A Taste of the Tropics in Every Bite
Imagine stepping into your kitchen, greeted by the warm, inviting aroma of freshly baked banana bread. Now, picture that comforting scent infused with tropical hints of pineapple and coconut, creating a delightful twist on a classic favorite. If you love moist, flavorful, and textured banana bread, this recipe is for you. Whether you’re a seasoned baker or just starting your journey in the kitchen, this banana nut bread with pineapple and coconut will impress your taste buds and become a household favorite.
This bread is perfect for any occasion—a quick breakfast, a delightful afternoon snack, or even a thoughtful homemade gift. The natural sweetness from ripe bananas and pineapple eliminates the need for excessive sugar, while the shredded coconut adds a subtle chewiness that complements the crunchy nuts. Let’s dive into this easy-to-follow recipe and learn how to make the ultimate banana nut bread with pineapple and coconut.
Table of Contents
Why You’ll Love This Recipe
- Moist and flavorful: The combination of bananas, pineapple, and coconut creates a rich, tender texture that stays fresh for days.
- Perfect balance of sweetness: Natural fruit sugars reduce the need for added sweeteners.
- Nutty crunch: Walnuts or pecans add a satisfying contrast to the soft bread.
- Simple and quick: Requires basic ingredients and minimal prep time.
- Freezer-friendly: Make ahead and store for future cravings.
- Versatile: Enjoy it plain, toasted with butter, or with a drizzle of honey.
Ingredients You’ll Need
For the Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Wet Ingredients:
- 3 large ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup unsweetened shredded coconut
- 2 large eggs
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup melted butter
Additional Ingredients:
- 1/2 cup chopped walnuts or pecans
- Optional: 1/2 teaspoon cinnamon for added warmth
Ingredient Table for Quick Reference:
| Category | Ingredients | Quantity |
|---|---|---|
| Dry Ingredients | All-purpose flour | 2 cups |
| Baking soda | 1 tsp | |
| Salt | 1/2 tsp | |
| Wet Ingredients | Ripe bananas (mashed) | 3 large |
| Crushed pineapple (drained) | 1/2 cup | |
| Unsweetened shredded coconut | 1/2 cup | |
| Eggs | 2 | |
| Brown sugar | 3/4 cup | |
| Vanilla extract | 1 tsp | |
| Other Additions | Chopped nuts (walnuts/pecans) | 1/2 cup |
| Melted butter | 1/2 cup |
You may also like: How to Make Pineapple Banana Bread – A Tropical Twist on a Classic
Step-by-Step Instructions for Perfect Banana Nut Bread
Step 1: Preparing the Ingredients
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mash the bananas in a bowl until smooth.
- Drain the pineapple thoroughly to remove excess moisture.
- Chop the nuts into small, bite-sized pieces.
Step 2: Mixing the Batter
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, mix the mashed bananas, drained pineapple, eggs, brown sugar, vanilla extract, and melted butter until well combined.
- Slowly fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing.
- Add in the shredded coconut and chopped nuts, folding them into the batter.
Step 3: Baking the Bread
- Pour the batter into the greased loaf pan and spread evenly.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Step 4: Serving and Storing
- Serve warm with a pat of butter or drizzle of honey.
- Store in an airtight container at room temperature for up to 4 days.
- To freeze, wrap slices individually and store in a zip-top bag for up to 3 months.
Tips for the Best Banana Nut Bread with Pineapple and Coconut
- Use overripe bananas: The riper, the better! They add more natural sweetness and moisture.
- Drain the pineapple well: Excess liquid can make the bread too dense.
- Don’t overmix: Stir just until the ingredients are combined to keep the bread light and fluffy.
- Enhance the flavor: Add a sprinkle of cinnamon or nutmeg for extra warmth.
- Try different nuts: Swap walnuts for pecans, almonds, or macadamia nuts.
- Add a streusel topping: Combine brown sugar, butter, and nuts for a crunchy top layer.
Variations & Customizations
- Gluten-Free Version: Use almond or oat flour instead of all-purpose flour.
- Vegan Alternative: Replace eggs with flax eggs and use coconut oil instead of butter.
- Chocolate Lover’s Twist: Stir in 1/2 cup of chocolate chips.
- Nut-Free Option: Skip the nuts and add extra coconut or dried fruit.
Serving Ideas and Pairings
- Enjoy with a cup of coffee or herbal tea.
- Spread with cream cheese or peanut butter for added richness.
- Toast slices and serve with a side of fresh berries.
- Pair with Greek yogurt for a balanced breakfast.
Banana Nut Bread with Pineapple and Coconut
Equipment
- 1 Loaf Pan Grease the pan before pouring the batter.
- 1 Oven Preheat to 350°F (175°C).
Ingredients
- 2 cups All-purpose flour Sifted.
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 3 large Ripe bananas (mashed) Use overripe bananas for added sweetness.
- 1/2 cup Crushed pineapple (drained) Drain well to remove excess moisture.
- 1/2 cup Unsweetened shredded coconut
- 2 large Eggs
- 3/4 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1/2 cup Melted butter
- 1/2 cup Chopped walnuts or pecans Can be substituted with other nuts like almonds or macadamia.
- 1/2 teaspoon Cinnamon (optional) For added warmth.
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Mash the bananas in a bowl until smooth.
- Drain the pineapple thoroughly to remove excess moisture.
- Chop the nuts into small, bite-sized pieces.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, mix the mashed bananas, drained pineapple, eggs, brown sugar, vanilla extract, and melted butter until well combined.
- Slowly fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing.
- Add in the shredded coconut and chopped nuts, folding them into the batter.
- Pour the batter into the greased loaf pan and spread evenly.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
- Serve warm with a pat of butter or drizzle of honey.
Notes
You may also like: Easy Pineapple Banana Bread Recipe for a Sweet & Moist Loaf
FAQ – Banana Nut Bread with Pineapple and Coconut
Can I use canned pineapple instead of fresh?
Yes! Just be sure to drain it well to prevent excess moisture.
How do I keep my banana bread moist?
Store it in an airtight container and avoid overbaking.
Can I make this bread without eggs?
Absolutely! Use applesauce or flax eggs as a substitute.
Can I freeze banana nut bread?
Yes! Wrap it tightly and freeze for up to 3 months.
What nuts work best in this recipe?
Walnuts and pecans work great, but almonds or macadamia nuts also add a nice crunch.
For a different perspective on how to make Banana Nut Bread with Pineapple and Coconut, click here, and you can also watch the following video. You may find new tips or steps in it.
Enjoy a Slice of Tropical Bliss
This banana nut bread with pineapple and coconut is a delightful way to bring tropical flavors into your kitchen. With its moist texture, crunchy nuts, and sweet coconut undertones, it’s perfect for any time of the day. Whether you enjoy it fresh out of the oven or as a make-ahead treat, this easy-to-make recipe is sure to become a favorite. Try it today and indulge in a slice of homemade goodness!
