Coconut Pineapple Banana Bread Recipe
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.
- 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
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 a moist base for the bread.
- 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.
- 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.
- Fold in the Pineapple & Coconut: Gently fold in the crushed pineapple and shredded coconut, distributing them evenly without overmixing to maintain texture.
- 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.
- Transfer to Loaf Pan: Pour the batter into a greased 9×5-inch loaf pan, spreading it evenly to ensure uniform baking.
- 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.
- 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
Find it online: https://annakocht.com/coconut-pineapple-banana-bread-recipe/
