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Get The Product!The aroma of Coconut Pineapple Banana Bread wafts through the kitchen, a tropical paradise captured in a loaf. Picture biting into soft, moist bread infused with sweet bananas and the crunch of toasted coconut, while pineapple bits surprise your taste buds like a vacation you didn’t plan.
This recipe isn’t just about the flavors; it’s about the joy of sharing it with loved ones. Imagine gathering friends on a lazy Sunday morning, each slice sparking laughter and stories as you indulge in this delightful creation.
Why You'll Love This Recipe
- The Coconut Pineapple Banana Bread is super easy to whip up, making it ideal for busy mornings
- Its flavor profile is a delightful mix of sweet and tropical, perfect for any occasion
- Visually, its golden-brown crust with flecks of coconut looks stunning on any table
- Plus, it’s versatile enough to be enjoyed for breakfast, dessert, or a snack anytime!
One time, I brought this bread to a family gathering only to find that my cousin devoured half the loaf before I even got a slice. Talk about a compliment!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Ripe Bananas: Use bananas that are brown-spotted for maximum sweetness and moisture in your bread.
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Canned Pineapple Chunks: Drain them well; they add juicy bursts of flavor and sweetness without overwhelming the bread.
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Shredded Coconut: Opt for unsweetened coconut flakes for an authentic tropical taste without added sugar.
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All-Purpose Flour: This is your base; sifting helps keep it light and fluffy.
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Sugar: A combination of brown and white sugar brings depth and richness to the flavor.
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Baking Powder: Ensure it’s fresh to help the bread rise perfectly.
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Eggs: Room temperature eggs work best for mixing smoothly into the batter.
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Butter: Melted butter adds richness; if you can resist eating it straight from the bowl, that is!
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Vanilla Extract: Pure vanilla extract enhances all those lovely flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Coconut Pineapple Banana Bread
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan generously with butter or cooking spray to prevent sticking.
Mash Those Bananas: In a large mixing bowl, mash three ripe bananas until smooth. You want it creamy but not completely liquid—think banana pudding texture!
Add Wet Ingredients: Stir in melted butter, eggs, sugar (both kinds), and vanilla extract into your banana mixture until well combined. The batter should smell heavenly already!
Incorporate Dry Ingredients: Gently fold in all-purpose flour and baking powder until just combined. Avoid overmixing; we want to keep our loaf tender!
Add Pineapple and Coconut: Carefully fold in drained pineapple chunks and shredded coconut. The mixture might seem chunky—this is good! It means lots of flavor in every bite.
Bake Your Bread: Pour the batter into your prepared loaf pan and bake for 60-70 minutes or until golden brown and a toothpick inserted comes out clean. The aroma will have you pacing around the kitchen like a kid waiting for cookies!
Once baked, allow cooling slightly before transferring it onto a wire rack. Slice this beauty while still warm—it’s simply irresistible!
Enjoy your Coconut Pineapple Banana Bread as breakfast bliss or as an afternoon treat paired with coffee or tea!
You Must Know
- Coconut Pineapple Banana Bread is a delightful twist on the classic banana bread
- The tropical flavors make it perfect for breakfast or a snack, bringing sunshine to your kitchen
- Moist, sweet, and fragrant, this bread will have you dreaming of beach vacations with every bite
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Mash your ripe bananas while mixing other ingredients. This keeps everything warm and ready for baking.
Add Your Touch
Feel free to swap coconut milk for regular milk or add chopped nuts for extra crunch. Experimenting can lead to delightful surprises in flavor.
Storing & Reheating
Store leftover Coconut Pineapple Banana Bread in an airtight container at room temperature for up to three days. For longer storage, wrap tightly and freeze for up to two months.
Chef's Helpful Tips
- Use very ripe bananas; they add natural sweetness and moisture
- Try lightly toasting the coconut before adding it for a deeper flavor
- Allow the bread to cool completely before slicing for cleaner pieces
Making this Coconut Pineapple Banana Bread has become a favorite family tradition. Every time I bake it, my house fills with laughter and sweet aromas that bring back cherished memories.
FAQ
Can I use frozen bananas for this recipe?
Yes, thawed frozen bananas work well; just ensure they’re well-mashed.
How do I know when the bread is done?
Insert a toothpick into the center; if it comes out clean, it’s ready.
What can I substitute for pineapple?
Mango or peaches can be great alternatives if you’re looking to switch things up.
Coconut Pineapple Banana Bread
- Total Time: 1 hour 20 minutes
- Yield: Approximately 10 servings 1x
Description
Coconut Pineapple Banana Bread is a delightful fusion of tropical flavors that transforms your breakfast or snack time into a mini-vacation. This moist loaf combines sweet bananas, juicy pineapple chunks, and crunchy toasted coconut, creating a deliciously aromatic experience. Perfect for sharing with loved ones, this recipe is not only easy to make but also visually stunning with its golden-brown crust. Enjoy it warm with coffee or tea, or savor it as a quick pick-me-up throughout the day.
Ingredients
- 3 ripe bananas (mashed)
- 1 cup canned pineapple chunks (drained)
- 1 cup unsweetened shredded coconut
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 2 large eggs (room temperature)
- 1/2 cup butter (melted)
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Stir in melted butter, eggs, both sugars, and vanilla extract until well combined.
- Gently fold in the flour and baking powder until just combined—avoid overmixing.
- Carefully add the drained pineapple chunks and shredded coconut; mix until evenly distributed.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before transferring to a wire rack; slice while warm.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
