Coconut Pineapple Banana Bread Recipe

Introduction

This Coconut Pineapple Banana Bread brings a tropical twist to a classic favorite. With ripe bananas, tangy pineapple, and shredded coconut, it’s moist, flavorful, and perfect for breakfast or a snack. Let’s dive into this delightful recipe that’s easy to make and sure to impress!

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 smooth.
4. Step 4: Gently fold in the crushed pineapple and shredded coconut.
5. Step 5: Slowly add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
6. Step 6: Pour the batter into a greased 9×5-inch loaf pan and spread evenly.
7. Step 7: Bake at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted in 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.

Tips & Variations

• Use very ripe bananas for the best sweetness and flavor.
• Drain the pineapple thoroughly to prevent excess moisture in the batter.
• Toast the shredded coconut lightly before adding it for a deeper flavor.
• Mix batter just until combined to keep the bread tender and fluffy.
• Try substituting butter with coconut oil for a richer coconut taste.

Storage

Store your banana bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze individual slices wrapped tightly 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, but make sure to thaw and drain it very well to avoid adding extra moisture to the batter.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the melted butter with coconut oil and use a plant-based coconut milk to keep it dairy-free while maintaining flavor.

Coconut Pineapple Banana Bread Recipe

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★★★★★

4.8 from 77 reviews

This Coconut Pineapple Banana Bread is a tropical twist on the classic banana bread, combining ripe bananas, crushed pineapple, shredded coconut, and warm cinnamon for a moist, flavorful loaf. Perfect for breakfast, snacks, or a delightful dessert, this bread offers a soft texture and a balance of sweet and tangy flavors that will brighten your day.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baked Goods
• 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, ensuring there are no large chunks to create a creamy base for the batter.
2. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until fully combined for even distribution of leavening and spices.
3. Mix the Wet Ingredients: To the mashed bananas, add the brown sugar, granulated sugar, eggs, melted butter, vanilla extract, and coconut milk. Stir well until the mixture is smooth and uniform.
4. Fold in the Pineapple & Coconut: Gently fold in the drained crushed pineapple and shredded coconut into the wet mixture using a spatula, maintaining the texture without overmixing.
5. Combine Wet & Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined. Avoid overmixing to keep the bread tender and moist.
6. Transfer to Loaf Pan: Pour the batter into a greased 9×5-inch loaf pan and spread it evenly with a spatula to ensure consistent baking.
7. Bake the Bread: Bake in a preheated oven at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
8. Cool & Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This helps maintain clean, even slices.

Notes

• Use ripe bananas—the riper, the sweeter and more flavorful your bread will be.
• Drain the pineapple well to avoid excess moisture that can make the bread soggy.
• For extra flavor, toast the shredded coconut before folding it into the batter.
• Do not overmix the batter to maintain a tender texture in the final bread.
• Allow the bread to cool fully before slicing to get clean, even slices.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to a week or freeze slices for up to 3 months for longer storage.

Keywords: Coconut Pineapple Banana Bread, tropical banana bread, moist banana bread recipe, pineapple coconut loaf, cinnamon banana bread