and melted butter, delivering a sweet, tender crumb with a slightly textured surface from the pineapple and coconut.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8–10 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 to create a moist base for the bread.
2. Mix the Dry Ingredients: In a separate bowl, whisk together all-purpose 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 thoroughly until the mixture is smooth and well combined.
4. Fold in the Pineapple & Coconut: Gently fold in the crushed pineapple and shredded coconut, distributing them evenly without overmixing to maintain texture.
5. Combine Wet & Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid developing gluten and keeping the bread tender.
6. Transfer to Loaf Pan: Pour the batter into a greased 9×5-inch loaf pan, spreading it evenly to ensure uniform baking.
7. Bake the Bread: Bake in a preheated oven at 350°F (175°C) for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
8. Cool & Serve: Allow the bread to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Ensure the pineapple is well-drained to prevent the batter from becoming too wet.
• You can substitute melted butter with coconut oil for a dairy-free option.
• For extra flavor, sprinkle some toasted coconut flakes on top before baking.
• Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• This bread freezes well; slice and freeze portions for convenient snacks later.

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