Coconut Pineapple Banana Bread
A soft, moist banana bread with tropical vibes, made with ripe bananas, juicy pineapple, and coconut. Naturally sweet, bakery-style, and perfect for breakfast, snack, or dessert.
Prep: 10 minutes
Bake: 50–55 minutes
Total: ~1 hour
Ingredients
Wet Ingredients
3 ripe bananas, mashed
⅓ cup coconut oil, melted
½ cup sugar (brown or coconut sugar)
2 eggs
1 tsp vanilla extract
Add-ins
¾ cup crushed pineapple, well drained
½ cup shredded coconut
Dry Ingredients
1¾ cups all-purpose flour (or half whole wheat)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
Instructions
1️⃣ Preheat & Prep
Preheat oven to 175°C / 350°F.
Grease or line a loaf pan.
2️⃣ Mix Wet Ingredients
In a bowl, whisk bananas, coconut oil, sugar, eggs, and vanilla until smooth.
3️⃣ Fold in Pineapple & Coconut
Gently stir in crushed pineapple and shredded coconut.
4️⃣ Add Dry Ingredients
Add flour, baking soda, baking powder, salt, and cinnamon.
Mix just until combined (do not overmix).
5️⃣ Bake
Pour batter into pan.
Bake 50–55 minutes, until a toothpick comes out clean.
6️⃣ Cool & Serve
Cool in pan 10 minutes, then transfer to a rack.
Slice and enjoy!
Why You’ll Love It
Extra moist from pineapple & banana
Tropical, bakery-style flavor
No mixer required
Freezer-friendly
Tips & Variations
Healthier: Use half oat flour + reduce sugar to ⅓ cup
Protein boost: Add 2 tbsp Greek yogurt or cottage cheese
Nutty: Add chopped walnuts or macadamia nuts
Vegan: Use flax eggs + maple syrup
Frequently Asked Questions
Q: Can I use fresh pineapple?
Yes—finely chop and squeeze out excess juice.
Q: Can I make muffins?
Yes! Bake at 180°C for 18–22 minutes.
Q: Storage?
Room temp 2 days | Fridge 5 days | Freezer 2 months.
Nutritional Information
Calories: ~230 kcal
Carbs: ~32 g
Fat: ~10 g
Protein: ~4 g