Coconut Pineapple Banana Bread

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There’s something truly magical about the combination of tropical flavors baked into a warm, moist loaf. This Coconut Pineapple Banana Bread is a dreamy twist on the classic banana bread — it’s tender, packed with juicy pineapple chunks, a hint of shredded coconut, and just the right balance of natural sweetness. One bite and you’re instantly transported to a sunny beach morning, even if you’re still in your kitchen robe.

What makes this recipe a standout is how it celebrates the richness of overripe bananas while infusing the bright, fresh punch of pineapple. Coconut adds that chewy, toasty finish that leaves your kitchen smelling like a bakery in paradise. Whether you enjoy it for breakfast, as a snack, or even a dessert, this loaf has serious crowd-pleasing charm.

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Preparation Phase & Tools to Use

To make Coconut Pineapple Banana Bread seamlessly, a few tools are key:

• Mixing Bowls (Large & Medium): Vital for combining wet and dry ingredients without making a mess. A deep bowl keeps your batter where it belongs.
• Whisk or Electric Mixer: A whisk is fine for hand-mixing, but an electric mixer makes creaming butter and sugar much easier and faster.
• Loaf Pan (9×5-inch): This recipe yields the perfect size loaf for a standard pan. Be sure to grease it well or line with parchment paper for easy release.
• Rubber Spatula: Ideal for folding ingredients gently and scraping every last bit of batter.
• Cooling Rack: Allows the bread to cool evenly and prevents sogginess from steam.

Each of these tools ensures your batter mixes evenly and your loaf bakes with a golden crust and fluffy interior.

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Ingredients for the Coconut Pineapple Banana Bread

Each ingredient in this tropical loaf serves a delicious purpose:

• Ripe Bananas: The foundation of the bread. Their natural sweetness and moisture give the bread its soft texture and banana flavor.
• Crushed Pineapple (drained): Adds a juicy tang and a burst of brightness in every bite.
• Shredded Sweetened Coconut: Infuses a tropical chewiness and toasted aroma.
• All-Purpose Flour: Provides structure while keeping the crumb light and soft.
• Granulated Sugar: Sweetens the batter and helps with browning.
• Brown Sugar: Adds a touch of molasses for depth and a softer crumb.
• Baking Powder & Baking Soda: The leavening agents that help the loaf rise to a fluffy finish.
• Salt: Just a pinch sharpens and balances the flavors.
• Butter (melted or softened): Adds richness and flavor.
• Eggs: Help bind everything together and contribute to the fluffy texture.
• Vanilla Extract: Enhances all the natural flavors and adds warmth.

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How To Make the Coconut Pineapple Banana Bread

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper or non-stick spray.

Step 2: Mash the Bananas

In a large bowl, mash the ripe bananas with a fork until smooth. This step ensures even flavor and texture throughout the loaf.

Step 3: Combine Wet Ingredients

To the mashed bananas, add the eggs, melted butter, both sugars, vanilla extract, and the drained crushed pineapple. Whisk together until fully combined.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Step 5: Bring It All Together

Add the dry mixture into the wet mixture gradually, folding with a spatula until just combined. Avoid overmixing, which can toughen the bread.

Step 6: Add the Coconut

Fold in most of the shredded coconut, saving a little to sprinkle on top before baking.

Step 7: Bake to Perfection

Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the remaining coconut. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Slice

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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Serving and Storing Coconut Pineapple Banana Bread

This tropical loaf is best enjoyed slightly warm or at room temperature. The fruity pineapple chunks and sweet coconut are most fragrant when the bread is fresh out of the oven and rested for a few hours.

Serve it as-is, or dress it up with a pat of butter, a dollop of whipped cream, or a drizzle of honey for a dessert-style treat. It’s also a delicious option for brunch spreads, holiday mornings, or paired with a hot cup of coffee or tea.

To store, wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It stays moist and fresh for up to 3 days at room temperature, or up to a week in the fridge. You can also freeze individual slices for up to 2 months—just thaw and toast when ready to enjoy again.

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Frequently Asked Questions

How ripe should the bananas be?

The riper the better! Look for bananas with brown spots all over the peel. Overripe bananas offer maximum sweetness and moisture.

Can I use fresh pineapple instead of canned?

Yes, you can use finely chopped fresh pineapple, but make sure to drain excess juice to avoid making the batter too wet.

What type of coconut should I use?

Sweetened shredded coconut works best in this recipe. It adds texture and a touch of sweetness that complements the banana and pineapple.

Can I make this recipe gluten-free?

You can substitute a 1:1 gluten-free flour blend in place of regular flour. Just be sure it contains xanthan gum for structure.

How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf—if it comes out clean or with a few crumbs, it’s ready. If it comes out wet, give it more time and check again in 5-minute intervals.

Can I add nuts or other mix-ins?

Absolutely! Chopped pecans, walnuts, or even white chocolate chips are great additions for extra texture and flavor.

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Want More Sweet Bread Ideas with a Tropical Twist?

If you loved this Coconut Pineapple Banana Bread, here are a few more bakes that bring bold flavor and comfort together beautifully:

• Pineapple Coconut Dream Cake for an extra indulgent dessert with whipped topping.
• Lemon Blueberry Loaf bursting with citrusy brightness.
• Strawberry Crunch Pound Cake that delivers color and crunch in every bite.
• Cinnamon Donut Bread for a cozy, cinnamon-kissed loaf.
• No-Bake Mini Banana Cream Pies if you’re in the mood for banana flavor with a creamy twist.

You can also check out more of my daily recipe inspirations on Pinterest – Life With Olivia.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you toast your coconut first? Try it with macadamia nuts?

I love seeing how others bring their own twist to these recipes. Got questions? Leave them below so we can all bake better together!

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