Coconut Pineapple Banana Bread Recipe
Soft, moist, and flavorful, this Coconut Pineapple Banana Bread is a tropical treat made with banana, coconut, and pineapple. It's a delicious loaf with rich flavor.
Servings: 1 loaf
Calories: 1951kcal
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup + 2 Tbsp sugar
- 1 large egg
- 1 cup very ripe bananas
- 1/4 cup coconut milk + 3/4 tsp lemon juice
- 1/4 cup coconut oil
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 1/2 tsp vanilla
- 1/2 cup coconut flakes (sweetened or unsweetened)
- 1/3 cup pineapple chopped (fresh or canned)
Instructions
- Move the oven rack to a position where the pans will be in the center of the oven. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly butter and flour (or spray, or line with parchment) the bottom of one loaf pan; set aside.
- In the bowl of a stand mixer, cream coconut oil and sugar until light and fluffy, about 2 minutes. Add the egg, beating until incorporated.
- Mash the bananas on a plate using a fork. With mixing speed on low, add the bananas and vanilla; beat until smooth.
- In a small mixing bowl, whisk together flour, baking soda, and salt. With the mixing speed on low, alternate adding the dry ingredients and the coconut milk/lemon mixture to the batter to prevent clumping. Mix until just combined. Remove from the stand and gently fold in the coconut and pineapple.
- Place in the oven and bake for approximately 50–60 minutes, or until a cake tester or toothpick inserted into the center comes out clean and the top is golden brown. If the top is getting too dark, place a sheet of foil over the loaf and continue baking until fully baked. Remove from the oven and let cool for 30 minutes, then loosen the sides of the loaf and remove from the pan onto a wire rack. Let cool completely (about 30 additional minutes) before storing.
Notes
-This recipe is dairy-free, but you can substitute coconut milk with buttermilk and coconut oil with butter.
-All-purpose flour can be replaced with whole wheat flour.
-Makes one 9x5-inch loaf.
To keep your Banana Pineapple Bread fresh, STORE it in an airtight container at room temperature for up to 3 days. If you'd like to keep it longer, wrap the loaf tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag before freezing; you can FREEZE it for up to 3 months.
When you're ready to enjoy it again, thaw the bread at room temperature. To REHEAT, warm slices in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes, or toast individual slices to your liking.
Nutrition
Calories: 1951kcal | Carbohydrates: 285g | Protein: 27g | Fat: 85g | Saturated Fat: 69g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 1916mg | Potassium: 1116mg | Fiber: 13g | Sugar: 140g | Vitamin A: 398IU | Vitamin C: 40mg | Calcium: 83mg | Iron: 11mg
