Coconut Pineapple Banana Bread
A delightful blend of ripe bananas, crushed pineapple, and shredded coconut, this easy banana bread recipe brings tropical flavors to your breakfast table or afternoon snack.
Ingredients
Main Ingredients
- 3 pieces ripe bananas (mashed) Ensure they are ripe with brown spots for maximum sweetness.
- 1 cup crushed canned pineapple (drained) Adds a juicy, tangy kick.
- 1 cup unsweetened shredded coconut Can be toasted for extra flavor.
- 1.5 cups all-purpose flour Creates a soft, tender crumb.
- 0.75 cup granulated sugar Balances the sweetness in the recipe.
- 2 teaspoons baking powder Ensures a perfect rise.
- 2 large eggs (room temperature) Adds richness and binds the mixture.
- 0.5 cup melted butter (or coconut oil) Provides moisture and flavor.
- 1 teaspoon vanilla extract Adds a warm aromatic touch.
- 1 pinch salt Enhances flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan with butter or oil.
- In a large bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
- In another bowl, combine the mashed bananas, melted butter (or coconut oil), eggs, vanilla extract, crushed pineapple, and shredded coconut until smooth.
- Fold the wet ingredients into the dry ingredients gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake the loaf for 60–70 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Enjoy this bread warm or at room temperature, possibly with butter or coconut cream cheese. For variations and healthier alternatives, consider whole wheat flour or natural sweeteners.