This Coconut Pineapple Banana Bread Recipe combines the sweetness of ripe bananas with the tropical flavors of coconut and pineapple. It’s a delightful treat that brings a taste of the islands to your kitchen.
The recipe is simple and yields a moist, tender loaf that is perfect for breakfast or as a snack. You can enjoy this Banana Pineapple Coconut Bread on its own or with a light glaze for added sweetness.
Overview of Tropical Banana Bread
This delightful Coconut Pineapple Banana Bread Recipe is a perfect blend of tropical flavors that transports you straight to an island paradise.
Combining ripe bananas with the sweetness of crushed pineapple and the richness of shredded coconut, this bread is a moist and tender treat.
Ideal for breakfast or a snack, this Banana Pineapple Coconut Bread can be enjoyed plain or with a light glaze for an extra touch of sweetness.
Key Ingredients for a Tropical Delight
The ingredients for this Hawaiian Banana Bread Recipe are simple yet effective in creating a rich flavor profile.
You’ll need ripe bananas, which provide natural sweetness and moisture, alongside crushed pineapple that adds a juicy texture.
Shredded coconut enhances the tropical theme, while a mix of granulated and brown sugars gives depth to the sweetness.
Preparation Steps to Perfection
To create this Pineapple Banana Bread, start by preheating your oven to 350°F (175°C) and preparing your loaf pan.
Mixing the wet ingredients is the first step, where softened butter, sugars, and eggs come together with mashed bananas and crushed pineapple.
Next, combine the dry ingredients and fold them into the wet mixture, adding in the shredded coconut for that extra tropical flair.
Baking and Cooling Process
Once your batter is ready, pour it into the prepared loaf pan and sprinkle the top with toasted coconut flakes.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
After baking, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
Finishing Touches with a Glaze
For those looking to add a little extra sweetness, a light pineapple glaze can be drizzled over the top of the cooled bread.
This glaze not only adds flavor but also creates a glossy finish that enhances the visual appeal of the loaf.
Serve your Coconut Pineapple Banana Bread with fresh pineapple slices and banana pieces for a beautiful presentation.
Enjoying Your Tropical Creation
Once your Hawaiian Banana Bread is ready, slice into it to reveal the moist, tender interior studded with coconut and pineapple bits.
The golden-brown crust, combined with the tropical flavors, makes each bite a delightful experience.
This recipe yields about eight slices, perfect for sharing with friends and family or enjoying throughout the week.
Delicious Hawaiian Banana Bread Recipe
This Tropical Banana Bread features a rich blend of bananas, crushed pineapple, and shredded coconut, creating a moist and flavorful loaf. The recipe takes about 1 hour from start to finish and serves 8 people.
Ingredients
- 3 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 1/2 cup unsweetened 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 baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/4 cup toasted coconut flakes for topping
- Optional: Pineapple glaze for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Add the mashed bananas, crushed pineapple, eggs, and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut.
- Pour and Bake: Pour the batter into the prepared loaf pan and sprinkle the top with toasted coconut flakes. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. If desired, drizzle with pineapple glaze before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 210kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 34g