Delicious Coconut Pineapple Banana Bread Recipe You’ll Crave

Imagine a cozy afternoon, the sun streaming through your kitchen window, and the sweet aroma of baked goods wafting through your home. That’s the warm embrace of Coconut Pineapple Banana Bread, a delightful treat that conjures images of tropical paradises and laid-back summer days. This recipe is inspired by my travels through the lush landscapes of Hawaii, where I first fell in love with the combination of coconut and pineapple—two quintessential flavors that evoke a sense of sunshine and carefree days.

What sets this Coconut Pineapple Banana Bread apart is its unique blend of flavors and textures. The moistness of ripe bananas meets the tropical sweetness of pineapple, all enveloped in a rich coconut essence. This recipe is not only easy to prepare but also ideal for any occasion, be it a festive gathering or a simple family brunch. It can be enjoyed warm with a pat of butter or toasted for breakfast. Trust me, one slice is never enough!

Why You’ll Love This Recipe

This Coconut Pineapple Banana Bread is a glorious harmony of flavors! Its sweet, tropical essence makes it a standout option for both casual and special occasions. You’ll love how simple it is to make, needing only a few ingredients and minimal prep time. Not to mention, it’s a fantastic way to use overripe bananas, ensuring none of that sweet goodness goes to waste.

Moreover, this recipe is perfect for sharing with friends and family. Baking this bread creates a lovely experience, filling the air with delectable scents and sparking joy in the hearts of your loved ones. Who can resist the combination of coconut and pineapple? This bread will not only satisfy your sweet tooth but also transport you to a blissful tropical getaway!

Ingredients You’ll Need

• 3 ripe bananas (mashed) – Adds natural sweetness and moisture, making the bread tender.
• 1 cup crushed pineapple (drained) – Infuses tropical flavor and additional moisture.
• 1/2 cup shredded coconut – Provides texture and a delightful coconut flavor.
• 1/2 cup melted butter – Richness and a tender crumb to the bread.
• 3/4 cup brown sugar – Enhances sweetness and gives a deeper flavor profile.
• 2 large eggs – Acts as a binder and contributes to the bread’s structure.
• 1 teaspoon vanilla extract – Adds a lovely aroma and flavor depth.
• 1 teaspoon baking soda – Helps the bread rise and creates a light texture.
• 1/2 teaspoon salt – Balances sweetness and enhances overall flavor.
• 1 1/2 cups all-purpose flour – The primary structure of the bread.

Optional Additions

Feel free to customize your Coconut Pineapple Banana Bread! Here are some suggestions:

• Add 1/2 teaspoon cinnamon for a warm flavor twist.
• Incorporate 1/2 cup chopped nuts like walnuts or pecans for crunch.
• Dark chocolate chips can be folded in for an extra sweet treat.

Special Garnishes

While this bread is delicious on its own, consider topping it with:

• More shredded coconut for an appealing look and extra flavor.
• Fresh pineapple slices for a decorative touch.
• Powdered sugar for a simple, sweet finish.

Step-by-Step Instructions

1. Preheat your oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready for baking.
2. Prepare your loaf pan: Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
3. Mash the bananas: In a large mixing bowl, mash the ripe bananas until smooth. This will add incredible moisture to your bread.
4. Add the pineapple: Stir in the drained crushed pineapple, mixing well with the banana.
5. Melt the butter: Slightly cool the melted butter before adding it to the mixture to avoid cooking the eggs.
6. Mix in the wet ingredients: Add the melted butter, eggs, and vanilla extract to the banana-pineapple mixture. Stir until well combined.
7. Combine the dry ingredients: In a separate bowl, whisk together the flour, sugar, baking soda, and salt.
8. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense bread.
9. Add coconut: Gently fold in the shredded coconut into the batter until evenly distributed.
10. Pour into prepared pan: Transfer the batter to the greased loaf pan, smoothing the top with a spatula.
11. Bake: Place your loaf pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
12. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serving and Storage Tips

Once your Coconut Pineapple Banana Bread is cool, slice it into thick pieces and serve it up! This bread is great for breakfast, as a snack, or even as a dessert. You can enjoy it plain, slathered with butter, or toasted for a warm treat.

To store any leftovers, wrap the cooled bread in plastic wrap or aluminum foil and keep it at room temperature for up to 2 days. For longer storage, slice it and freeze individual pieces, making it easy to grab a slice whenever the craving strikes. It will stay fresh in the freezer for about 2-3 months if well-wrapped.

Helpful Tips

• Ensure your bananas are very ripe for the best sweetness and flavor—brown spots are a good sign!
• Measure your flour accurately to avoid a dense or dry bread; spoon it into your measuring cup and level it off.
• If you prefer a more pronounced coconut flavor, use unsweetened shredded coconut.
• For even moistness, avoid overmixing the batter. Stir just until combined.

Frequently Asked Questions

Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it contains xanthan gum or add a bit yourself for structure!

How can I ripen bananas quickly?

If you need ripe bananas in a hurry, place your unpeeled bananas in a brown paper bag and fold it shut. The ethylene gas they emit will speed up the ripening process!

Can I use other fruits?

Absolutely! Other fruits like mango or papaya can also work great. Just be mindful of the moisture content and adjust accordingly.

How do I know when the bread is done baking?

Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s done. If it’s coated in batter, it needs more time.

Can I double the recipe?

Yes! You can easily double the recipe. Just ensure you have adequate baking pans and possibly bake in batches, as larger quantities may need additional baking time.

Conclusion

Coconut Pineapple Banana Bread is more than just a recipe; it’s a vibrant experience waiting to happen in your kitchen. With its tropical flavors and delightful textures, this bread brings a cheerful spirit to any gathering. It not only fills your belly but creates moments of joy and connection with those you care about. Don’t hesitate to make this irresistible bread and share your experiences or adaptations in the comments below! As you bake this treat, envision the happy faces of your family and friends as they enjoy a slice or two. That’s the magic of Coconut Pineapple Banana Bread—an unforgettable culinary journey that brings everyone together.

Delicious Coconut Pineapple Banana Bread Recipe Youll Crave

Print Recipe

Satisfy your cravings with this delicious Coconut Pineapple Banana Bread recipe A perfect blend of tropical flavors in every bite

• Total Time: 1 hour 15 minutes
• Yield: 1 loaf 1x

Ingredients

Scale 1x2x3x

3 ripe bananas (mashed)

1 cup crushed pineapple (drained)

1/2 cup shredded coconut

1/2 cup melted butter

3/4 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups all-purpose flour

Optional: 1/2 teaspoon cinnamon, 1/2 cup chopped nuts, dark chocolate chips

Instructions

Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking.

Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.

In a large mixing bowl, mash the ripe bananas until smooth.

Stir in the drained crushed pineapple, mixing well with the banana.

Slightly cool the melted butter before adding it to avoid cooking the eggs.

Add the melted butter, eggs, and vanilla extract to the banana-pineapple mixture. Stir until well combined.

In a separate bowl, whisk together the flour, sugar, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the shredded coconut into the batter until evenly distributed.

Transfer the batter to the greased loaf pan, smoothing the top with a spatula.

Place your loaf pan in the preheated oven and bake for 50-60 minutes.

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

• Author: souzanfood
• Prep Time: 15 minutes
• cooling: 10 minutes
• Cook Time: 50-60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Calories: 200 calories
• Sugar: 15 grams
• Fat: 8 grams
• Saturated Fat: 8 grams
• Carbohydrates: 32 grams
• Fiber: 1 gram
• Protein: 2 grams

Keywords: banana bread, tropical recipes, coconut, pineapple, easy recipes