Coconut Pineapple Banana Bread (Printable)

Moist tropical loaf featuring ripe bananas, crushed pineapple, and sweet coconut for a tender, flavorful breakfast treat.

# What You'll Need:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 1/2 cup crushed pineapple, well-drained
03 - 2 large eggs
04 - 1/2 cup melted unsalted butter or coconut oil
05 - 1/2 cup granulated sugar
06 - 1/4 cup plain Greek yogurt or sour cream
07 - 1 teaspoon vanilla extract

→ Dry Ingredients

08 - 1 3/4 cups all-purpose flour
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt

→ Mix-Ins

12 - 3/4 cup sweetened shredded coconut
13 - 1/2 cup chopped toasted walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
02 - In a large bowl, whisk together the mashed bananas, crushed pineapple, eggs, melted butter, sugar, yogurt, and vanilla extract until smooth.
03 - In a separate bowl, combine the flour, baking soda, baking powder, and salt.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined.
05 - Fold in the shredded coconut and nuts if using, being careful not to overmix.
06 - Pour the batter into the prepared loaf pan and smooth the top.
07 - Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • The combination of three tropical fruits creates an incredibly moist loaf that stays fresh for days
  • It hits that perfect sweet spot between dessert and breakfast without being too heavy
  • The recipe comes together in one bowl with minimal fuss but looks impressive on any brunch table
02 -
  • Overmixing the batter will make your bread tough and dense, so stop as soon as the flour disappears
  • The pineapple must be thoroughly drained or the center of your loaf will be gummy and undercooked
  • If the top browns too quickly, tent with foil for the last 15 minutes of baking
03 -
  • Use the back of a fork to mash your bananas against the side of the bowl for the smoothest texture
  • Line your pan with parchment paper that hangs over the sides for easy removal
  • Check for doneness at 55 minutes since ovens vary and you do not want to dry it out

Go back