Coconut Pineapple Banana Bread Recipe
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.
- 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
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, ensuring there are no large chunks to create a creamy base for the batter.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cheframi.com/coconut-pineapple-banana-bread-recipe/
