Irresistible Coconut Pineapple Banana Bread Recipe

There’s something magical about Coconut Pineapple Banana Bread that makes it an instant crowd-pleaser. Imagine the aroma of freshly baked bread wafting through your home, mingling with sweet notes of tropical coconut and ripe bananas. Each bite offers a delightful dance of flavors, where the moistness of banana meets the subtle crunch of toasted coconut and the bright sweetness of pineapple. Oh, just writing this has made my mouth water!

This delicious treat is perfect for brunch gatherings, lazy afternoons, or any time you want to impress your friends with minimal effort. I fondly remember the first time I baked this bread; my family devoured it faster than I could slice it! It’s not just a recipe; it’s a ticket to paradise on a plate.

I once hosted a brunch where this Coconut Pineapple Banana Bread stole the show and left my friends begging for seconds.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Choose bananas with plenty of brown spots; they offer the best sweetness and moisture.

• Canned Pineapple: Use crushed pineapple for even distribution throughout the bread; drain well to prevent sogginess.

• Shredded Coconut: Opt for unsweetened shredded coconut; it adds texture without extra sugar.

• All-Purpose Flour: Standard flour works best here but can be substituted with whole wheat if you prefer.

• Sugar: Regular granulated sugar gives sweetness; feel free to adjust based on your taste.

• Baking Powder: Ensures your bread rises nicely, so don’t skip this key ingredient!

• Eggs: Use large eggs at room temperature for best mixing results.

• Butter: Melted butter adds richness; consider using coconut oil for an extra tropical twist.

• Vanilla Extract: A splash enhances all those lovely flavors and creates a warm aroma as it bakes.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Coconut Pineapple Banana Bread

Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease a loaf pan lightly with butter or nonstick spray to ensure easy release later.

Mix dry ingredients: In a large bowl, whisk together all-purpose flour, baking powder, and sugar until well combined. This step ensures an even distribution of ingredients.

Combine wet ingredients: In another bowl, mash the ripe bananas until smooth. Add melted butter, eggs, vanilla extract, crushed pineapple (drained), and shredded coconut. Mix well until smooth and creamy.

Fold wet into dry: Gently fold the banana mixture into the dry ingredients using a spatula—be careful not to overmix. The batter should remain slightly lumpy for a tender crumb.

Transfer to pan: Pour the batter into your prepared loaf pan and spread evenly with a spatula. Sprinkle some extra shredded coconut on top if you’re feeling fancy!

Bake away: Pop the loaf in your preheated oven and bake for 60-70 minutes or until golden brown. A toothpick inserted into the center should come out clean—this means success!

Cool down: Once baked, remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack. Allow it to cool completely before slicing if you can resist!

And there you have it—a delightful Coconut Pineapple Banana Bread that makes every bite feel like a mini-vacation! Enjoy each slice with coffee or tea for maximum bliss!

Perfecting the Cooking Process

Start by mashing ripe bananas, then mix wet ingredients before gradually adding dry ones. This method ensures even distribution of flavors and moisture, leading to a perfect loaf.

Add Your Touch

Feel free to swap out regular flour for whole wheat or gluten-free options. You can also add nuts or chocolate chips for extra texture and flavor.

Storing & Reheating

Store the bread in an airtight container at room temperature for up to four days. To reheat, wrap slices in foil and warm them in the oven for about 10 minutes.

Baking this bread reminds me of family gatherings, where my aunt would always ask for seconds because it was that good! It’s a wonderful way to bond over delicious flavors.

FAQ

How ripe should bananas be for Coconut Pineapple Banana Bread?

Use very ripe bananas with brown spots for maximum sweetness and moisture.

Can I freeze Coconut Pineapple Banana Bread?

Yes, wrap it tightly in plastic wrap and store it in the freezer for up to three months.

What can I substitute for pineapple in this recipe?

Mango or applesauce can be great alternatives if you prefer something different.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Coconut Pineapple Banana Bread

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• Author: Jennifer
• Total Time: 1 hour 25 minutes
• Yield: Approximately 12 servings 1x

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Description

Coconut Pineapple Banana Bread is a delightful tropical treat that transforms ordinary banana bread into a flavorful escape. This moist and fluffy bread combines ripe bananas, sweet pineapple, and chewy coconut for an irresistible dessert or brunch option. With its golden crust and soft interior, it’s sure to impress family and friends at any gathering. Easy to make and deliciously fragrant, every slice is a mini-vacation on your plate!

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Ingredients

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• 3 ripe bananas (mashed)
• 1 cup crushed canned pineapple (drained)
• 1 cup unsweetened shredded coconut
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• 2 large eggs (room temperature)
• ½ cup melted butter (or coconut oil)
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix mashed bananas, melted butter, eggs, vanilla extract, crushed pineapple, and shredded coconut until smooth.
4. Fold wet ingredients into dry ingredients gently until just combined; do not overmix.
5. Pour batter into the prepared loaf pan and sprinkle with additional coconut if desired.
6. Bake for 60–70 minutes or until golden brown. A toothpick inserted should come out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 12g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg