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
- Preheat the oven to 350°F, positioning the rack in the center to guarantee uniform heat distribution for optimal baking results.
- 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.
- Incorporate eggs individually, mixing thoroughly after each addition to ensure complete integration and a consistent texture throughout the batter.
- Mash the ripe banana and blend with undrained crushed pineapple, stirring until the fruits are evenly distributed and create a moist, fragrant mixture.
- Sift flour, baking powder, baking soda, and salt together in a separate bowl to eliminate potential lumps and ensure even ingredient dispersion.
- Gently fold dry ingredients into the fruit mixture, using minimal strokes to prevent gluten development, which could result in a tough bread texture.
- Sprinkle shredded coconut into the batter, carefully folding to achieve uniform distribution without deflating the delicate mixture.
- Transfer the batter into a well-greased 9×5 inch loaf pan, smoothing the top with a spatula to create an even surface.
- 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.
- 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