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Pineapple Coconut Banana Bread
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Pineapple Coconut Banana Bread

This Pineapple Coconut Banana Bread is a switch on traditional banana bread - with the sweetness of pineapple and coconut, it's a definite winner!
Course Side Dish
Cuisine American
Keyword banana, banana bread, coconut, crushed pineapple
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf
Author Sheryl

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.