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Coconut Pineapple Banana Bread

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.
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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.