Introduction:
Bring the taste of the tropics to your kitchen with this Coconut Pineapple Banana Bread. This delightful twist on the classic banana bread combines the sweet, tropical flavors of coconut and pineapple, transporting you straight to Hawaii with every bite. Perfect for breakfast, a snack, or a light dessert, this bread is a moist, flavorful treat that brings a touch of paradise to your home.
Ingredients:
2 ripe bananas, mashed
1/2 cup crushed pineapple, drained
1/4 cup shredded coconut (sweetened or unsweetened)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/2 cup chopped walnuts or macadamia nuts (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas, crushed pineapple, shredded coconut, and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
If desired, fold in the chopped walnuts or macadamia nuts for added texture.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy your tropical treat!
Description:
This Coconut Pineapple Banana Bread is a tropical escape wrapped in a loaf. The natural sweetness from the bananas and pineapple pairs perfectly with the rich flavor of coconut, creating a mouthwatering combination. The texture is moist and soft, with a slightly crunchy exterior. Whether enjoyed with your morning coffee or as an afternoon snack, this bread is a delightful way to experience the flavors of Hawaii in the comfort of your home.
Tips:
For a richer flavor, you can toast the shredded coconut lightly before adding it to the batter.
If you prefer a more intense pineapple flavor, you can use pineapple chunks instead of crushed pineapple, but be sure to drain them well to prevent excess moisture.
To make this recipe dairy-free, substitute the butter with coconut oil and use a plant-based egg replacement if necessary.
This bread freezes beautifully! Wrap it in plastic wrap and store it in an airtight container for up to 3 months.
Corrections:
Ensure that you drain the pineapple thoroughly before using it to avoid excess moisture in the batter, which can cause the bread to be too soggy.
If you’re using sweetened coconut, you may want to reduce the sugar slightly to balance the sweetness.
Check the bread’s doneness by inserting a toothpick into the center. If it comes out with wet batter, give it more time to bake, checking every 5 minutes after the 60-minute mark.
