Coconut Pineapple Banana Bread (Print Page)

A tropical twist on classic banana bread featuring moist banana, sweet pineapple, and shredded coconut for a flavorful, tender loaf.

# What You 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
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 55–65 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 dries out
  • Its secretly breakfast disguised as dessert but with wholesome ingredients you can feel good about
02 -
  • Well-drained pineapple is non-negotiable because any extra juice will make the center of your bread raw and heavy no matter how long you bake it
  • The toothpick test is tricky with this bread because the melted coconut can look like wet batter so check a few spots and rely on the golden crust color as much as the crumb test
03 -
  • Line your pan with parchment paper that hangs over the long sides like handles because this bread is delicate when warm and the paper makes removal foolproof every single time
  • If your bananas aren't quite ripe enough you can roast them in their skins at 350°F for 15 minutes to concentrate their natural sugars before mashing

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