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–+ servings
Coconut Pineapple Banana Bread

Tropical Coconut Pineapple Banana Bread for a Sunny Breakfast

Enjoy this delightful Coconut Pineapple Banana Bread, a perfect blend of fruity flavors for breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: Tropical
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Butter Softened; can substitute with coconut oil
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor
  • 2 large Eggs Can substitute with flax eggs for a vegan version
  • 1 cup Ripe Banana Use very ripe bananas for best flavor
  • 1 cup Crushed Pineapple Undrained for the right consistency
  • 2 cups All-purpose Flour Can substitute with whole wheat or gluten-free flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Shredded Coconut Sweetened or unsweetened based on preference

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowl
  • electric mixer

Method
 

Step‑by‑Step Instructions for Coconut Pineapple Banana Bread
  1. Preheat the oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it.
  2. Cream together the butter and sugar until light and fluffy.
  3. Mix in the eggs one at a time, then add mashed banana and crushed pineapple.
  4. Combine dry ingredients in a separate bowl, then fold into the wet mixture gently.
  5. Fold in the shredded coconut until evenly distributed.
  6. Pour the batter into the greased loaf pan and smooth the top.
  7. Bake for approximately 60 minutes or until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Use very ripe bananas for optimal sweetness. Avoid over-mixing to keep the bread light and fluffy. Store leftovers in an airtight container at room temperature for up to 3 days.

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