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Coconut Pineapple Banana Bread

This delectable Coconut Pineapple Banana Bread combines ripe bananas, crushed pineapple, and shredded coconut for a tropical flavor experience in every bite.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas, mashed Use bananas with plenty of speckles for sweetness.
  • 1 cup crushed pineapple, drained Fresh pineapple can be used if finely chopped.
  • 1/2 cup shredded coconut For a more robust flavor, consider adding extra coconut.
  • 1/2 cup sugar
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour Whole wheat flour can be used as a substitute.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy release.
  2. In a bowl, mix together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, blend the mashed bananas with the melted butter, sugar, and vanilla extract until smooth.
  4. Stir in the crushed pineapple and shredded coconut to the banana mixture until well combined.
  5. Gradually fold the dry ingredient mixture into the wet ingredients. Mix just until combined—don’t over-mix!
  6. Pour the batter into your prepared loaf pan and spread it evenly.
  7. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once done, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice, serve, and enjoy!

Notes

Store wrapped in plastic wrap or in an airtight container. Refrigerate for up to a week or freeze for up to three months. Reheat slices in the toaster or microwave for about 10-15 seconds.