Tropical Banana Pineapple Bread with Coconut and Nuts Recipe
A moist and flavorful tropical banana bread infused with crushed pineapple, shredded coconut, and toasted nuts. This island-inspired classic offers a tender texture and rich taste, perfect for breakfast or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 55 to 65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/4 cups mashed ripe bananas (about 3 medium bananas)
- 1 cup crushed pineapple with juice (from an 8-ounce can)
- 1/2 cup plus 1 tablespoon neutral oil
Add-ins
- 1/2 cup chopped macadamia nuts, lightly toasted
- 1/2 cup chopped pecans or walnuts, lightly toasted
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Lightly grease a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread.
- Toast Nuts: Toast the macadamia nuts and pecans or walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Remove from heat, let cool, then chop them coarsely.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs until smooth. Stir in the vanilla extract, coconut extract, mashed ripe bananas, crushed pineapple with its juice, and the neutral oil until well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in Nuts and Coconut: Gently fold the toasted nuts and shredded coconut into the batter, distributing them evenly throughout.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and spread it out evenly using a spatula.
- Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool: Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Do not overmix the batter to keep the loaf tender and moist.
- Measure flour correctly by spooning into the measuring cup and leveling off to avoid a dense bread.
- Store the bread wrapped tightly at room temperature for up to 3 days or freeze slices individually for longer storage.
