This Coconut Pineapple Banana Bread is a tropical treat! It’s moist and sweet, bursting with the flavors of ripe bananas, fresh pineapple, and a hint of coconut. Perfect for breakfast or a snack!
Honestly, I can’t resist a slice topped with a little butter. It makes my mornings feel like a mini vacation. 🏖️ Plus, making it is as easy as mixing the ingredients together and baking!
Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. You can swap it with whole wheat flour for a healthier option, but it will change the texture slightly.
Baking Soda: This helps the bread rise. If you don’t have baking soda, you can use baking powder, but you’ll need to adjust the amount. Use about three times the amount of baking powder.
Coconut: Unsweetened shredded coconut gives great texture. If you don’t have this, you can use sweetened coconut, but it will add extra sweetness.
Pineapple: Crushed pineapple adds moisture and flavor. Fresh pineapple works too. If you’re looking for a lower-sugar option, consider using applesauce as a substitute.
Bananas: Use very ripe bananas for the best sweetness. If you’re out of bananas, you can substitute with 1 cup of applesauce, though it will alter the flavor a bit.
Butter: Melted butter gives richness. You can use coconut oil for a dairy-free version or vegetable oil for a lighter texture.
Eggs: Eggs help bind the ingredients. For a vegan option, try using flaxseed meal or chia seeds mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons water = 1 egg).
What’s the Best Way to Mix the Batter Without Overdoing It?
Mixing is crucial for bread texture. You want it light and fluffy, not dense. Here’s how to do it right:
- Mix wet ingredients separately until smooth and combined, which helps with even distribution.
- Incorporate the dry ingredients gently into the wet mixture. Fold instead of stirring to keep air in the batter.
- Add the crushed pineapple and nuts carefully at the end to avoid crushing everything.
- Stop mixing when you see no more flour streaks. A few lumps are okay!
Following these steps will help ensure a moist, tender bread every time!
How to Make Coconut Pineapple Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut, plus extra for topping
Wet Ingredients:
- 1/2 cup crushed pineapple, drained
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-Ins:
- 1/4 cup chopped nuts (walnuts or pecans)
Time Needed:
This delightful Coconut Pineapple Banana Bread will take you about 15 minutes to prepare. It then needs to bake for about 60-70 minutes. After baking, let it cool for about 15 minutes before slicing. So, total time from start to finish is roughly 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepare to Bake:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease a 9×5-inch loaf pan and dust it lightly with flour. This will help your bread come out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, salt, and shredded coconut. Whisk them together until they are well mixed. This helps ensure that the baking soda and salt are evenly distributed throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, mash the ripe bananas with a fork until smooth. Then add the melted butter and sugar, mixing until everything is well combined. Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract for that extra flavor!
4. Combine Wet and Dry Mixtures:
Now, it’s time to combine the two! Gently fold the dry mixture into the wet ingredients until just combined. Be careful not to over-mix; we want the bread to be fluffy. If you’re using nuts, fold them in along with the crushed pineapple at this stage.
5. Prepare for Baking:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. For a lovely touch, sprinkle some additional shredded coconut on top. This will give it a nice look once it’s baked!
6. Bake the Bread:
Place the loaf pan in the preheated oven and bake for about 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it lightly with aluminum foil.
7. Cool and Serve:
Once baked, take the bread out of the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely. When you’re ready, slice it up and enjoy your delicious Coconut Pineapple Banana Bread! It’s perfect on its own or with a little butter on top.
Enjoy your tropical baking adventure!
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! Fresh pineapple is a great substitution. Just make sure to finely chop it and measure out 1/2 cup. You may need to adjust for moisture if using very ripe fresh pineapple.
How Do I Store Leftover Banana Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy!
Can I Substitute Coconut Oil for Butter?
Yes, you can definitely replace melted butter with coconut oil! It will enhance the coconut flavor and give the bread a slight tropical twist while still keeping it moist.
What Should I Do If My Bread Is Too Dense?
If your bread turns out dense, it’s possible that the batter was over-mixed or that too much flour was added. To avoid this in the future, be gentle when folding in the dry ingredients and make sure to measure flour correctly by spooning it into the measuring cup and leveling it off without packing it down.