Pineapple Coconut Loaf (Print Version)
Moist loaf loaded with banana, coconut, and pineapple. Super tasty for snacks, breakfast, or dessert.
# Ingredients:
→ Fruit and Coconut
01 -
1 cup (240 ml) full-fat coconut milk
02 -
1 cup (150 g) pineapple chunks, fresh or canned and well drained
03 -
3 ripe bananas (about 450 g), smashed up
→ Dry Ingredients
04 -
1/2 teaspoon salt
05 -
1 teaspoon baking soda
06 -
1 cup (200 g) sugar, regular granulated
07 -
2 cups (250 g) standard all-purpose flour
→ Eggs
08 -
2 big eggs, let them come to room temp
# Steps:
01 -
Once it’s a bit cooler in the pan, tip it onto a wire rack. Slice it up when it’s just slightly warm or totally cooled down.
02 -
Scrape that batter into the loaf pan you just set up. Smooth the top if you want. Pop into the oven for 60 minutes or until a toothpick in the middle comes out clean.
03 -
Now, stir in those pineapple chunks and shredded coconut gently so they spread throughout the whole batter.
04 -
Pour the dry stuff into the banana mix. Fold it just until you don’t see flour pockets. Don’t go crazy mixing so your bread stays soft.
05 -
Take another bowl and mix your flour, sugar, salt, and baking soda all together with a whisk.
06 -
In your big bowl, mash the bananas so they’re mostly smooth but still kinda chunky. Add coconut milk and those eggs—whisk until everything’s mixed up.
07 -
Crank the oven up to 175°C. Grease a loaf pan or pop in some parchment paper.
# Notes:
01 -
Grab the ripest bananas and make sure to drain that pineapple super well so your bread isn’t soggy.