Description
This delicious Coconut Pineapple Banana Bread combines the tropical flavors of sweetened shredded coconut and pineapple tidbits with ripe bananas for a moist and flavorful loaf. Perfect for a snack or breakfast, this quick bread is easy to prepare and baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 3 medium ripe bananas
- 1/2 cup melted unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
Add-ins
- 1 cup drained pineapple tidbits
- 3/4 cup shredded sweetened coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mash Bananas: In a large bowl, mash the bananas until they are mostly smooth but still a bit chunky for texture.
- Combine Wet Ingredients: Stir the melted butter, eggs, and vanilla extract into the mashed bananas until the mixture is well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure an even distribution.
- Combine Wet and Dry: Gradually add the dry ingredients to the banana mixture, stirring gently just until combined to avoid overmixing which can make the bread tough.
- Add Sugar and Mix-ins: Fold in the granulated sugar, drained pineapple tidbits, and shredded sweetened coconut carefully to evenly disperse these tropical flavors.
- Pour Batter and Smooth: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe for the best natural sweetness and moisture.
- Do not overmix the batter; this keeps the banana bread tender.
- Drain the pineapple tidbits thoroughly to avoid excess moisture in the batter.
- Store leftover bread wrapped at room temperature for up to 3 days or freeze for longer storage.
