Tropical Paradise Banana Bread with Coconut and Pineapple

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There’s banana bread, and then there’s this banana bread! Imagine biting into a slice so moist and tender, it practically melts in your mouth. Now add the tropical sweetness of crushed pineapple and the nutty chew of coconut, and you’ve got a loaf that’s nothing short of magical. Trust me, this isn’t just banana bread—it’s a little taste of Hawaii in every bite.

You’re going to love how easy this is to whip up, and the best part? It smells heavenly while it bakes. Seriously, your kitchen will smell like a tropical vacation. Who wouldn’t want that? Let’s dive into the recipe—your next favorite bake awaits!

Why You’ll Love Tropical Paradise Banana Bread

This banana bread is more than just a quick loaf; it’s a vacation for your taste buds. Here’s why you’ll fall in love:

  • Bursting with Flavor: Sweet bananas, juicy pineapple, and a hint of toasted coconut—it’s like sunshine in loaf form.
  • Incredibly Moist: Thanks to the pineapple and bananas, every bite is tender and lush.
  • One Bowl Wonder: No complicated steps or piles of dishes—just mix, bake, and enjoy.
  • Versatile: Perfect for breakfast, a snack, or even dessert. Add a dollop of whipped cream or a drizzle of honey, and you’ve got a treat that feels indulgent.
  • Crowd-Pleaser: Whether it’s a potluck, brunch, or just for family, everyone will be asking for seconds (and the recipe!).

Ingredients in Tropical Paradise Banana Bread

Here’s the lineup of what makes this bread so special:

Bananas

The star of the show. Overripe bananas are your best friend here—those brown spots mean sweet, concentrated banana goodness.

Crushed Pineapple

Adds moisture and a burst of tropical flavor. Make sure to drain it well, so your bread doesn’t get too wet.

Shredded Coconut

For that nutty, chewy texture. Use sweetened or unsweetened, depending on your preference.

All-Purpose Flour

Gives the bread structure while keeping it light and tender.

Brown Sugar

Adds a caramel-like sweetness that pairs beautifully with the tropical flavors.

Eggs

The glue that holds everything together while adding richness.

Butter

Melted butter makes the loaf extra moist and flavorful. You could substitute with coconut oil for an even more tropical vibe.

Baking Soda

Helps the bread rise and stay fluffy.

Vanilla Extract

A warm, comforting note that ties everything together.

Cinnamon

Just a pinch for a hint of spice that complements the sweet fruit flavors.

Instructions

Let’s turn these ingredients into a loaf of pure joy:

Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Mash the Bananas

In a large bowl, mash your bananas until mostly smooth. A few lumps are okay—they add character.

Mix the Wet Ingredients

Add the melted butter, eggs, vanilla extract, and brown sugar to the bananas. Whisk until everything is combined and silky.

Incorporate the Pineapple

Gently fold in the drained crushed pineapple. This is where the tropical magic begins.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can make the bread dense.

Add the Coconut

Fold in the shredded coconut. Save a little to sprinkle on top for an extra toasty finish.

Fill the Pan

Pour the batter into your prepared loaf pan. Smooth the top, and sprinkle with the reserved coconut.

Bake to Perfection

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Slice and Savor

Once cooled, slice thickly and enjoy! Pair with coffee, tea, or even a tropical fruit salad for the full island experience.

How to Serve Tropical Paradise Banana Bread

This bread is so good it can stand alone, but here are a few ways to level it up:

  • Spread with a little salted butter for a sweet-and-savory treat.
  • Drizzle with honey or cream cheese glaze for extra indulgence.
  • Pair with a scoop of vanilla ice cream for dessert vibes.

Additional Tips

  • Make Ahead: This bread stays moist for days. Wrap it tightly and store at room temperature for up to 3 days, or freeze for up to 2 months.
  • Add-Ins: Toss in some macadamia nuts or white chocolate chips for an extra touch of decadence.
  • Pan Options: No loaf pan? Use a muffin tin instead—just reduce the baking time to about 20–25 minutes.

FAQ

Q1: Can I use canned pineapple chunks instead of crushed pineapple?

A1: Yes, just chop them finely before adding to the batter.

Q2: Can I make this gluten-free?

A2: Totally! Use a 1:1 gluten-free flour blend, and it should work beautifully.

Q3: Can I substitute the butter?

A3: Yes, coconut oil or a neutral oil like canola would be great substitutes.

Q4: Can I skip the coconut?

A4: Sure, but it adds such a lovely flavor. If you’re not a fan, leave it out or replace it with chopped nuts.

Q5: Can I add rum for a boozy twist?

A5: Yes, a tablespoon of dark rum would add a delightful depth of flavor.

Q6: How do I store leftovers?

A6: Wrap tightly in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, freeze slices and reheat as needed.

Q7: Can I use fresh pineapple?

A7: Absolutely! Just chop it finely and drain any excess juice.

Q8: Can I make this dairy-free?

A8: Yes, use a plant-based butter or coconut oil and ensure your sugar is vegan-friendly.

Q9: What’s the best way to toast coconut?

A9: Spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring halfway through.

Q10: Can I double the recipe?

A10: Yes, just use two loaf pans or adjust the baking time if using a larger pan.

Conclusion

This Tropical Paradise Banana Bread with Coconut and Pineapple is your ticket to a mini-vacation, no passport required. It’s cozy, sweet, and just the right amount of indulgent. Whether you’re savoring it for breakfast, sharing it with friends, or sneaking a slice late at night, it’s a recipe that’ll quickly become a household favorite.

So, what are you waiting for? Grab those ripe bananas, preheat your oven, and let’s get baking! Trust me, your kitchen will smell amazing, and your taste buds will thank you.

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Tropical Paradise Banana Bread with Coconut and Pineapple

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This tropical twist on classic banana bread is packed with pineapple, coconut, and a touch of island flavor. The moist bread is perfect for breakfast, dessert, or a sweet snack. Ready in about an hour, this easy recipe will transport you to a Hawaiian paradise with every bite!

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 12 slices) 1x
  • Category: Dessert, Breakfast, Snack
  • Method: Baking
  • Cuisine: Hawaiian, Tropical
  • Diet: Vegetarian

Ingredients

Scale
  1. 2 cups flour
  2. 1 teaspoon baking powder
  3. ½ teaspoon baking soda
  4. ¼ teaspoon salt
  5. ½ cup butter, softened
  6. 1 cup sugar
  7. 2 eggs
  8. 1 very ripe banana, mashed
  9. 20 oz can of crushed pineapple in juice (not drained)
  10. ¼ cup shredded coconut, sweetened

Instructions

  • Preheat oven to 350°F.
  • In a large mixing bowl, combine the butter and sugar. Use an electric mixer on low speed until creamy.
  • Add the eggs and continue to mix gently.
  • Slowly mix in the mashed banana and pineapple.
  • In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients and mix well.
  • Stir in the shredded coconut until fully incorporated.
  • Pour the batter into a loaf pan prepared with non-stick spray or parchment paper.
  • Bake for 1 hour or until a toothpick comes out clean.
  • Allow the bread to cool completely before removing from the pan.
  • Slice and serve! Enjoy as-is, with butter, or with a scoop of ice cream!

Notes

  • For extra flavor, you can add a handful of chopped walnuts or macadamia nuts.
  • This bread can be stored in an airtight container for up to 3 days or frozen for longer storage.

Nutrition

  • Serving Size: 1 slice
  • Calories: 215 kcal
  • Sugar: 22g
  • Sodium: 160mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 35mg

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