Coconut Pineapple Banana Bread

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Description

This Coconut Pineapple Banana Bread is a tropical twist on classic banana bread, bursting with natural sweetness and moist texture. Ripe bananas bring creaminess, crushed pineapple adds tangy juiciness, and shredded coconut lends a nutty, chewy bite. Perfect for breakfast, teatime, or dessert, this loaf transports you straight to an island getaway with every slice.

 Ingredients For Coconut Pineapple Banana Bread

  • 1 ½ cups all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 tsp ground cinnamon (optional)

  • ½ cup unsalted butter (softened) or coconut oil

  • ¾ cup brown sugar (or coconut sugar)

  • 2 large eggs

  • 1 tsp vanilla extract

  • 3 medium ripe bananas (mashed)

  • ½ cup crushed pineapple (drained)

  • ½ cup shredded coconut (toasted or plain)

  • ½ cup chopped nuts (optional – walnuts, pecans, or macadamia)

 Instructions

  1. Preheat Oven: Set oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

  3. Cream Butter & Sugar: In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.

  4. Add Bananas & Pineapple: Stir in mashed bananas and crushed pineapple until combined.

  5. Combine Wet & Dry: Gently fold dry mixture into wet mixture until just combined (don’t overmix).

  6. Add Coconut & Nuts: Fold in shredded coconut and nuts if using.

  7. Bake: Pour batter into prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

  8. Cool & Serve: Let bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.

Servings

  • Makes 1 loaf (10–12 slices)

 Nutritional Info (per slice, approx. 12 servings)

  • Calories: 240

  • Protein: 4 g

  • Fat: 11 g

  • Carbs: 33 g

  • Fiber: 3 g

  • Sugar: 18 g

 Notes

  • Use very ripe bananas for maximum sweetness and flavor.

  • If batter feels too wet from pineapple, add 2 extra tablespoons of flour.

  • For extra tropical flair, sprinkle more coconut on top before baking.

 Tips

  • Swap all-purpose flour with whole wheat flour for a healthier loaf.

  • Add a splash of rum extract or coconut milk for island-inspired depth.

  • Store leftovers in an airtight container for up to 3 days or freeze slices for up to 2 months.

 Benefits

  • Bananas: High in potassium and natural sweetness.

  • Pineapple: Rich in vitamin C and digestive enzymes.

  • Coconut: Provides healthy fats and fiber.

  • A balanced treat that satisfies sweet cravings while offering nutrients.

❓ Q&A

Q: Can I make this recipe vegan?
A: Yes! Replace butter with coconut oil and eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

Q: Can I use fresh pineapple instead of canned?
A: Yes, just chop finely and drain excess juice.

Q: How do I make it extra moist?
A: Add 2 tbsp Greek yogurt or coconut yogurt to the batter.

Q: Can I bake this as muffins instead of bread?
A: Absolutely—bake at 350°F for 18–22 minutes until golden.

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