Coconut Pineapple Banana Bread

Isabella

📖Life, Love, and Gastronomy 📖

Coconut Pineapple Banana Bread is a tropical twist on the classic banana bread, blending the sweet and comforting flavors of ripe bananas, juicy pineapple, and creamy coconut. This easy-to-make bread is perfect for breakfast, a midday snack, or as a delightful dessert to share with friends and family. It’s a deliciously unique way to enjoy the familiar taste of banana bread, but with an exotic flair.

Why You’ll Love This Recipe

I absolutely love this Coconut Pineapple Banana Bread because it’s a tropical delight that’s so easy to make and bursting with sweet flavors. The combination of ripe bananas, pineapple, and coconut makes every bite feel like a vacation, while the spices of cinnamon and nutmeg add a comforting warmth. It’s not only incredibly tasty, but it’s also a wonderful way to use up ripe bananas in a new and exciting way. Plus, it’s perfect for any occasion – whether I’m enjoying a quiet morning at home or serving it at a gathering.

Ingredients

2 ripe bananas, mashed

1/2 cup crushed pineapple, drained

1/4 cup shredded coconut

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup brown sugar

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to ensure the bread comes out easily.

In a large bowl, combine the mashed bananas, crushed pineapple, and shredded coconut. Stir until well-mixed.

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate mixing bowl, beat the eggs, brown sugar, and vegetable oil together until smooth and creamy. Then, add the vanilla extract and mix well.

Gradually add the dry ingredients to the wet ingredients, stirring gently until fully combined. Be careful not to overmix the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Servings: 8 slices

Prep Time: 15 minutes

Cooking Time: 60 minutes

Total Time: 75 minutes

Variations

While this Coconut Pineapple Banana Bread is delicious as is, there are a few ways I like to switch it up:

Add nuts: I sometimes throw in a handful of chopped walnuts or pecans for added crunch.

Chocolate chips: If I’m craving something extra sweet, I’ll add a half cup of chocolate chips for a delicious contrast.

Other fruits: I’ve experimented with adding shredded mango or even diced papaya for even more tropical flavor.

Storage/Reheating

I love how this Coconut Pineapple Banana Bread stays fresh for several days. To store, simply wrap it tightly in plastic wrap or place it in an airtight container. It can stay at room temperature for up to 3 days or in the fridge for up to a week. If I want to enjoy it warm, I’ll heat a slice in the microwave for about 15-20 seconds or pop it in the oven at 300°F (150°C) for a few minutes.

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FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works just fine in this recipe! Just be sure to chop it up and drain it thoroughly to remove excess moisture.

Can I substitute the brown sugar with white sugar?

You can substitute white sugar, but the brown sugar adds a deeper, richer flavor to the bread. If you prefer a lighter version, go ahead and use white sugar instead.

Can I make this banana bread without eggs?

If I’m looking for an egg-free version, I’ve successfully used flax eggs or other egg substitutes. Just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace each egg.

Can I freeze this bread?

Absolutely! I often make a double batch and freeze one loaf for later. Just wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. Thaw it overnight in the fridge when you’re ready to enjoy.

Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, though it may result in a denser loaf. I like to use a mixture of whole wheat and all-purpose flour for a balance between texture and flavor.

Conclusion

This Coconut Pineapple Banana Bread has quickly become one of my favorite baked goods, thanks to its tropical flavors and moist, tender texture. It’s an easy recipe that brings a taste of the tropics to any occasion. Whether I’m enjoying it with my morning coffee or serving it as a snack to guests, it’s always a hit. Give it a try, and I’m sure it’ll become a new favorite in your baking repertoire too!


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Coconut Pineapple Banana Bread


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  • Author: Isabella
  • Total Time: 75 minutes
  • Yield: 8 slices
  • Diet: Vegetarian

Description

Coconut Pineapple Banana Bread is a tropical twist on the classic banana bread, blending the sweet and comforting flavors of ripe bananas, juicy pineapple, and creamy coconut. It’s a delightful and easy-to-make bread, perfect for breakfast, snacks, or dessert.


Ingredients

2 ripe bananas, mashed

1/2 cup crushed pineapple, drained

1/4 cup shredded coconut

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup brown sugar

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg


Instructions

  1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, combine the mashed bananas, crushed pineapple, and shredded coconut. Stir until well-mixed.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a separate bowl, beat the eggs, brown sugar, and vegetable oil until smooth and creamy. Add the vanilla extract and mix well.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently until fully combined. Be careful not to overmix the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

You can add nuts like walnuts or pecans for a crunchy texture.

If you prefer a sweeter option, add chocolate chips.

Other fruits like shredded mango or diced papaya can be added for additional tropical flavor.

The bread can be stored at room temperature for up to 3 days or refrigerated for up to a week.

To reheat, microwave a slice for 15-20 seconds or heat in the oven at 300°F (150°C) for a few minutes.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 7g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 45mg

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