This Coconut Pineapple Banana Bread is a tropical twist on classic banana bread! Moist and flavorful, it features sweet bananas, juicy pineapple, and shredded coconut for a deliciously soft and tender loaf. Perfect for breakfast, dessert, or a sweet snack, this bread brings island flavors to your kitchen!
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup unsalted butter, melted
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3 ripe bananas, mashed
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut (sweetened or unsweetened)
1/4 cup sour cream or Greek yogurt
2 tbsp shredded coconut
2 tbsp chopped macadamia nuts or pecans
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, whisk melted butter and brown sugar until smooth.
Add eggs and vanilla extract, mixing well.
Stir in mashed bananas, crushed pineapple, shredded coconut, and sour cream (or Greek yogurt).
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared loaf pan.
Sprinkle with extra shredded coconut and nuts (if using).
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy!
Use coconut oil instead of butter for extra coconut flavor.
Swap walnuts or pecans for added crunch.
Store at room temperature for 3 days or freeze for up to 3 months.
Keywords: Coconut Pineapple Banana Bread
Find it online: https://mirayamsrecipe.com/coconut-pineapple-banana-bread/