Dreamy Coconut Pineapple Banana Bread

Brighten up your kitchen with Pineapple Coconut Banana Bread—a sunny loaf that brings a burst of happy flavors and head-turning fragrance. You taste bold pineapple and sweet coconut blended with mellow banana in every slice. Whenever we’ve got overripe bananas on hand and want something cheery, this loaf always hits the mark.

The first batch I ever made, my family couldn’t keep away while it was cooling. Now it’s the first thing we want for breakfast every summer break.

Delicious Ingredients

• Ripe bananas: Add tons of natural sugar and keep it super moist. Go for bananas with lots of brown spots for big banana flavor.
• Full-fat coconut milk: Gives a rich creamy thickness and deep coconut taste. Make sure to shake the can, and skip low fat for a better loaf.
• Pineapple chunks: Juicy and tangy. If you’ve got ripe fresh pineapple, use it, but drained canned pineapple is just fine.
• All-purpose flour: Gives the bread its base. Try unbleached for a touch more flavor.
• Granulated sugar: Evens out those fruit flavors. Fine organic sugar melts in the best.
• Baking soda: Gets the loaf fluffy as it bakes.
• Salt: Makes everything pop. Kosher salt really shines here.
• Large eggs: Hold your loaf together and add richness. Let them warm up on the counter so your bread bakes up nice and tender.

Simple Steps

Cool and Serve:

Once you pull the pan from the oven, let it sit for at least 15 minutes before moving the loaf. Slicing while it’s still a little warm tastes best.

Bake the Loaf:

Pour your batter into the pan you prepped. Level off the top and tap gently to settle it. Bake for roughly an hour—start checking with a toothpick at 55 minutes. Pull it out when the top looks gold and there’s just a crumb or two stuck to the toothpick.

Add Pineapple and Coconut:

Toss in the pineapple chunks and coconut last. Fold gently so your batter stays puffy and the fruit doesn’t break up.

Bring It All Together:

Add the dry stuff to the wet stuff in a few rounds. Use a spatula and stir just until blended. It’s totally fine if you still see some flour streaks.

Mix Dry Ingredients:

In a new bowl, whisk the sugar, salt, flour, and baking soda until it’s all mixed. This makes sure your loaf rises evenly.

Combine Wet Ingredients:

Add eggs and coconut milk to your mashed bananas. Stir until the color lightens and everything looks smooth.

Mash the Bananas:

Peel your bananas and use a fork to mash them up in a big bowl. Leave some small lumps for the best texture and moisture.

Preheat the Oven:

Fire up your oven to 350°F. Get your loaf pan ready with parchment or a greasy layer of butter so you can lift the loaf out easy.

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The coconut milk’s creaminess is my favorite part. One trip, my son shredded a coconut by hand for this bread—the fresh stuff took it up a notch.

Keeping It Fresh

Let everything cool completely first so it doesn’t go soggy. Wrap it in plastic wrap or stick it in a resealable box. It’ll be fine at room temp for two days—stash it in your fridge to keep it fresh for five. You can also slice and freeze it between bits of parchment, then grab a piece when you want it.

Swap Options

No coconut milk on hand? Whole milk or thick dairy-free milk are good stand-ins. You can use drained canned pineapple instead of fresh. Want it lighter? Half white whole wheat flour works great. If you need an egg swap like flax egg, your loaf will be a bit less light but still tasty.

Ways to Enjoy

Pineapple Coconut Banana Bread is awesome on its own, but you could spread vanilla yogurt or butter on top. Add extra pineapple or some toasted coconut flakes after baking for something fancy. For dessert, warm it up and serve with coconut ice cream and a drizzle of honey.

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A Bit of Background

Banana bread took off in the US around the 1930s when home baking and using up spare ingredients were a big deal. Adding pineapple and coconut brings a new spin, mixing in flavors from Hawaii and the Caribbean for pure sunny vibes.

Recipe FAQs

→ How ripe do the bananas need to be?

Pick bananas with lots of brown freckles—they should look really spotted. The more ripe, the sweeter your loaf will taste and smell.

→ Can I use canned pineapple instead of fresh?

Canned pineapple is totally fine! Just make sure to drain off extra juice so the loaf doesn’t get wet and heavy.

→ Is shredded coconut required?

The shredded kind gives a nice coconut-y texture, but you can skip it if you want. Using just coconut milk will still give that tropical flavor.

→ What's the best way to serve this bread?

You can eat it plain and warm, toast up a slice and slap some butter on, or add a side of fresh fruit. Perfect for breakfast or dessert any day.

→ Can I freeze leftovers?

Yep, you can freeze it. Cool it all the way, wrap it up tight, and stash it in the freezer for up to three months. Let it thaw out overnight.