If you’re craving a tropical twist on a classic favorite, this Coconut Pineapple Banana Bread Recipe is going to absolutely delight your taste buds. Imagine moist, sweet banana bread bursting with juicy pineapple chunks and the subtle chew of shredded coconut in every bite. It’s a harmonious blend of flavors that transports you straight to an island getaway, perfect for breakfast, a snack, or a cozy dessert. This recipe brings together simple, everyday ingredients to transform an ordinary loaf into something extraordinary and utterly memorable.
Ingredients You’ll Need
The magic of this Coconut Pineapple Banana Bread Recipe lies in its straightforward ingredients, each contributing essential flavor, texture, or a tropical flair. From ripe bananas that keep the bread moist and naturally sweet, to the shredded coconut that adds delightful texture, these ingredients are simple but impactful.
- 3 medium ripe bananas: These provide natural sweetness and moisture—really the heart of the bread.
- 1/2 cup melted unsalted butter: Adds richness and a tender crumb to the bread.
- 2 large eggs: Bind everything together and add structure for a perfect rise.
- 1 teaspoon vanilla extract: Enhances the flavors and brings warmth to the overall taste.
- 1 3/4 cups all-purpose flour: The base that gives the bread its body and bite.
- 1 teaspoon baking soda: Helps the bread rise beautifully and gives it a nice light texture.
- 1/2 teaspoon salt: Balances the sweetness and deepens the flavor complexity.
- 1/2 cup granulated sugar: Adds that perfect touch of sweetness without overpowering the natural fruit flavors.
- 1 cup drained pineapple tidbits: Brings juicy bursts and tropical brightness to the loaf.
- 3/4 cup shredded sweetened coconut: Introduces a chewy texture and adds to the coconut flavor profile.
How to Make Coconut Pineapple Banana Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by warming your oven to 350°F (175°C). This sets the stage for baking your loaf to perfection. Grease a 9×5-inch loaf pan really well or line it with parchment paper to ensure your bread releases easily once baked.
Step 2: Mash the Bananas
In a large mixing bowl, mash the bananas until mostly smooth but with a bit of texture remaining. This will provide natural sweetness and moisture that’s key to your bread’s tender crumb.
Step 3: Combine the Wet Ingredients
Add the melted unsalted butter to the mashed bananas, then stir in the eggs and vanilla extract. Mixing these together thoroughly creates a smooth, flavorful base for your bread batter.
Step 4: Mix the Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, and salt. This ensures the rising agents and seasoning are evenly distributed, which will help your bread bake evenly and flavorfully.
Step 5: Bring Wet and Dry Mixtures Together
Gradually fold the dry flour mixture into the banana blend. Be careful not to overmix here; a few lumps are perfectly fine and will keep your bread tender.
Step 6: Fold in Sugar, Pineapple, and Coconut
Gently stir in the sugar, pineapple tidbits, and shredded sweetened coconut. These ingredients add texture, moisture, and that signature tropical flavor that makes this Coconut Pineapple Banana Bread Recipe so irresistible.
Step 7: Transfer Batter to Pan
Pour your batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking. This simple step helps your bread develop a nice, appealing crust.
Step 8: Bake
Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. The aroma that fills your kitchen during this step is downright heavenly and a sure sign that something special is underway.
Step 9: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This resting period helps the flavors meld and makes slicing a breeze.
How to Serve Coconut Pineapple Banana Bread Recipe
Garnishes
A light spread of cream cheese or a drizzle of honey takes this bread to another level. Toasted coconut flakes sprinkled on top add extra texture and a pretty finishing touch that makes each slice shine.
Side Dishes
This bread pairs gorgeously with a fruity yogurt or a scoop of tropical sorbet for a refreshing contrast. If you’re enjoying it as a breakfast treat, crisp bacon or eggs offer a savory balance to the sweet bread.
Creative Ways to Present
Slice and serve with a dollop of coconut whipped cream and a few pineapple chunks on the side for a stunning tropical-inspired brunch centerpiece. You can also turn it into adorable mini muffins for parties, making the Coconut Pineapple Banana Bread Recipe perfect for sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
Keep your leftover banana bread tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This maintains that moist texture and protects it from drying out.
Freezing
If you want to enjoy this bread longer, slice it and freeze individual pieces wrapped in plastic wrap and stored in a freezer bag. Frozen banana bread can stay fresh for up to 3 months, so you have a tropical treat ready whenever the craving hits.
Reheating
Warm slices gently in a toaster oven or microwave for 15-20 seconds to revive that fresh-baked taste. Adding a small pat of butter while reheating melts beautifully and adds another layer of indulgence.
FAQs
Can I use fresh pineapple instead of canned tidbits?
Absolutely! Fresh pineapple works wonderfully and adds a vibrant brightness. Just be sure to drain it well so your bread batter doesn’t become too wet.
Is this recipe gluten-free?
This recipe calls for all-purpose flour, which contains gluten. However, you can experiment with a gluten-free flour blend that measures like regular flour, but results may vary slightly in texture.
Can I substitute the shredded sweetened coconut with unsweetened?
Yes, though the flavor will be less sweet and slightly more subtle. You might want to adjust the sugar slightly if you prefer a sweeter bread.
How ripe should the bananas be?
Use bananas that are very ripe with plenty of brown spots; the riper, the better. They provide maximum sweetness and softness for the best texture in your bread.
Can I add nuts to this recipe?
Definitely! Chopped macadamia nuts or walnuts complement the tropical flavors nicely and add a satisfying crunch. Just fold them in along with the pineapple and coconut.
Final Thoughts
This Coconut Pineapple Banana Bread Recipe is the perfect way to infuse a little sunshine into your baking routine. Its moist, flavorful crumb paired with tropical notes makes every bite feel like a mini escape. I can’t wait for you to try this and experience the joyful burst of flavors—it’s a guaranteed crowd-pleaser that will have everyone asking for seconds.
Print
Coconut Pineapple Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (approximately 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Pineapple Banana Bread is a moist and flavorful twist on classic banana bread, incorporating tropical pineapple tidbits and shredded sweetened coconut for a sweet, tropical flair. Perfect for breakfast or a snack, this loaf combines ripe bananas with buttery richness and a hint of vanilla, baked to golden perfection in a loaf pan.
Ingredients
Wet Ingredients
- 3 medium ripe bananas
- 1/2 cup melted unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
Add-ins
- 1 cup drained pineapple tidbits
- 3/4 cup shredded sweetened coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mash Bananas: In a large bowl, mash the ripe bananas with a fork or masher until mostly smooth but still slightly chunky for texture.
- Combine Wet Ingredients: Stir in the melted butter, eggs, and vanilla extract into the mashed bananas, mixing until well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry flour mixture to the banana mixture, gently folding to combine. Be careful not to overmix to keep the bread tender.
- Add Sugar and Add-ins: Fold in the granulated sugar, drained pineapple tidbits, and shredded sweetened coconut carefully to distribute evenly without overworking the batter.
- Fill Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Bake: Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure bananas are very ripe for the best natural sweetness and moisture.
- Drain pineapple tidbits thoroughly to avoid excess moisture in the batter.
- Do not overmix the batter to prevent a dense texture.
- Storage: Store leftover bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
- Optional: Toast shredded coconut lightly before mixing for enhanced nutty flavor.
