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Tropical Banana Bread
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4.67 from 3 votes

Tropical Banana Bread Recipe

This tropical banana bread has the flavor of a tropical island drink. Coconut milk, coconut oil, shredded coconut and diced pineapple, help create a piña colada taste that can't be beat!
Prep Time5 mins
Cook Time50 mins
Course: Bread
Cuisine: American
Servings: 1 loaf
Calories: 2056kcal
Author: Life Made Simple Team


  • 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 tsp salt
  • 1/2 tsp vanilla
  • 1/2 cup coconut flakes (sweetened or unsweetened)
  • 1/3 cup pineapple chopped (fresh or canned)


  • Move oven rack to position where pans will be in the center of the oven. Preheat oven to 350 degrees. Lightly butter & flour (spray or line with parchment) the bottom of 1 loaf pan, set aside.
  • In the bowl of a stand mixer, cream coconut oil and sugar until light and fluffy, about 2 minutes. Add egg, beating until incorporated.
  • Mash bananas on a plate using a fork. With mixing speed on low, add bananas and vanilla, beat until smooth.
  • In a small mixing bowl whisk together flour, baking soda and salt. With mixing speed on low, alternate dry ingredients and the coconut milk/lemon mixture (this will help prevent the batter from clumping up). Mix until just combined. Remove from stand and gently fold in the coconut and pineapple.
  • Place in oven and bake for approximately 50-60 minutes, or until a cake tester inserted into the center comes out clean, and the top is golden brown in color (if the top is getting too dark, place a sheet of foil over the loaf and continue baking until the bread is fully baked). Remove from oven and let cool for 30 minutes, then loosen the sides of the loaf and remove from pan onto wire rack. Let cool completely (about 30 additional minutes) before storing.


-This recipe is dairy free. The coconut milk can be substituted for buttermilk and the coconut oil can be substituted for butter.
-All-purpose flour can be substituted for whole wheat flour.
-Makes 1 (9x5) loaf.


Calories: 2056kcal | Carbohydrates: 273g | Protein: 28g | Fat: 101g | Saturated Fat: 84g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1810mg | Potassium: 1193mg | Fiber: 16g | Sugar: 128g | Vitamin A: 398IU | Vitamin C: 41mg | Calcium: 89mg | Iron: 12mg