Description

This Coconut Pineapple Banana Bread is soft, moist, and bursting with tropical flavors! Made with ripe bananas, crushed pineapple, and shredded coconut, it’s a perfect breakfast, snack, or dessert. The touch of coconut milk makes it extra rich and delicious. Easy to make and sure to be a favorite—bake a loaf today!

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup coconut milk
2 ripe bananas, mashed
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat together butter, sugar, and brown sugar until light and fluffy.
Mix in eggs, one at a time, then add vanilla extract.
Stir in mashed bananas, crushed pineapple, and coconut milk until well combined.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
Fold in the shredded coconut.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.
Slice and enjoy!

Notes

Use Ripe Bananas: The riper they are, the sweeter and more flavorful the bread will be.
Drain the Pineapple: Too much liquid can make the bread too dense.
Storage: Store at room temperature for up to 3 days, refrigerate for 1 week, or freeze for 3 months.
Make It Dairy-Free: Swap butter for coconut oil or plant-based butter.
Turn It Into Muffins: Bake at 350°F (175°C) for 18–22 minutes.

Prep Time: 10
Cook Time: 50
Category: Breads & Muffins
Method: Baking
Cuisine: American

Keywords: coconut pineapple banana bread, tropical banana bread, moist banana bread, easy banana bread, banana bread with coconut, banana pineapple loaf