Every bite of this Coconut Pineapple Banana Bread tastes like a tropical vacation!
It’s soft and moist, and the ripe bananas, crushed pineapple, and sweet coconut give it the right amount of flavor. This banana bread is always a fantastic choice, whether you eat it for breakfast, a snack, or dessert.
Ingredients
- 2 cups of flour for all purposes
- 1 teaspoon of baking soda
- 1/2 tsp of baking powder
- ½ teaspoon of salt
- 1 teaspoon of cinnamon
- Two ripe bananas that have been mashed
- ½ cup of crushed pineapple that has been drained
- ½ cup of shredded coconut
- ½ cup of brown sugar
- ¼ cup of sugar that has been granulated
- Two eggs
- ½ cup of heated coconut oil or butter
- 1 tsp of vanilla extract
- ¼ cup of coconut milk
Tools You’ll Need
Bowls for mixing
Whisk
Spatula
Loaf pan that is 9 by 5 inches
Rack for cooling
Tips Before You Start
- Use bananas that are fully ripe; the riper they are, the sweeter they are!
- To keep the batter from getting too wet, make sure to drain the pineapple properly.
- Before you add the coconut, toast it to bring even more flavor.
- Don’t mix the batter too much; just stir it until everything is mixed.
- Let it cool down before cutting it up for even, clean pieces.
Directions
- Smash the bananas Put the ripe bananas in a bowl and mash them until they are smooth.
- Mix the flour, baking soda, baking powder, salt, and cinnamon together in a another basin.
- Add the eggs, melted butter, vanilla essence, and coconut milk to the mashed bananas. Mix until smooth.
- Gently mix in the shredded coconut and smashed pineapple.
- Add the dry ingredients to the wet mixture slowly, stirring until everything is mixed together.
- Spread the batter evenly in a greased 9×5-inch loaf pan.
- At 350°F (175°C), bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down. Cut it up and enjoy!
Storage Information
Keep in an airtight jar at room temperature for up to three days.
If you want to keep it for longer, put it in the fridge for up to a week or freeze it for up to three months.
Final Thoughts
This Coconut Pineapple Banana Bread is soft, tasty, and full of tropical delight! Every bite is tasty, whether you eat it warm with butter or spray honey on it. Give it a shot and tell me what you think! Have fun! 🍌🥥🍍