Description
A tropical banana bread upgraded with pineapple, coconut, and pecans, topped with velvety cream cheese frosting. Moist, rich, and perfect for breakfast or dessert!
Ingredients
115 g (½ cup) unsalted butter, softened
150 g (¾ cup) granulated sugar
50 g (¼ cup) brown sugar
2 large eggs
315 g (2½ cups) all-purpose flour
1 tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
3 overripe bananas, mashed (about 300 g)
200 g (7 oz) crushed pineapple, drained
80 g (¾ cup) sweetened shredded coconut
100 g (¾ cup) chopped pecans
For the Cream Cheese Frosting:
225 g cream cheese, room temperature
60 g (¼ cup) unsalted butter, softened
240 g (2 cups) powdered sugar
½ tsp vanilla extract
Instructions
1. Preheat oven to 175°C (350°F) and grease a 9×5″ loaf pan.
2. In a large bowl, cream butter with both sugars until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In another bowl, whisk flour, baking soda, salt, and cinnamon.
5. Add dry ingredients and mashed bananas alternately to creamed mixture.
6. Fold in crushed pineapple, coconut, and chopped pecans gently.
7. Pour into the prepared loaf pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat cream cheese and butter until smooth.
11. Add powdered sugar and vanilla extract; beat until creamy.
12. Frost completely cooled bread and serve.
Notes
Make sure to use very ripe bananas for best flavor and texture.
Drain the pineapple thoroughly to avoid soggy batter.
Let the bread cool fully before adding the frosting.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 150
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
- Cholesterol: 45