Coconut Pineapple Banana Bread: A Taste of Hawaii

Why You’ll Love Coconut Pineapple Banana Bread Recipe

If you love tropical flavors, this banana bread is a must-try. The combination of ripe bananas, shredded coconut, and pineapple makes for a delightful balance of sweetness and texture. The coconut adds a subtle richness, while the pineapple introduces a bit of tanginess that complements the bananas perfectly. The best part? This recipe is easy to make and requires simple ingredients, making it a great option for both novice and experienced bakers. It’s the ideal treat for those seeking a vacation-in-a-loaf experience.

Ingredients

• 2 ripe bananas, mashed

• 1 cup shredded coconut

• 1/2 cup crushed pineapple, drained

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup buttermilk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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

2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.

6. Gently fold in the shredded coconut and crushed pineapple.

7. Pour the batter into the prepared loaf pan, spreading it out evenly.

8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

This recipe yields 1 loaf, which can be sliced into approximately 10-12 servings.

• Prep time: 15 minutes

• Cook time: 60-70 minutes

• Total time: 1 hour 15 minutes – 1 hour 25 minutes

Variations

• Vegan version: Use coconut oil instead of butter and flax eggs or another egg substitute. Replace buttermilk with a non-dairy milk mixed with a tablespoon of lemon juice or vinegar.

• Add nuts: Chopped macadamia nuts or walnuts can add a nice crunch and extra flavor to the bread.

• Chocolate chip version: For a sweet twist, fold in a half cup of chocolate chips along with the coconut and pineapple.

Storage/Reheating

To store, wrap the cooled bread in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week.

For reheating, wrap a slice in a damp paper towel and microwave for 10-15 seconds. You can also warm it in the oven at 350°F for 5-10 minutes.

FAQs

1. Can I use fresh pineapple instead of canned pineapple?

Yes, you can use fresh pineapple. Just be sure to finely chop it and drain the excess juice before adding it to the batter.

2. Can I substitute the buttermilk with something else?

Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar, or use a dairy-free alternative.

3. How do I know when the bread is done baking?

Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done.

4. Can I freeze this banana bread?

Yes, you can freeze the bread. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It will keep in the freezer for up to 3 months.

5. Can I use other fruit in this recipe?

Yes, you can experiment with other fruits like mango or papaya for a different tropical flavor profile. Just ensure the fruit is well-drained.

6. Is this recipe gluten-free?

This recipe is not gluten-free, but you can substitute the all-purpose flour with a gluten-free flour blend if needed.

7. Can I make this recipe in mini loaf pans?

Yes, you can. If you’re using mini loaf pans, reduce the baking time to 25-30 minutes and check for doneness by inserting a toothpick.

8. Can I add shredded carrots to this recipe?

Yes, shredded carrots would add a nice touch of sweetness and moisture. Add about 1/2 cup of shredded carrots along with the coconut and pineapple.

9. Why is my banana bread dense?

Banana bread can become dense if the batter is over-mixed. Be sure to mix the dry ingredients just until combined with the wet ingredients to keep it light and fluffy.

10. Can I make this banana bread without eggs?

Yes, you can substitute the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) or another egg replacement.

Conclusion

Coconut Pineapple Banana Bread is a sweet escape to the tropics with every bite. The marriage of banana, coconut, and pineapple creates a perfect harmony of flavors that will leave you coming back for more. Whether you bake it as a treat for yourself or share it with friends and family, it’s guaranteed to be a crowd-pleaser. Enjoy the taste of Hawaii, no passport required!