There’s nothing quite like the aroma of freshly baked banana bread wafting through your kitchen. Now imagine that delightful scent mingling with the tropical sweetness of coconut and pineapple. Make easy coconut pineapple banana bread, and you have a slice of paradise right in your home. morning glory muffins Each bite is a dance of flavors that will whisk you away to a beachside retreat, even if your current view is just your backyard. For more inspiration, check out this more delicious recipes recipe.
Growing up, my mom had this magical ability to turn overripe bananas into something extraordinary. I remember her humming away in the kitchen, creating loaves of banana bread that were the life of every family gathering. lemon dill salmon salad Fast forward to today, and I’ve added my own twist—coconut and pineapple! This recipe is perfect for brunch, a cozy afternoon snack, or whenever you need a little sunshine in your day.
Why You'll Love This Recipe
- This easy coconut pineapple banana bread combines tropical flavors for an unforgettable treat
- It’s simple to prepare, making it perfect for less experienced bakers
- Visually appealing with its golden crust and colorful flecks, it’s sure to impress guests
- Enjoy it as breakfast or dessert; it fits any occasion beautifully
I once made this delightful creation for a weekend picnic, and my friends couldn’t stop raving about how delicious it was! Cajun shrimp and grits.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Overripe Bananas: The more speckles on the skin, the sweeter and more flavorful they’ll be.
- Canned Pineapple Chunks: Use unsweetened pineapple for a more balanced flavor; drain well before mixing.
- Shredded Coconut: Opt for unsweetened coconut flakes for pure texture without extra sugar. For more inspiration, check out this refreshing coconut lime drink recipe.
- Sugar: A mix of brown and white sugar adds depth; adjust based on your sweetness preference.
- All-Purpose Flour: Standard flour works best here; sift it for lighter bread.
- Baking Powder and Baking Soda: These leavening agents ensure your bread rises perfectly.
- Eggs: One large egg keeps everything moist while binding ingredients together beautifully.
- Butter: Unsalted butter gives rich flavor; melt it for easier mixing.
- Vanilla Extract: Pure vanilla extract elevates the flavor profile—don’t skip this!
- Salt: A touch of salt enhances all the other flavors; just a pinch will do.
The full ingredients list, including measurements, is provided in the recipe card directly below. mini Big Mac cheeseburgers.
Let’s Make It Together
Preheat and Prepare Your Space: Start by preheating your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray to prevent sticking.
Mash Those Bananas!: In a large bowl, mash 2-3 ripe bananas using a fork until smooth but still slightly chunky. This adds texture to your bread!
Add Wet Ingredients: Stir in melted butter, one beaten egg, sugar, vanilla extract, and drained pineapple chunks until well combined. The mixture should be fragrant and inviting.
Mix Dry Ingredients Together: In another bowl, whisk together flour, shredded coconut, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
Combine Mixtures Gently: Pour the dry ingredients into the wet mixture. Fold gently with a spatula until just combined—be careful not to overmix!
Pour Into Loaf Pan and Bake!: Transfer batter into the prepared loaf pan. Smooth the top with a spatula and bake for 55-60 minutes or until golden brown and a toothpick inserted comes out clean.
Cool Down Time!: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Patience is key here; let those flavors settle!
Enjoy each slice warm with butter or toasted alongside fresh fruit. This easy coconut pineapple banana bread is not just food; it’s an experience meant to be shared!
You Must Know
- Make Easy Coconut Pineapple Banana Bread with ripe bananas for the best sweetness
- Using unsweetened coconut adds texture and flavor, while pineapple brings moisture
- This delightful bread fills your kitchen with an irresistible aroma, making it a perfect treat for breakfast or dessert
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Mash ripe bananas, mix in wet ingredients, then incorporate dry ones. Pour the batter into a greased loaf pan and bake until golden brown, about 60 minutes.
Add Your Touch
Feel free to swap in different fruits like mango or papaya, or add nuts for crunch. A sprinkle of cinnamon can spice things up too! Customize your loaf to make it uniquely yours.
Storing & Reheating
Store your banana bread in an airtight container at room temperature for up to four days. For longer storage, freeze slices in plastic wrap and reheat them in the toaster for that fresh-baked taste.
Chef's Helpful Tips
- To achieve the best flavor, use overripe bananas as they sweeten the bread naturally
- Mix ingredients gently to keep the bread light and airy
- Always test doneness with a toothpick; it should come out clean when done!
I remember the first time I made banana bread; my friends devoured it so fast I barely got a slice! The laughter and compliments made me want to bake more often.
FAQ
Can I use frozen bananas?
Yes, thaw frozen bananas before mashing for best results.
How do I know when it’s done baking?
Insert a toothpick; if it comes out clean, your bread is ready!
Can I add chocolate chips?
Absolutely! Chocolate chips add an indulgent twist to this delicious recipe.
Coconut Pineapple Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: Serves 12 slices 1x
Description
Indulge in a tropical escape with this easy Coconut Pineapple Banana Bread that combines the sweet, rich flavors of ripe bananas, coconut, and pineapple. Perfect for breakfast or as a delightful snack, each slice is moist and bursting with sunshine. Whether you’re hosting brunch or enjoying a quiet afternoon, this banana bread will transport you straight to paradise with its inviting aroma and tantalizing taste.
Ingredients
- 3 overripe bananas (mashed)
- 1 cup canned pineapple chunks (drained)
- 1 cup shredded unsweetened coconut
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg (beaten)
- 1/2 cup unsalted butter (melted)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the overripe bananas until smooth but slightly chunky.
- Stir in melted butter, beaten egg, both sugars, vanilla extract, and drained pineapple until well combined.
- In another bowl, whisk together flour, shredded coconut, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined—avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes until golden brown; a toothpick inserted should come out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg