This Pineapple Coconut Banana Bread is a switch on traditional banana bread – with the sweetness of pineapple and coconut, it’s a definite winner!
Just a few weeks ago, I stood in front of my pantry asking myself if pineapple could be added to pumpkin bread.
The answer is … absolutely it can – and here’s the proof here in this Pineapple Pumpkin Bread.
Then, days later, I must have been feeling really pineapple-y and asked myself if I could add it to banana bread. Perhaps… I could add some pineapple and coconut and call it a very tropical version of the traditional banana bread.
You know what? It turned out amazing.
Pineapple should go in every loaf of banana bread – it simply turned out amazing! Not only is it just sweet enough, it is a really nice switch on the traditional banana bread.
Pineapple Coconut Banana Bread
This pineapple banana bread combines crushed pineapple drained, shredded coconut and a single banana – the result is bread that is just sweet enough to satisfy.
Go a step further — instead of margarine, use butter for a richer bread.
You can even adapt the recipe to go a little less with sugar – I have successfully made this bread with 1/2 C granulated sugar instead of 3/4 C (my kids just love it a bit sweeter, honestly!)
Sprinkle the top of the bread with coconut prior to baking and voila – a delicious, delectable switch on the traditional banana bread we all know and love.
Did you make this bread?
If you did, take a second to rate the recipe and leave a comment; I’d love to know how it turned out!
Pineapple Coconut Banana Bread
Equipment
- 8x4 or 9x5 loaf pan
Ingredients
- 1 large banana, ripe
- 8 oz can crushed pineapple drained
- 2 large eggs room temperature
- 1/2 C margarine or butter melted
- 3/4 C granulated sugar
- 1.5 C all purpose flour
- 1/2 C shredded unsweetened coconut
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 375 degrees F. Grease and lightly flour your loaf pan; set aside.
- Cream sugar, margarine (or, butter), eggs, pineapple, and banana until well combined.
- Add flour, shredded coconut, baking soda and salt and mix just until combined. Avoid over mixing.
- Pour batter into your prepared loaf pan.
- Sprinkle the top of the bread with additional shredded coconut, if desired.
- Bake at 375 degrees F for 20 minutes. Turn the heat down to 350 and continue baking for 35 minutes - or until a toothpick inserted in center comes out clean.
- Remove the bread from the oven; allow to rest for 10-15 minutes prior to removing from the pan.
- Slice and enjoy warm with butter.
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