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Coconut Pineapple Banana Bread is a tropical treat that instantly brightens the kitchen with irresistible aromas and cheerful flavors. Each bite delivers creamy coconut and juicy pineapple mingled with sweet banana in a tender crumb. Whenever we’ve had ripe bananas around and a craving for something special, this loaf never fails to hit the spot.
The first time I made this bread my family could not stop sneaking tastes while it was cooling. This has become our top pick for breakfasts during summer vacations.
Ingredients
- Ripe bananas: provide natural sweetness and keep the loaf extra moist. Choose bananas with a deep yellow peel and plenty of brown spots for the richest flavor.
- Full-fat coconut milk: makes every bite creamy and adds unmistakable coconut flavor. Shake the can well before opening and avoid reduced-fat versions for the best texture.
- Pineapple chunks: add tangy pockets of juiciness. Fresh pineapple works beautifully if super ripe but canned pineapple packed in juice and well drained gives great consistency.
- All-purpose flour: forms the structure. Choose unbleached flour for a heartier flavor.
- Granulated sugar: balances the tropical fruits. Fine organic sugar blends in perfectly.
- Baking soda: helps the loaf rise for a light fluffy slice.
- Salt: sharpens all the flavors. Kosher salt is ideal here.
- Large eggs: bring richness and bind everything together. Let them sit at room temperature for the fluffiest texture.
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to three hundred fifty degrees Fahrenheit and allow it to preheat fully. Grease your loaf pan with butter or line it with parchment paper and let the edges hang over for easy removal.
- Mash the Bananas:
- In a large bowl use a sturdy fork to mash the bananas until smooth but still slightly chunky. This gives supreme moisture and a rustic texture.
- Combine Wet Ingredients:
- Crack in the eggs and add the coconut milk to the mashed bananas. Whisk slowly until the mixture is smooth and looks pale yellow.
- Mix Dry Ingredients:
- In a separate bowl use a whisk to blend the flour with sugar baking soda and salt. Mix for a good minute to evenly disperse the leavening.
- Bring It All Together:
- Add the dry mix to the wet mix in several additions. Fold gently using a spatula stopping when just blended. A few streaks of flour are fine.
- Add Pineapple and Coconut:
- Fold in the pineapple chunks and shredded coconut using gentle strokes so the batter stays fluffy and the fruit stays in pieces.
- Bake the Loaf:
- Pour the batter evenly into your prepared pan. Smooth the top and give it a gentle tap on the counter to remove air bubbles. Bake for about sixty minutes checking at fifty five minutes with a toothpick inserted in the center. It is ready when the top is golden and the toothpick comes out mostly clean.
- Cool and Serve:
- Remove the pan from the oven and let the loaf cool at least fifteen minutes before lifting it out. Slice while slightly warm for ultimate enjoyment.
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The creamy coconut milk always steals the show for me. I remember my son grating fresh coconut by hand for this bread on one memorable vacation the coconut shreds made the loaf extra special.
Storage Tips
Let the bread cool completely before storing to prevent sogginess. Wrap tightly in plastic or transfer to a resealable container. It keeps well on the counter for two days although for longer storage pop it in the fridge for up to five days. For even more convenience slice and freeze the bread separated by layers of parchment so you can grab a piece any time.
Ingredient Substitutions
If you are out of coconut milk try whole milk or a creamy dairy free milk. Swap fresh pineapple for canned in a pinch but always drain it well to prevent excess moisture. For a lighter loaf use white whole wheat flour for half the flour. Egg substitutions like flaxseed egg will work but may make the loaf less airy.
Serving Suggestions
Coconut Pineapple Banana Bread is delicious on its own but it also shines with a dollop of vanilla yogurt or a thick smear of salted butter. Try topping with extra pineapple slices or toasted coconut after baking for a little flair. For a dessert twist serve lightly warm with a scoop of coconut ice cream and a drizzle of honey.
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A Touch of History
Banana bread became an American classic in the 1930s fueled by the rise of home baking and the spirit of reducing food waste. Adding coconut and pineapple transforms it into a new classic reminiscent of Caribbean and Hawaiian flavors that celebrate sunshine and sweetness.
Recipe FAQs
- → How ripe do the bananas need to be?
For optimal flavor and texture, use bananas with plenty of brown spots. The riper the bananas, the sweeter and more aromatic your loaf will be.
- → Can I use canned pineapple instead of fresh?
Yes, both canned and fresh pineapple work well. Be sure to drain canned pineapple thoroughly to avoid excess moisture in the batter.
- → Is shredded coconut required?
Shredded coconut enhances texture and coconut flavor but can be omitted if desired. The coconut milk alone provides tropical notes.
- → What's the best way to serve this bread?
Enjoy warm slices plain, lightly toasted with butter, or paired with fresh fruit. It’s a delightful addition to breakfast or dessert tables.
- → Can I freeze leftovers?
Absolutely! Allow to cool completely, wrap tightly, and freeze for up to three months. Thaw overnight before serving.