Pineapple Coconut Banana Bread
A moist and tropical banana bread bursting with sweet pineapple, toasted coconut, and ripe bananas. This soft, flavorful loaf is perfect for breakfast, dessert, or an afternoon snack with coffee.
Ingredients
- 2 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- ½ cup shredded coconut
- 2 eggs
- ½ cup melted butter or coconut oil
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- Optional: chopped walnuts or pecans
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- In a large bowl, mix mashed bananas, pineapple, eggs, melted butter, sugar, and vanilla.
- In another bowl, whisk flour, baking soda, salt, and cinnamon.
- Fold dry ingredients into the wet mixture until just combined.
- Stir in shredded coconut and optional nuts.
- Pour batter into the prepared loaf pan and sprinkle extra coconut on top if desired.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before slicing.
Q&A
Can I use fresh pineapple?
Yes! Finely chop fresh pineapple and drain excess juice before adding.
Can I make this dairy free?
Absolutely. Use coconut oil instead of butter.
Why is my bread too dense?
Overmixing the batter can make the loaf heavy. Stir only until combined.
Can I freeze banana bread?
Yes. Wrap tightly and freeze for up to 3 months.
Can I add chocolate chips?
Definitely. White or dark chocolate chips taste amazing with the tropical flavors.
How should I store it?
Keep covered at room temperature for 2 days or refrigerate up to 1 week.