Description
A tropical twist on classic banana bread, featuring coconut and pineapple for a sweet, moist loaf.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup melted butter
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, mix bananas, pineapple, coconut, sugars, butter, egg, and vanilla.
- In another bowl, whisk flour, baking soda, and salt.
- Fold dry ingredients into wet mixture until just combined.
- Pour batter into the pan and bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use very ripe bananas for the best sweetness.
- Drain pineapple well to avoid excess moisture.
- Toast coconut for extra flavor if desired.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Hawaiian banana bread, tropical dessert, coconut pineapple bread