Tropical Banana Pineapple Bread with Coconut and Nuts
This delightful recipe embraces island vibes with a sweet combination of ripe bananas, juicy pineapples, and tropical coconut, perfect for breakfast or a snack.
Ingredients
Fruits
- 3 medium ripe bananas The riper, the better!
- 1 cup crushed pineapple Drained to avoid sogginess.
Dry Ingredients
- 1 cup all-purpose flour Perfect for this recipe.
- 1/2 cup sugar Adjust to your sweetness level.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/3 cup melted coconut oil Can substitute with vegetable oil.
- 1 large egg For binding.
- 1 teaspoon vanilla extract Adds flavor.
Add-ins
- 1/2 cup shredded coconut Unsweetened for a more tropical taste.
- 1/2 cup chopped nuts Walnuts or pecans work great.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, mash the bananas until smooth. Add in the drained crushed pineapple, melted coconut oil, egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and sugar until there are no clumps.
- Gently fold the dry mixture into the banana mixture until just combined. Don't stir too much—lumps are fine!
- Add the shredded coconut and chopped nuts, and give it one last gentle stir.
Baking
- Pour the batter into your prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool for a few minutes in the pan, then transfer it to a wire rack to cool completely.
- Slice, serve, and enjoy!
Notes
For a stronger coconut flavor, feel free to double the amount of coconut. If you prefer nuts, pumpkin seeds are a great alternative! This bread can stay fresh in an airtight container for 3-4 days and also freezes beautifully.