Tropical Paradise Banana Bread with Coconut and Pineapple
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
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 very ripe banana, mashed
- 20 oz can of crushed pineapple in juice (not drained)
- 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