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
Scale
- 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.