When life hands you overripe bananas, don’t just make smoothies—make Coconut Pineapple Banana Bread. Picture this: The sweet aroma of ripe bananas mingling with the tropical scents of coconut and pineapple, filling your kitchen like a warm hug on a chilly day. Each slice is a delightful blend of rich flavors and textures that makes it impossible to resist. Trust me; your taste buds will thank you.
Now, let me take you on a little journey. I remember the first time I baked this Coconut Pineapple Banana Bread for my family. It was one of those lazy Sunday afternoons when we all needed a little pick-me-up. The moment they took a bite, their eyes lit up as if I had just handed them a treasure map leading to dessert heaven. It’s the perfect treat for brunch, snacks, or even just because you can—it never disappoints.
Why You'll Love This Recipe
- This Coconut Pineapple Banana Bread is incredibly easy to whip up in under an hour
- Its tropical flavor profile will transport you straight to a sunny beach
- The vibrant colors make it an eye-catching centerpiece for any gathering
- Plus, it’s versatile enough to enjoy for breakfast or dessert!
I once made this bread for my friend’s birthday party, and the compliments kept rolling in like waves at a beach party. People were genuinely excited about every crumb.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Ripe Bananas: Look for bananas that are mostly brown; they give the best sweetness and moisture.
Canned Pineapple Chunks: Use natural juice-packed options for added sweetness without artificial flavors.
Shredded Coconut: Opt for unsweetened coconut to control the sugar levels while adding texture.
All-Purpose Flour: This is the base—sift it for lightness if you’re feeling fancy.
Sugar: A mix of brown and granulated sugar works wonders for depth of flavor.
Baking Powder & Baking Soda: These are essential for that perfect rise; don’t skip them!
Salt: Just a pinch enhances all the flavors like magic.
Eggs: Use large eggs at room temperature for better mixing.
Vegetable Oil or Melted Butter: Both work fine—choose based on how indulgent you’re feeling!
Vanilla Extract: Go for pure vanilla extract; it’s worth it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Coconut Pineapple Banana Bread
Start by preheating your oven to 350°F (175°C). Prepare a loaf pan by greasing it lightly or lining it with parchment paper to ensure easy removal.
Mash Those Bananas! Begin by peeling your ripe bananas and placing them in a mixing bowl. Using a fork, mash them until they’re smooth but still slightly chunky—this adds character! You should be able to smell their sweetness wafting through the air.
Add in the Wet Ingredients! Next, stir in eggs, vegetable oil (or melted butter), and vanilla extract into your mashed bananas. Mix until well combined—the batter should be silky and fragrant with hints of vanilla dancing around.
Tropical Twist Time! Gently fold in the canned pineapple chunks and shredded coconut into your wet mixture. Be careful not to overmix; we want those tasty bits evenly distributed without losing fluffiness!
The Dry Ingredients Join In! In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mixture into your banana batter, stirring just until combined—lumps are okay! You’re going for texture here.
Pour and Bake! Pour your batter into the prepared loaf pan and smooth out the top with a spatula. Bake in your preheated oven for approximately 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean—your kitchen will smell heavenly!
Let cool completely before slicing (if you can resist). Enjoy your Coconut Pineapple Banana Bread warm or at room temperature—either way is pure bliss!
You Must Know
- The Coconut Pineapple Banana Bread is a tropical delight
- The combination of sweet bananas, tangy pineapple, and creamy coconut creates a flavor explosion that will brighten up any day
- It’s a perfect treat for breakfast or as an afternoon snack with a cup of tea
Perfecting the Cooking Process
Before you start, mash your ripe bananas well to ensure smoothness. Mix the dry ingredients first, then blend them with wet ingredients for an even texture. Bake at 350°F for about 60 minutes until golden brown.
Add Your Touch
Feel free to swap out the pineapple for mango or add nuts for extra crunch. A sprinkle of cinnamon elevates the flavor, while chocolate chips can satisfy those sweet cravings. Get creative!
Storing & Reheating
Store your Coconut Pineapple Banana Bread in an airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped in plastic wrap, and reheat in the microwave or toaster oven when you’re ready to enjoy.
Chef's Helpful Tips
- To achieve a moist texture, use overripe bananas; they’re naturally sweeter and softer
- Avoid over-mixing the batter to maintain fluffiness
- Let the bread cool completely before slicing to prevent crumbling and ensure perfect slices every time
There’s nothing quite like the smell of freshly baked Coconut Pineapple Banana Bread wafting through my kitchen; it transports me back to sunny mornings at my grandma’s house, where we shared stories over warm slices and laughter.
FAQ
Can I use frozen bananas in this recipe?
Yes, thawed frozen bananas work well and are often sweeter than fresh ones.
How can I make this recipe gluten-free?
You can use a gluten-free flour blend instead of regular flour for delicious results.
What can I serve with Coconut Pineapple Banana Bread?
It pairs wonderfully with cream cheese spread or simply butter for extra richness.
Coconut Pineapple Banana Bread
Coconut Pineapple Banana Bread is a tropical delight that transforms overripe bananas into a moist, flavorful treat. Infused with the sweetness of ripe bananas, tangy pineapple, and creamy coconut, this quick bread is perfect for brunch, snacks, or dessert. Easy to make in under an hour, each slice offers a burst of sunshine that will brighten your day and impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
- 3 ripe bananas (mashed)
- 1 cup canned pineapple chunks (drained)
- 1 cup shredded unsweetened coconut
- 1 ½ cups all-purpose flour
- ¾ cup sugar (½ cup brown sugar, ¼ cup granulated sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs (room temperature)
- ⅓ cup vegetable oil or melted butter
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a mixing bowl, mash the ripe bananas until slightly chunky.
- Mix in the eggs, vegetable oil (or melted butter), and vanilla extract until combined.
- Gently fold in the pineapple chunks and shredded coconut.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool before slicing.
Nutrition
- Serving Size: 1 slice (about 70g)
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: For added flavor, incorporate nuts or chocolate chips into the batter. Store leftovers in an airtight container for up to three days or freeze for longer storage.
