Coconut Pineapple Banana Bread
A delightful fusion of ripe bananas, juicy pineapple, and aromatic coconut, creating a moist and comforting loaf perfect for any occasion.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas (mashed) The more speckled, the sweeter.
- 1 cup crushed canned pineapple (drained) Bursting with juicy flavor; ensure it's well-drained.
- 1 cup unsweetened shredded coconut Adds chewy texture and aroma.
- ½ cup melted butter (or coconut oil) Enhances tropical flavor.
- 2 large eggs (room temperature) Help bind the ingredients.
- 1 tsp vanilla extract Adds warmth to the flavor.
Dry Ingredients
- 1 ½ cups all-purpose flour Provides the base for a tender crumb.
- ¾ cup granulated sugar Balances flavors beautifully.
- 2 tsp baking powder Ensures the bread rises.
- 1 pinch salt Balances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the mashed bananas, melted butter, eggs, vanilla extract, crushed pineapple, and shredded coconut. Mix until smooth.
- Carefully fold the wet ingredients into the dry mix until just combined, avoiding overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 60-70 minutes, or until golden brown and a toothpick comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
For best results, use ripe bananas, drain pineapple well, avoid overmixing, and be patient with cooling to set the loaf properly.