Coconut Pineapple Banana Bread

Here’s a delicious Coconut Pineapple Banana Bread recipe — it’s moist, tropical, and perfect for breakfast, dessert, or an anytime treat.

🥥🍍 Coconut Pineapple Banana Bread

Ingredients

Dry:

• 1¾ cups (220g) all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ½ tsp cinnamon (optional, for warmth)

Wet:

• ½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled (or ½ cup coconut oil)

• ⅓ cup (70g) brown sugar

• ¼ cup (50g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 3 medium ripe bananas, mashed (about 1 to 1¼ cups)

• ½ cup (120g) crushed pineapple, drained

• ½ cup (40g) shredded coconut (sweetened or unsweetened)

Optional Add-ins:

• ½ cup chopped walnuts or macadamia nuts

• Extra coconut for topping

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.

3. Mix wet ingredients: In a large bowl, whisk together melted butter (or coconut oil), brown sugar, granulated sugar, eggs, and vanilla. Stir in mashed bananas, pineapple, and shredded coconut.

4. Combine: Add dry ingredients to the wet ingredients and stir just until combined. Don’t overmix. Fold in nuts if using.

5. Pour into pan and smooth the top. Sprinkle extra shredded coconut on top for a toasty topping if desired.

6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent with foil during the last 15 minutes.

7. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

🌴 Tips

• The riper the bananas, the better.

• Draining the pineapple well prevents a soggy loaf.

• Toast the coconut first for extra flavor (optional).

Want a gluten-free or vegan version? I can adapt it — just let me know!