The Backstory: Why I Can't Stop Baking This
Alright, so here’s the thing. Every time I mash up bananas in my kitchen, I get this flashback to a summer barbecue at my aunt’s place. She made this crazy-good banana bread with coconut and pineapple, and, honestly, I shamelessly ate three slices before anyone else could even grab seconds. (Sorry, not sorry, cousin Mike!) Ever since, I’ve been kind of obsessed with tweaking the recipe here and there—sometimes it’s amazing, sometimes it’s, well, a lesson learned. Honestly, if sunshine had a flavor, it’d probably be this loaf.
Why You'll Love This Banana Bread (Besides the Fact That It's Cake Disguised as Breakfast)
I bake this Coconut-Pineapple Banana Bread when I want to trick my family into thinking I’ve made something really special, even if my brain’s half asleep. My kids go wild for it because, let’s be honest, it’s basically a fruity, tropical dessert pretending to be a wholesome snack. (Also, if you’ve got overripe bananas hanging around making you feel guilty, this is your hero move. Trust me, I’ve been there.) That said, the first time I tried to add more pineapple, it sort of turned into banana-pineapple soup—so maybe stick to the amounts below. Or don’t, it’s your kitchen, you rebel.
What You'll Need (And a Few Things You Can Totally Substitute)
- 3 ripe bananas – The spottier the better! Green ones won’t mash right; trust me, I learned that the hard way.
- 2 eggs – Or, if you’re out, ½ cup of applesauce kind of works (but it’s a little denser, FYI)
- ½ cup coconut oil – Melted. I’ve used butter in a pinch, and honestly, it’s still delicious.
- ½ cup sugar – Brown sugar makes it extra cozy, but white sugar is fine too. My grandma swears by Demerara, but I just use whatever is in the pantry.
- 1 ½ cups all-purpose flour – I tried whole wheat once; it wasn’t my best idea, but hey, you might dig it.
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup crushed pineapple – Drained. Sometimes I cheat and use pineapple tidbits, just mash them up with a fork.
- ⅔ cup shredded coconut – Sweetened or unsweetened, up to you. I like sweetened because, well, sugar.
- Optional: A handful of chopped walnuts or macadamias – Adds a little crunch, if you’re into that sort of thing.
How to Make Coconut-Pineapple Banana Bread (With a Few Detours)
- Preheat your oven to 350°F (about 180°C). Grease a standard loaf pan—or, if you don’t own one, use a deep cake tin. I did that once and it looked a bit odd but tasted just fine.
- Mash the bananas in a big bowl. Don’t stress about lumps; banana bread is forgiving like that. This is where I usually sneak a bite (don’t judge, it’s fruit, right?).
- Whisk in eggs, melted coconut oil, and sugar. If you forgot to melt the oil, just pop it in the microwave for 20 seconds. Unless you’re British and your microwave is moody—then just use a saucepan.
- Stir in the drained pineapple and shredded coconut. It’ll look way too thick, but that’s normal.
- Add flour, baking soda, and salt. I usually just dump them on top and gently fold everything together until you mostly don’t see flour streaks anymore. Don’t overmix or you’ll have bread with the texture of a hockey puck (and yes, I speak from experience).
- If you’re feeling jazzy, throw in the nuts here. Or don’t. Up to you.
- Pour the batter into your loaf pan and smooth the top. Sometimes I sprinkle extra coconut over the top because why not?
- Bake for 55-65 minutes. At 55, poke a skewer in; if it comes out with just a few crumbs, you’re golden. If it’s gooey, give it another 5-10 minutes. (Ovens are weird—mine runs hot, so I check early.)
- Let it cool in the pan for about 10 minutes, then run a butter knife around the edge and flop it out onto a rack. Or, if you can’t wait, slice it hot and risk crumbly slices—sometimes it’s worth it.
Notes from a Serial Banana Bread Baker
- Actually, I find it works better if you drain the pineapple really well—otherwise it gets too wet. Learned that after my first pineapple puddle disaster.
- If you store it in a sealed container, the coconut flavor gets stronger overnight. I think it tastes even better the next day, but nobody in my house has the willpower to wait that long.
Variations I’ve Tried (and One Misadventure)
- Swapped half the flour for almond meal once—came out super moist but a little too crumbly for my liking.
- Added some mini chocolate chips. Not exactly traditional, but wow, it disappeared fast.
- I tried swirling in some mango puree once, but it kind of overpowered everything (maybe don’t do that unless you’re a mango superfan).
What If You Don’t Have a Loaf Pan?
Funny story: I once used a square brownie pan and just cut it into chunky squares. It looked nothing like banana bread but still tasted festive. Muffin tins work too—just bake for less time (around 20-25 mins), and check with a toothpick.
How to Store (If It Lasts That Long)
Keep it in an airtight container on the counter for up to 3 days—or the fridge if your kitchen is toasty. But honestly, in my house it rarely survives beyond breakfast the next day. If you really want it to last, slice and freeze it; just pop a slice in the toaster for a quick treat.
How I Like to Serve It (And a Family Quirk)
So, my personal favorite: warm it up and slather with salted butter, maybe a drizzle of honey if I’m feeling fancy. My kids dunk theirs in milk, which I thought was weird at first, but actually, it’s kind of genius. Oh, and for a brunch treat—try it with a dollop of Greek yogurt and a few berries on top. Here’s a great guide on toasting nuts if you want extra crunch.
A Few Pro Tips (a.k.a. My Oops Moments)
- Don’t try to rush the cooling time. I once sliced it straight from the oven and the whole thing fell apart—tasted great, looked like a mess.
- Actually, give it a gentle turn halfway through baking if your oven’s fussy. Mine has hot spots and once I got a half-baked loaf (not my proudest moment).
- If you’re thinking about doubling the recipe, maybe just make two loaves instead. Overflowing batter is not a vibe. For real.
Real Questions I’ve Been Asked (and Honest Answers)
- Can I make this gluten free?
- Probably! I’ve tried it with a 1-for-1 gluten-free flour blend and it was pretty good, though a bit more crumbly. Maybe add an extra egg for hold.
- Can I use canned coconut milk instead of oil?
- Sort of—if you use thick, full-fat coconut milk, it works, but the crumb is denser. I kinda liked it, but it’s not exactly the same.
- Is fresh pineapple better than canned?
- Honestly, I usually go with canned—less faff. But if you’ve got fresh, just chop it super small and squeeze out the juice first.
- What’s your favorite banana bread hack?
- Sometimes I toss in a pinch of cardamom or a splash of rum. Not every time, but when I do—chef’s kiss. Also, King Arthur Baking has a bunch of fun banana bread tricks!
Oh, and before I forget—don’t try baking this while you’re on a video call. I once left out the baking soda and ended up with something closer to a pancake than a loaf. Multitasking is not always my friend!
Enjoy your tropical kitchen adventure! If you discover any wild new add-ins (or mishaps), let me know. The more banana bread stories, the better, right?
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- ½ cup crushed pineapple, drained
- ½ cup shredded sweetened coconut
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, and salt.
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3In a large bowl, combine the melted butter and sugar. Beat in the eggs, mashed bananas, crushed pineapple, shredded coconut, and vanilla extract until well mixed.
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4Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
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5Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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