Coconut Pineapple Banana Bread (Print)
Tropical banana bread with pineapple and coconut. Deliciously moist loaf ideal for breakfast, snacks, or dessert.
# Ingredients:
→ Fruit and Coconut
01 -
3 ripe bananas (approximately 450 g), mashed
02 -
1 cup (150 g) pineapple chunks, fresh or drained canned
03 -
1 cup (240 ml) full-fat coconut milk
→ Dry Ingredients
04 -
2 cups (250 g) all-purpose flour
05 -
1 cup (200 g) granulated sugar
06 -
1 teaspoon baking soda
07 -
1/2 teaspoon salt
→ Eggs
08 -
2 large eggs, at room temperature
# Steps:
01 -
Preheat oven to 175°C. Grease a standard loaf pan or line with parchment paper.
02 -
In a large mixing bowl, mash bananas until mostly smooth with some small chunks remaining. Add the coconut milk and eggs, whisking until well blended.
03 -
In a separate bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
04 -
Gently fold the dry mixture into the banana mixture until just incorporated; avoid overmixing to maintain a tender crumb.
05 -
Gently fold in pineapple chunks and shredded coconut, distributing evenly throughout the batter.
06 -
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until a skewer inserted into the centre comes out clean.
07 -
Allow bread to cool slightly in the pan before turning out onto a wire rack. Slice once warm or at room temperature.
# Additional Notes:
01 -
For maximum flavour, use very ripe bananas and drain pineapple thoroughly to prevent excess moisture.