Coconut Pineapple Banana Bread is a delightful twist on the classic banana bread that brings a tropical flair to your kitchen. Imagine the sweet aroma of ripe bananas mingling with the rich, creamy texture of coconut and the juicy bursts of pineapple. This recipe not only satisfies your sweet tooth but also transports you to a sun-soaked beach with every bite. Historically, banana bread has roots in the Great Depression, when resourceful bakers sought to minimize waste by using overripe bananas. Today, Coconut Pineapple Banana Bread has become a beloved favorite for its unique flavor profile and moist texture, making it perfect for breakfast, snacks, or even dessert. People adore this dish for its convenience; it’s easy to whip up and can be enjoyed fresh or toasted. Join me as we explore this delicious recipe that combines the best of tropical ingredients!
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsweetened shredded coconut
- 1/2 cup crushed pineapple, drained
- 2 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Preparing the Batter
- Preheat your oven to 350°F (175°C). This is an important step to ensure that your banana bread bakes evenly and rises properly.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Whisk these dry ingredients together until they are well mixed. This helps to evenly distribute the leavening agents and spices throughout the flour.
- Next, add the shredded coconut to the dry mixture. Stir it in gently, so it’s evenly coated with the flour mixture. This will help prevent the coconut from sinking to the bottom of the bread while it bakes.
- In another bowl, mash the ripe bananas with a fork until smooth. You want them to be creamy with just a few small lumps remaining. This will add moisture and flavor to your bread.
- To the mashed bananas, add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix these wet ingredients together until they are well combined. I usually use a whisk for this, but a fork works just as well!
- Now, it’s time to combine the wet and dry ingredients. Pour the banana mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the ingredients together. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to a dense bread.
- If you’re using nuts, fold them in at this stage. They add a lovely crunch and flavor to the bread, but feel free to skip them if you prefer a nut-free version.
Preparing the Pan
- Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. You can also line the bottom with parchment paper for easy removal later.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Make sure to spread it evenly to ensure even baking.
Cooking Process
- Place the loaf pan in the preheated oven and bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- About halfway through baking, I like to rotate the pan to ensure even cooking. This is especially helpful if your oven has hot spots.
- Once the bread is done baking, remove it from the oven and let it cool in the pan for about 10-15 minutes. This allows it to set and makes it easier to remove from the pan.
- After cooling, carefully run a knife around the edges of the bread to loosen it from the pan. Invert the pan to release the bread onto a wire rack. If you used parchment paper, you can lift it out easily.
- Let the bread cool completely on the wire rack before slicing. This step is crucial as it allows the flavors to meld and the texture to firm up.
Assembling and Serving
- Once the bread is completely cool, slice it into thick pieces. I usually aim for about 1-inch thick slices, but you can adjust this based on your preference.
- This Coconut Pineapple Banana Bread is delicious on its
Conclusion:
In summary, this Coconut Pineapple Banana Bread is an absolute must-try for anyone looking to elevate their baking game. The delightful combination of sweet bananas, tropical coconut, and juicy pineapple creates a flavor explosion that is both comforting and refreshing. Whether you enjoy it as a breakfast treat, a midday snack, or a dessert, this bread is sure to impress your family and friends. For serving suggestions, I recommend slathering a warm slice with a bit of butter or cream cheese for an extra indulgent experience. You can also pair it with a scoop of vanilla ice cream for a delicious dessert or serve it alongside a tropical fruit salad for a light and refreshing brunch option. If you’re feeling adventurous, consider adding chopped nuts or chocolate chips for an extra layer of flavor and texture. I encourage you to give this Coconut Pineapple Banana Bread a try and share your experience with me! I would love to hear how it turns out for you and any variations you might come up with. Baking is all about creativity, so don’t hesitate to make it your own. Trust me, once you take that first bite, you’ll understand why this recipe is a favorite in my kitchen. Happy baking! Print
Coconut Pineapple Banana Bread: A Tropical Twist on a Classic Recipe
- Total Time: 75 minutes
- Yield: 1 loaf (approximately 10-12 slices) 1x
Description
This Banana Pineapple Coconut Bread is a moist and flavorful treat that combines ripe bananas with tropical crushed pineapple and shredded coconut. Ideal for breakfast or a snack, it’s easy to make and sure to please the whole family!
Ingredients
Scale- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup crushed pineapple, drained
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon (if using). Whisk until well mixed.
- In another bowl, mash the ripe bananas until smooth, aiming for about 1 1/2 cups of mashed bananas.
- Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Mix until well combined.
- Fold in the crushed pineapple and shredded coconut, ensuring the pineapple is well-drained.
- Gradually add the dry ingredients to the wet ingredients, folding gently to combine. Avoid overmixing.
- If using nuts, fold them in at this stage.
- Grease a 9×5-inch loaf pan with butter or non-stick cooking spray.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the loaf pan from the oven and let it cool in the pan for 10-15 minutes.
- Carefully turn the bread out onto a wire rack to cool completely.
- Once cooled, slice into thick pieces and serve plain or with butter, cream cheese, honey, or maple syrup.
- For added flavor, toast the slices lightly before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.
Notes
- Ensure the bananas are very ripe for the best sweetness and flavor.
- Feel free to customize the recipe by adding chocolate chips or other nuts.
- If you prefer a less sweet bread, reduce the amount of sugar.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
