This moist and flavorful tropical bread combines ripe bananas, juicy pineapple, and shredded coconut for a delightful treat. Perfect as a snack, breakfast, or dessert, it’s a tropical twist on the classic banana bread.
Ingredients
Wet Ingredients:
2 large ripe bananas, mashed
1 cup crushed pineapple (drained, but reserve 1-2 tbsp juice)
1/2 cup unsalted butter, melted (or coconut oil for extra tropical flavor)
2 large eggs
1 teaspoon vanilla extract
Dry Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
Mix-Ins:
1/2 cup shredded sweetened coconut
1/2 cup chopped nuts (e.g., pecans or walnuts) (optional)
1/4 cup brown sugar or coconut sugar (for extra sweetness, if needed)
Topping (Optional):
Additional shredded coconut or chopped nuts for sprinkling
Preparation Time
Prep Time: 15 minutes
Bake Time: 50-60 minutes
Cool Time: 10 minutes
Total Time: 1 hour 25 minutes
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, mash the bananas until smooth.
Add the crushed pineapple, reserved pineapple juice, melted butter, eggs, and vanilla extract. Stir until well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Step 4: Add Mix-Ins
Fold in the shredded coconut, chopped nuts, and brown sugar (if using) until evenly distributed.
Step 5: Bake
Pour the batter into the prepared loaf pan.
Sprinkle additional shredded coconut or nuts on top if desired.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve as is, or spread with butter for an extra treat.
Tips for Success
Use Ripe Bananas: Overripe bananas add more natural sweetness and moisture to the bread.
Drain the Pineapple Well: Too much liquid can make the bread soggy.
Add a Tropical Twist: Substitute regular sugar with coconut sugar for a deeper, caramel-like flavor.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Conclusion
This tropical banana pineapple coconut bread is a perfect combination of fruity flavors and soft texture. Whether you’re enjoying it with your morning coffee or as an afternoon snack, it brings a taste of the tropics to your table. Try it today for a sweet and sunny delight!