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
Scale
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.
