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Coconut Pineapple Banana Bread Recipe

Coconut Pineapple Banana Bread Recipe


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4.9 from 39 reviews

  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x

Description

Tropical paradise meets comfort in this coconut pineapple banana bread, blending island flavors with homemade warmth. Rich, moist crumb packed with sweet fruit promises a delightful escape that transports you straight to a beachside bakery with each delectable slice.


Ingredients

Scale

Wet Ingredients:

  • 3 ripe bananas
  • 1/2 cup (120 milliliters) crushed pineapple
  • 1/2 cup (113 grams) unsalted butter
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs

Dry Ingredients:

  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Flavor and Texture Enhancers:

  • 1/2 cup (40 grams) shredded coconut
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F, positioning the rack in the center to guarantee uniform heat distribution for optimal baking results.
  2. Using an electric mixer, thoroughly cream butter and sugar until the mixture becomes pale, fluffy, and significantly increased in volume, creating a smooth base for the bread.
  3. Incorporate eggs individually, mixing thoroughly after each addition to ensure complete integration and a consistent texture throughout the batter.
  4. Mash the ripe banana and blend with undrained crushed pineapple, stirring until the fruits are evenly distributed and create a moist, fragrant mixture.
  5. Sift flour, baking powder, baking soda, and salt together in a separate bowl to eliminate potential lumps and ensure even ingredient dispersion.
  6. Gently fold dry ingredients into the fruit mixture, using minimal strokes to prevent gluten development, which could result in a tough bread texture.
  7. Sprinkle shredded coconut into the batter, carefully folding to achieve uniform distribution without deflating the delicate mixture.
  8. Transfer the batter into a well-greased 9×5 inch loaf pan, smoothing the top with a spatula to create an even surface.
  9. Bake for approximately 60 minutes, rotating the pan halfway through cooking to ensure consistent browning and checking doneness with a toothpick inserted into the center.
  10. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack, enabling complete cooling and easier slicing.

Notes

  • Swap out regular flour with gluten-free alternatives like almond or coconut flour for those with gluten sensitivities, ensuring the bread remains moist and flavorful.
  • Reduce sugar content by using natural sweeteners like honey or maple syrup, which can add depth and complexity to the bread’s taste profile.
  • Toast the coconut before adding to the batter to enhance its nutty flavor and provide a more robust, caramelized undertone to the final product.
  • For a healthier version, substitute butter with Greek yogurt or mashed avocado, which helps maintain moisture while reducing overall fat content.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Breakfast, Snacks, Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 150
  • Sugar: 8 g
  • Sodium: 180 mg
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 25 mg