If you’re looking for a tropical twist on classic banana bread, look no further than this Coconut Pineapple Banana Bread Recipe. It’s a sunny, moist loaf packed with bright pineapple, creamy coconut, and ripe bananas that come together in the most delightful way. Every bite feels like a mini vacation, with the perfect balance of sweet and tangy flavors that instantly lift your mood. Whether you’re serving it for breakfast, a snack, or a sweet treat, this recipe is sure to become your next favorite baking adventure.
Ingredients You’ll Need
This Coconut Pineapple Banana Bread Recipe calls for simple ingredients, each playing an important role in the final taste and texture of the bread. Fresh fruits add natural sweetness and moisture while pantry staples like flour and baking soda help the bread rise beautifully and stay tender.
- ½ cup of butter, softened: Adds richness and tenderness for a moist crumb.
- 1 cup granulated sugar: Sweetens the bread evenly and helps caramelize the crust.
- 2 large eggs: Provide structure and help bind all the ingredients together.
- 1 very ripe banana, mashed: Brings natural sweetness and moist texture.
- 1 cup crushed pineapple, undrained: Adds juicy tropical flavor and moisture.
- 2 cups all-purpose flour: The base that gives the bread structure.
- 1 teaspoon baking powder: Helps the bread rise and stay fluffy.
- ½ teaspoon baking soda: Works with banana’s acidity to create lightness.
- ¼ teaspoon salt: Enhances all the flavors.
- ¼ cup shredded coconut: Adds a lovely chewy texture and coconutty aroma.
How to Make Coconut Pineapple Banana Bread Recipe
Step 1: Oven Preparation
Start by preheating your oven to 350 degrees Fahrenheit. Preparing the oven first ensures it reaches the perfect temperature by the time you finish mixing your batter, which is key for even baking.
Step 2: Creaming Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy. This step is essential because it incorporates air that will help create a tender crumb in your bread.
Step 3: Incorporating Eggs and Fruits
Beat in eggs one at a time, making sure each is fully blended before adding the next. Then stir in the mashed banana and undrained crushed pineapple, which bring both natural sweetness and moistness, transforming the batter into something truly special.
Step 4: Combining Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, and salt to distribute these dry ingredients evenly. Gradually add this mixture to your wet ingredients, stirring just until combined—overmixing can make the bread tough, so keep it tender.
Step 5: Adding Coconut
Gently fold in the shredded coconut so that it’s evenly spread throughout the batter, delivering delightful bursts of coconut flavor and a pleasing texture contrast in each slice.
Step 6: Baking the Bread
Pour the batter into a greased 9×5 inch loaf pan, smooth the top, and bake for about 60 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, your loaf is perfectly baked and ready to cool.
How to Serve Coconut Pineapple Banana Bread Recipe
Garnishes
Once cooled, a light sprinkle of toasted shredded coconut on top adds a beautiful finish and enhances the coconut aroma. You can also spread a little butter or cream cheese for a creamy contrast that melts into the warm bread.
Side Dishes
This bread pairs wonderfully with fresh fruit, like mango slices or berries, to keep the tropical vibe going. A cup of hot tea or coffee complements the sweet, moist texture marvelously as a morning or afternoon treat.
Creative Ways to Present
For a fun twist, cut the bread into cubes and serve it as a breakfast parfait layered with yogurt and pineapple chunks. Or toast slices lightly and top with a drizzling of honey and chopped nuts for a crunchy, sweet snack.
Make Ahead and Storage
Storing Leftovers
Store leftover Coconut Pineapple Banana Bread Recipe wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps it moist and fresh, preserving the tropical flavors.
Freezing
You can freeze the bread for longer storage. Wrap it tightly in plastic wrap and then place it into a freezer bag. When you’re ready to enjoy, thaw it overnight in the refrigerator or at room temperature, and it will taste like it just came out of the oven.
Reheating
For that fresh-from-the-oven feel, warm slices in a toaster oven or microwave for about 15 to 20 seconds. This brings out the softness and enhances the pineapple and coconut aromas beautifully.
FAQs
Can I use dried pineapple instead of crushed pineapple?
While dried pineapple can add flavor, it won’t provide the moisture needed for this recipe. Using undrained crushed pineapple helps keep the bread moist and tender, so it’s best to stick with that if you can.
Is it possible to substitute coconut oil for butter in this recipe?
Yes, you can substitute melted coconut oil for the butter to add an extra layer of coconut flavor and make the bread dairy-free. Use the same amount, but be sure to let the oil cool slightly so it doesn’t cook the eggs when mixed.
How ripe should the bananas be?
The bananas should be very ripe with brown spots or fully brown skin for maximum sweetness and softness. This ripeness ensures the bread is flavorful and moist.
Can I make mini loaves or muffins instead of one loaf?
Absolutely! Just adjust baking times accordingly—mini loaves will take about 30 to 40 minutes, and muffins around 20 to 25 minutes. Keep checking with a toothpick for doneness.
Does shredded coconut need to be toasted beforehand?
Toasting is optional but it enhances the flavor and adds crunch. If you prefer a more subtle coconut taste, you can add it plain as per the original recipe for a soft texture.
Final Thoughts
This Coconut Pineapple Banana Bread Recipe is a delightful fusion of tropical flavors and classic comfort that’s easy to make and hard to forget. It’s the kind of recipe you’ll want to bake again and again, whether to brighten your mornings or impress friends and family. Dive in and enjoy the sunshine in every slice!
Print
Coconut Pineapple Banana Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (approximately 12 slices) 1x
Description
Delight in the tropical flavors of this Coconut Pineapple Banana Bread, a moist and flavorful loaf combining ripe bananas, juicy crushed pineapple, and shredded coconut. Perfect for breakfast or a sweet snack, this quick bread is easy to prepare and bakes to golden perfection with a tender crumb and subtle tropical sweetness.
Ingredients
Wet Ingredients
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 very ripe banana, mashed
- 1 cup crushed pineapple, undrained
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ¼ cup shredded coconut
Instructions
- Oven Preparation: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure a consistent baking environment for the bread.
- Creaming Butter and Sugar: In a mixing bowl, use an electric mixer or whisk to cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender texture.
- Incorporating Eggs and Fruits: Beat in the eggs, one at a time, ensuring each egg is fully combined before adding the next. Then fold in the mashed banana and undrained crushed pineapple, mixing well to distribute the fruit evenly throughout the batter.
- Combining Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing, which helps maintain a tender crumb.
- Adding Coconut: Fold the shredded coconut into the batter, distributing it evenly to add texture and a subtle nutty flavor.
- Baking the Bread: Pour the batter into a greased 9×5 inch loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Undrained crushed pineapple adds moisture and enhances the tropical flavor.
- To check doneness, insert a toothpick in the center; it should come out clean or with just a few crumbs.
- Store the banana bread wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
- Optional: Toast the shredded coconut before adding for a deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
