Description
This moist and fluffy Coconut Pineapple Banana Bread is bursting with tropical flavors! Made with ripe banana, juicy crushed pineapple, and shredded coconut, this easy homemade quick bread has a golden crust and a soft, tender crumb. Perfect for breakfast, brunch, dessert, or an afternoon snack!
Ingredients
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 very ripe banana, mashed
1 cup crushed pineapple, undrained
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup shredded coconut
Instructions
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for 2–3 minutes until light and fluffy.
3. Add Eggs and Fruit: Add the eggs one at a time, mixing well after each addition. Stir in the mashed banana and undrained crushed pineapple until combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing.
6. Fold in Coconut: Gently fold the shredded coconut into the batter until evenly distributed.
7. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool and Serve: Allow the bread to cool in the pan for 10–15 minutes. Transfer to a wire rack to cool completely before slicing and serving.
Notes
Use Ripe Bananas: Very ripe bananas provide the best natural sweetness and moisture.
Don’t Drain Pineapple: Keep the pineapple juice for a soft, moist texture.
Avoid Overmixing: Mix just until the flour disappears to prevent dense bread.
Check for Doneness: Baking times vary by oven. Cover loosely with foil if the top browns too quickly.
Optional Topping: Sprinkle additional shredded coconut over the batter before baking.
Storage: Store in an airtight container for up to 2 days at cool room temperature or refrigerate for up to 5 days.
Freezing: Wrap individual slices tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 319 kcal
- Sugar: 25 g
- Sodium: 144 mg
- Fat: 12 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1.5 g
- Protein: 4.5 g
- Cholesterol: 66 mg