Coconut Pineapple Banana Bread

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This Coconut Pineapple Banana Bread is like a tropical vacation in every bite! It’s soft, moist, and packed with ripe bananas, crushed pineapple, and sweet coconut for the perfect balance of flavors. Whether you enjoy it for breakfast, a snack, or dessert, this banana bread is always a good idea.

Let’s get baking!top-down shot used by recipe bloggers.

What You’ll Need

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon

Wet Ingredients:

• 2 ripe bananas, mashed
• ½ cup crushed pineapple, drained
• ½ cup shredded coconut
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 eggs
• ½ cup melted butter (or coconut oil)
• 1 tsp vanilla extract
• ¼ cup coconut milk

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Pro Tips

1. Use ripe bananas—the riper, the sweeter!
2. Drain the pineapple well to avoid excess moisture in the batter.
3. Toast the coconut for extra flavor before adding it in.
4. Don’t overmix the batter—stir until just combined for the best texture.
5. Let it cool before slicing for clean, even pieces.

Tools You’ll Need

• Mixing bowls
• Whisk
• Spatula
• 9×5-inch loaf pan
• Cooling rack

Instructions

Step 1: Mash the Bananas

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

Step 2: Mix the Dry Ingredients

In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

Step 3: Mix the Wet Ingredients

In the mashed bananas, add brown sugar, granulated sugar, eggs, melted butter, vanilla extract, and coconut milk. Stir until smooth.

Step 4: Fold in the Pineapple & Coconut

Gently fold in the crushed pineapple and shredded coconut.

Step 5: Combine Wet & Dry Ingredients

Slowly add the dry ingredients into the wet mixture, stirring until just combined.

Step 6: Transfer to Loaf Pan

Pour the batter into a greased 9×5-inch loaf pan and spread evenly.

Step 7: Bake the Bread

Bake at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool & Serve

Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Slice and enjoy!

Leftovers & Storage

• Store in an airtight container at room temp for up to 3 days.
• For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.

Wrap-Up

This Coconut Pineapple Banana Bread is soft, flavorful, and packed with tropical goodness! Whether you eat it warm with butter or drizzle it with honey, every bite is delicious. Try it out and let me know how it turns out! Enjoy! 🍌🥥🍍

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