Coconut Pineapple Banana Bread (Printable Version)

A moist tropical twist featuring bananas, pineapple, and coconut in a tender breakfast loaf.

# What You’ll Need:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 1/2 cup crushed pineapple, well-drained
03 - 2 large eggs
04 - 1/2 cup melted unsalted butter or coconut oil
05 - 1/2 cup granulated sugar
06 - 1/4 cup plain Greek yogurt or sour cream
07 - 1 teaspoon vanilla extract

→ Dry Ingredients

08 - 1 3/4 cups all-purpose flour
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt

→ Mix-Ins

12 - 3/4 cup sweetened shredded coconut
13 - 1/2 cup chopped toasted walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
02 - In a large bowl, whisk together the mashed bananas, crushed pineapple, eggs, melted butter, sugar, yogurt, and vanilla extract until smooth.
03 - In a separate bowl, combine the flour, baking soda, baking powder, and salt.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined.
05 - Fold in the shredded coconut and nuts if using, being careful not to overmix.
06 - Pour the batter into the prepared loaf pan and smooth the top.
07 - Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Top Tips:

01 -
  • The pineapple keeps every slice incredibly moist without making it heavy or dense like some fruit breads can get
  • That tropical combination turns breakfast into something that feels like a tiny vacation from ordinary mornings
02 -
  • Overmixing after adding flour makes bread tough and dense, so stop as soon as you no longer see dry streaks
  • Every oven behaves differently, so start checking at 55 minutes rather than assuming the full time is necessary
03 -
  • Sprinkle extra coconut on top during the last 10 minutes of baking for a beautiful toasted garnish
  • Substitute macadamia nuts for walnuts if you want to lean harder into that Hawaiian vibe

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