Coconut Pineapple Banana Bread is a tropical-inspired twist on the classic banana bread. This sweet and moist bread is packed with the goodness of ripe bananas, sweet pineapple, and shredded coconut. Each bite brings a soft, fluffy texture with a hint of tropical flavor that’s truly irresistible.

It’s a wonderful option for breakfast, a snack, or even dessert, offering a touch of sunshine in every slice. The combination of coconut and pineapple adds a delightful tropical flair, making this banana bread extra special. Whether you enjoy it fresh out of the oven or toasted with a pat of butter, it’s sure to become a favorite in your baking rotation.

Kitchen Equipment Needed:

9×5-inch loaf pan
Large mixing bowl
Small mixing bowl
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Fork (for mashing bananas)
Cooling rack

Ingredients:

2 large ripe bananas, mashed
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut (unsweetened or sweetened, depending on your preference)
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional for added warmth)
1/4 cup buttermilk (or regular milk)
1/4 cup chopped walnuts or pecans (optional)

Directions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy. Add the eggs, mashed bananas, crushed pineapple, and vanilla extract. Stir until well combined.
Combine Dry Ingredients: In a separate small bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
Mix the Dry into the Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
Add Coconut and Milk: Gently fold in the shredded coconut and buttermilk (or regular milk). If you’re using nuts, fold them in now.
Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly.
Bake: Bake for 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can cover it with aluminum foil to prevent over-browning.
Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.

Prep Time: 15 minutes

Cook Time: 55–65 minutes

Total Time: 1 hour 10 minutes to 1 hour 20 minutes

Nutrition (per slice, based on 12 slices):

Calories: 180
Fat: 8g
Carbohydrates: 26g
Fiber: 2g
Sugar: 13g
Protein: 2g
Sodium: 150mg

Expert Tips:

Ripe Bananas: The riper your bananas, the sweeter and more flavorful the bread will be. Overripe bananas with lots of brown spots are ideal for this recipe.
Coconut Variations: If you’re not a fan of shredded coconut, you can replace it with toasted coconut for a deeper, nuttier flavor or omit it altogether.
Pineapple: Make sure to drain the pineapple well before adding it to the batter to avoid excess moisture, which could affect the texture of your bread.
Nuts: Walnuts or pecans add a nice crunch, but they’re totally optional. If you prefer a nut-free bread, just leave them out.

FAQs:

Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just chop it finely and make sure to drain any excess juice.

Can I make this banana bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the package for any other adjustments that may be needed for gluten-free baking.

Can I freeze this bread?
Absolutely! You can freeze Coconut Pineapple Banana Bread by wrapping it tightly in plastic wrap or aluminum foil, then storing it in a freezer-safe bag. It will stay fresh for up to 3 months.

Storing & Reheating:

Storing: Store your banana bread in an airtight container at room temperature for up to 4–5 days. If you want to keep it fresh for longer, wrap it in plastic wrap and refrigerate it for up to a week.
Reheating: To reheat, slice a piece and warm it in the microwave for 10–15 seconds or toast it lightly in a toaster.

Substitutions & Variations:

Flour: You can substitute whole wheat flour for a slightly denser loaf. For a lighter texture, use cake flour.
Butter: Swap out the butter for vegetable oil or coconut oil for a different flavor.
Dairy-Free: For a dairy-free version, use coconut oil and a plant-based milk (like almond or oat milk).
Add-ins: Try adding dried fruits like mango, papaya, or raisins for even more tropical flair.

Coconut Pineapple Banana Bread

Print Recipe Pin Recipe

Equipment

- 9x5-inch loaf pan
- Large mixing bowl
- Small mixing bowl
Whisk
- Wooden spoon or spatula
Measuring cups and spoons
- Fork (for mashing bananas)
- Cooling rack

Ingredients

- 2 large ripe bananas mashed
- 1/2 cup crushed pineapple drained
- 1/2 cup shredded coconut unsweetened or sweetened, depending on your preference
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon optional for added warmth
- 1/4 cup buttermilk or regular milk
- 1/4 cup chopped walnuts or pecans optional

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy. Add the eggs, mashed bananas, crushed pineapple, and vanilla extract. Stir until well combined.
Combine Dry Ingredients: In a separate small bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
Mix the Dry into the Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
Add Coconut and Milk: Gently fold in the shredded coconut and buttermilk (or regular milk). If you're using nuts, fold them in now.
Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly.
Bake: Bake for 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can cover it with aluminum foil to prevent over-browning.
Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.

0 Shares