Coconut Pineapple Banana Bread

Tropical flavors come together in this moist, rich Coconut Pineapple Banana Bread that’s perfect for breakfast, snack time, or even dessert. Sweet bananas, juicy pineapple, and nutty coconut create an irresistible loaf that brings a taste of the islands right to your kitchen.

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Why You’ll Love This Recipe
Tropical Twist – Classic banana bread with a refreshing island-inspired makeover.
Super Moist – Thanks to the bananas and pineapple, every slice is soft and tender.
One-Bowl Wonder – Simple prep with easy clean-up.
Naturally Sweet – Ripe bananas and pineapple add natural sweetness.
Great for Any Occasion – Perfect for brunch, picnics, or an afternoon treat.

Ingredients You’ll Need

For the Bread:

• 2 large ripe bananas (mashed)
• 1 cup crushed pineapple (drained well)
• 2 large eggs
• ½ cup coconut oil (melted and cooled)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ cup shredded sweetened coconut

For the Topping (Optional but recommended):

• 2 tbsp shredded coconut
• 1 tbsp brown sugar
• 1 tbsp chopped pecans or walnuts (optional)

Tools You’ll Need

• Mixing bowls
• Whisk or electric mixer
• Rubber spatula
• 9×5-inch loaf pan
• Parchment paper or nonstick spray
• Wire rack for cooling

Step-by-Step Instructions

Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C).
Line a 9×5-inch loaf pan with parchment paper or grease it generously with nonstick spray.

Step 2: Mix Wet Ingredients
In a large bowl, mash the bananas with a fork until smooth.
Add the crushed pineapple, eggs, melted coconut oil, granulated sugar, brown sugar, and vanilla extract.
Whisk everything together until well combined.

Step 3: Add Dry Ingredients
To the same bowl, add flour, baking soda, baking powder, salt, and cinnamon.
Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix.
Fold in the shredded coconut to distribute evenly.

Step 4: Pour and Top
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
In a small bowl, mix together the topping ingredients: shredded coconut, brown sugar, and nuts (if using).
Sprinkle the topping over the batter for added crunch and flavor.

Step 5: Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, tent with foil during the last 10–15 minutes.

Step 6: Cool and Slice
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer to a wire rack to cool completely before slicing.
This helps lock in the moisture and makes for cleaner slices.

Tips for Perfect Banana Bread
Use Ripe Bananas – The riper, the better for sweetness and flavor.
Drain the Pineapple – Excess juice can make the bread too wet; drain thoroughly.
Don’t Overmix – Overworking the batter can lead to dense bread.
Customize It – Add chopped nuts or a handful of chocolate chips if you like.
Cool Completely – Letting the loaf cool ensures the perfect texture when slicing.

Serving Suggestions
Toasted with Butter – A warm slice with a little butter is heavenly.
With a Dollop of Yogurt – Adds creaminess and a protein boost.
Fresh Fruit – Serve with mango slices or berries for a bright breakfast plate.
Drizzle with Honey – Enhance the natural sweetness with a touch of honey.

How to Store & Reheat

Storing:
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerate: Keeps well for up to 1 week in the fridge.
Freeze: Wrap tightly in plastic wrap and freeze for up to 3 months.

Reheating:
Microwave: Warm slices for 10-15 seconds.
Oven: Toast slices at 300°F (150°C) for 5-7 minutes.

Frequently Asked Questions

1. Can I use fresh pineapple instead of canned?
   Yes, just chop finely and drain any excess juice before adding.
2. Can I make this bread gluten-free?
   Absolutely. Substitute with a 1:1 gluten-free flour blend.
3. What can I use instead of coconut oil?
   Melted butter or a neutral vegetable oil works great too.
4. Can I make this into muffins?
   Yes! Divide the batter into a muffin tin and bake for 18–22 minutes at 350°F.
5. Is this bread very sweet?
   It’s gently sweet from the fruit and sugars—perfectly balanced and not overwhelming.

Final Thoughts
Coconut Pineapple Banana Bread is a tropical twist on a beloved classic that will quickly become a favorite in your baking rotation. Moist, flavorful, and filled with the warmth of banana, the brightness of pineapple, and the richness of coconut, it’s a treat for the senses. Whether you’re serving it at brunch or enjoying it with your afternoon coffee, it never disappoints.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your loaf turns out.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 310 | Protein: 4g | Carbohydrates: 42g | Fat: 15g | Fiber: 2g | Sodium: 220mg

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