Tropical Banana Pineapple Coconut Bread

This moist and flavorful tropical bread combines ripe bananas, juicy pineapple, and shredded coconut for a delightful treat. Perfect as a snack, breakfast, or dessert, it’s a tropical twist on the classic banana bread.

Ingredients

Wet Ingredients:

2 large ripe bananas, mashed

1 cup crushed pineapple (drained, but reserve 1-2 tbsp juice)

1/2 cup unsalted butter, melted (or coconut oil for extra tropical flavor)

2 large eggs

1 teaspoon vanilla extract

Dry Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon (optional)

Mix-Ins:

1/2 cup shredded sweetened coconut

1/2 cup chopped nuts (e.g., pecans or walnuts) (optional)

1/4 cup brown sugar or coconut sugar (for extra sweetness, if needed)

Topping (Optional):

Additional shredded coconut or chopped nuts for sprinkling

Preparation Time

Prep Time: 15 minutes

Bake Time: 50-60 minutes

Cool Time: 10 minutes

Total Time: 1 hour 25 minutes

Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, mash the bananas until smooth.

Add the crushed pineapple, reserved pineapple juice, melted butter, eggs, and vanilla extract. Stir until well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Step 4: Add Mix-Ins

Fold in the shredded coconut, chopped nuts, and brown sugar (if using) until evenly distributed.

Step 5: Bake

Pour the batter into the prepared loaf pan.

Sprinkle additional shredded coconut or nuts on top if desired.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Slice and serve as is, or spread with butter for an extra treat.

Tips for Success

Use Ripe Bananas: Overripe bananas add more natural sweetness and moisture to the bread.

Drain the Pineapple Well: Too much liquid can make the bread soggy.

Add a Tropical Twist: Substitute regular sugar with coconut sugar for a deeper, caramel-like flavor.

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Conclusion

This tropical banana pineapple coconut bread is a perfect combination of fruity flavors and soft texture. Whether you’re enjoying it with your morning coffee or as an afternoon snack, it brings a taste of the tropics to your table. Try it today for a sweet and sunny delight!