Coconut Pineapple Banana Bread

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This Coconut Pineapple Banana Bread brings tropical flair to a classic comfort treat, and I absolutely love how moist and flavorful it turns out every single time. The blend of sweet banana, juicy pineapple, and toasted coconut is downright irresistible. It’s a perfect recipe to bake when you have ripe bananas sitting on your counter and you want something beyond the usual banana bread routine.

I first tried this recipe on a whim, wanting to jazz up my usual banana bread for a weekend brunch. The result was so delightfully tender and aromatic, I knew it had to be a permanent part of my baking rotation. Whether you’re planning a special brunch, looking for a cozy afternoon snack, or just want a slice of sunshine on a cloudy day, this bread has you covered.

Why You’ll Love This Coconut Pineapple Banana Bread

This bread is tropical, moist, and rich with layers of flavor. The mashed bananas keep it soft, the crushed pineapple adds a juicy sweetness, and shredded coconut gives it a chewy texture and a hint of nutty depth. It’s simple to make, doesn’t require a mixer, and stores beautifully for days. Perfect for a quick breakfast, snack, or even dessert.

Can I Use Fresh Pineapple or Does It Have to Be Canned?

You can absolutely use fresh pineapple, just make sure to finely chop it and drain any excess juice to avoid making the batter too wet. That said, canned crushed pineapple is super convenient and consistent in texture, so it’s a reliable go-to for baking.

Substitution Ideas

• No coconut? Skip it or replace with chopped nuts like pecans or walnuts for crunch.
• Gluten-free version? Use a 1:1 gluten-free baking flour blend.
• Vegan twist? Substitute eggs with flax eggs and use coconut oil or vegan butter.
• Want more spice? Add a pinch of cinnamon or nutmeg to warm things up.
• No pineapple? Try mango chunks or applesauce, though the texture will change slightly.

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Ingredients for This Coconut Pineapple Banana Bread

• Ripe Bananas – The base of the bread, giving it sweetness and a soft, moist texture. The riper, the better.
• Crushed Pineapple (drained) – Adds juicy, tropical sweetness and a tender crumb.
• Shredded Coconut – For texture, chewiness, and a nutty, toasty flavor. Use sweetened or unsweetened based on your preference.
• All-Purpose Flour – Provides structure and helps everything hold together.
• Baking Soda – The leavening agent that gives the bread its rise.
• Salt – Enhances all the flavors and balances the sweetness.
• Granulated Sugar – Adds sweetness and helps with browning.
• Eggs – Bind everything together and provide structure.
• Unsalted Butter (melted) – For richness and flavor, helps keep the loaf moist.
• Vanilla Extract – Adds depth and aroma.

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, and line it with parchment paper if desired for easier removal.

Step 2: Mash the Bananas

In a large mixing bowl, mash 3 large ripe bananas with a fork until smooth with just a few small lumps.

Step 3: Mix Wet Ingredients

To the mashed bananas, add 2 large eggs, 1/2 cup melted butter, 1 teaspoon vanilla extract, and 1/2 cup sugar. Whisk until everything is well combined and smooth.

Step 4: Add Pineapple and Coconut

Stir in 3/4 cup drained crushed pineapple and 3/4 cup shredded coconut. These bring in all the tropical flavors that make this loaf special.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together 1 and 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.

Step 6: Fold Wet and Dry Together

Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix—stop once you no longer see streaks of flour.

Step 7: Pour and Bake

Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle a little extra coconut on top if you like a toasty topping. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Slice

Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Slice and serve once it’s fully cooled to avoid crumbling.

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How Long to Prepare Coconut Pineapple Banana Bread

Prep Time: You’ll need about 15 minutes to gather ingredients, mash the bananas, and mix the batter. It’s a straightforward process, and since it’s all done in two bowls, the cleanup is quick too.

Baking Time: The bread bakes for 55 to 65 minutes. Keep an eye on it toward the end; when a toothpick inserted in the center comes out clean or with a few moist crumbs, it’s ready. Cooling takes about 30–45 minutes, which allows the flavors to settle and makes slicing easier.

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Tips for Perfect Coconut Pineapple Banana Bread

• Use bananas with lots of brown spots—they’re sweeter and more flavorful.
• Drain the pineapple well to prevent excess moisture.
• Don’t overmix your batter; it should be just combined.
• For a deeper coconut flavor, lightly toast the shredded coconut before mixing in.
• Let the bread cool completely before slicing to prevent crumbling.

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Watch Out for These Mistakes While Cooking

• Using under-ripe bananas: They lack sweetness and moisture.
• Skipping the draining of pineapple: This can lead to soggy bread.
• Overbaking: It will dry out the loaf. Check at 55 minutes.
• Mixing the batter too much: Results in a dense texture.
• Not greasing the pan properly: Makes it hard to remove the bread cleanly.

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What to Serve With Coconut Pineapple Banana Bread?

1. Fresh Tropical Fruit Salad

Pairs beautifully with the flavors in the bread and adds a refreshing contrast.

2. Greek Yogurt with Honey

A creamy, tangy side that balances the sweetness of the bread.

3. Coffee or Chai Tea

Warm beverages highlight the cozy, comforting nature of this loaf.

4. Vanilla Ice Cream

Turn a slice into a decadent dessert with a scoop on the side.

5. Whipped Coconut Cream

Light and dairy-free, it complements the coconut notes in the bread.

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Storage Instructions

Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days. Make sure it’s fully cooled before storing to prevent condensation.

Refrigerator: If you want it to last a bit longer, wrap it tightly and keep it in the fridge for up to a week. Warm it slightly before serving for the best texture.

Freezer: This bread freezes very well. Wrap slices or the whole loaf in plastic wrap and then foil. Store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge or reheat slices in a toaster oven.

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Estimated Nutrition

Per slice (based on 10 slices):

• Calories: ~260 kcal
• Protein: 3g
• Carbohydrates: 34g
• Sugar: 17g
• Fat: 13g
• Saturated Fat: 9g
• Fiber: 2g
• Sodium: 180mg

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Frequently Asked Questions

How do I know when the banana bread is fully baked?

Insert a toothpick in the center—it should come out clean or with just a few moist crumbs. If it’s wet, bake it a bit longer.

Can I make this bread without eggs?

Yes! Replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes).

Should I toast the coconut first?

It’s optional. Toasting brings out more flavor, but untoasted coconut also works just fine and keeps things quicker.

Can I turn this into muffins?

Absolutely. Pour the batter into muffin tins and bake at 350°F for about 20–25 minutes.

How do I keep the bread from getting too dense?

Don’t overmix the batter, and make sure your baking soda is fresh. Also, measure the flour correctly—scoop and level it.

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Conclusion

Coconut Pineapple Banana Bread is the tropical twist you didn’t know your baking routine needed. It’s moist, sweet, and layered with flavor that makes every bite memorable. Whether you’re making it for a lazy Sunday morning or packing it for an afternoon treat, this loaf never disappoints. The combination of banana, pineapple, and coconut gives it a sunny personality, and it’s simple enough for beginners but delicious enough to impress any guest.

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