Description
This Coconut Pineapple Banana Bread combines the tropical flavors of coconut, pineapple, and ripe bananas, creating a moist and delicious loaf that transports you to Hawaii with each bite.
Ingredients
Scale
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the mashed bananas, crushed pineapple, and shredded coconut.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the banana-pineapple mixture, starting and ending with the flour.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For an extra tropical flavor, you can add chopped macadamia nuts or walnuts to the batter.
- This bread can be stored in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.
- For a sweeter bread, increase the sugar to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg