Description
A moist, tropical quick bread made with ripe bananas, crushed pineapple, coconut, and pecans, finished with fluffy cream cheese frosting. It’s like banana bread’s island cousin—rich, comforting, and just sweet enough to make you smile.
Ingredients
For the Bread:
-
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
-
2 ripe bananas, mashed
-
150 g (½ cup) crushed pineapple (with juice)
-
80 g (¾ cup) shredded coconut
-
80 g (½ cup) chopped pecans
For the Cream Cheese Frosting:
-
110 g cream cheese (room temp)
-
30 g (2 tbsp) unsalted butter
-
120 g (1 cup) icing sugar
-
1 tsp vanilla extract
Instructions
-
Preheat oven to 175°C (350°F). Grease and line a 9×5″ loaf pan.
-
In a large bowl, cream butter with both sugars until fluffy.
-
Beat in eggs one at a time, mixing well.
-
In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
-
Add dry ingredients to the butter mixture, stirring until just combined.
-
Fold in mashed bananas, pineapple (with juice), coconut, and pecans.
-
Pour batter into prepared pan. Bake for 55–60 minutes or until a toothpick comes out clean.
-
Cool loaf in pan 15 minutes, then transfer to a wire rack to cool completely.
-
For the frosting, beat cream cheese and butter until smooth. Add vanilla, then icing sugar. Mix until fluffy.
-
Spread frosting over cooled loaf. Top with extra chopped pecans if desired.
Notes
-
Use extra-ripe bananas for the best flavor and texture.
-
Keep the pineapple juice—it adds crucial moisture!
-
For easier slicing, refrigerate the frosted loaf for 20 minutes before serving.
-
This loaf freezes beautifully (unfrosted).
- Prep Time: 20
- Cook Time: 55
- Category: Breakfast
- Method: Baked
- Cuisine: American