Description
This Banana Bread with Coconut and Pineapple is a moist, tender twist on classic banana bread. Ripe bananas, juicy crushed pineapple, and shredded coconut create a delicious tropical-inspired loaf that is easy to make and perfect for breakfast, snacks, or dessert.
Ingredients
3 large ripe bananas, mashed
1 cup crushed pineapple, well drained
2 cups (250 g) all-purpose flour
1 cup shredded sweetened coconut
3/4 cup (150 g) granulated sugar
1/2 cup (113 g) unsalted butter, melted and slightly cooled
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans, optional
Instructions
Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan or line it with parchment paper, leaving some overhang for easy removal.
Place the ripe bananas in a large mixing bowl and mash them with a fork until mostly smooth. A few small pieces are fine.
Add the melted and slightly cooled butter, sugar, eggs, vanilla extract, and well-drained crushed pineapple to the mashed bananas. Whisk until evenly combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the banana mixture. Stir gently just until the flour is almost incorporated.
Fold in the shredded coconut and optional chopped walnuts or pecans. Do not overmix the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins to brown too quickly, loosely cover the loaf with aluminum foil during the final part of baking.
Let the banana bread cool in the pan for 10–15 minutes. Carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing
Notes
Drain the pineapple thoroughly to prevent excess moisture in the loaf.
Use very ripe bananas with plenty of brown spots for the best flavor.
Do not overmix the batter, as this can make the bread dense.
Check the center with a toothpick before removing the loaf from the oven.
Let the bread cool completely before slicing for the best texture.
Unsweetened shredded coconut can be used for a less sweet loaf.
Walnuts or pecans are optional and can be omitted for a nut-free version.
For variations, try macadamia nuts, chocolate chips, orange zest, or extra cinnamon.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Wrap individual slices tightly and freeze for up to 3 months.
Nutrition values are approximate and based on 12 slices.
- Prep Time: 15
- Cook Time: 65
- Category: Breakfast
- Method: Baking
- Cuisine: American