Coconut Pineapple Banana Bread (Print Version)

A tropical twist on classic banana bread with moist bananas, sweet pineapple, and coconut for a flavorful loaf.

# 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)

# How-To Steps:

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 55–65 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 pineapple keeps the bread incredibly moist for days unlike regular banana bread that can dry out
  • It hits that perfect balance between familiar comfort and something exciting enough for guests
02 -
  • Drain the pineapple really thoroughly pressing it in a sieve or squeezing it in paper towels
  • The bread is done when the top is deep golden brown and a toothpick inserted in the center comes out with just a few moist crumbs
03 -
  • If your bananas are not quite ripe enough roast them at 400°F for 15 minutes until blackened then cool before mashing
  • Rotate the pan halfway through baking if your oven has hot spots so it rises evenly

Go Back