Tropical banana bread is sweet, fruity, and moist. It’s like traditional banana bread, but it’s made with coconut oil, crushed pineapple, and shredded coconut.
I’m loving this twist on classic banana bread! It’s still got that dense/moist texture and banana flavor of traditional banana bread. But, it also has lovely coconut flavor from the addition of shredded coconut, and from using coconut oil instead of vegetable oil. A can of crushed pineapple (juice and all) adds even more tropical flavor.
I love this stuff for breakfast or as a snack. So, it doesn’t last long in my house.
As with any banana bread, I find that it stores best if it’s kept covered in the refrigerator.
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Tropical Banana Bread Recipe
- 2 cups all-purpose flour
- 1 cup flaked coconut
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 medium overripe bananas about 1 cup mashed
- 1 (8 oz.) can crushed pineapple
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup coconut oil melted and slightly cooled
- Preheat the oven to 350°F. Spray a 9 x 5 inch loaf pan with cooking spray.
- In a medium bowl, whisk together the flour, coconut, baking powder, baking soda, and salt.
- Add the bananas to a large bowl. Use the back of a fork or a potato masher to mash the bananas. Add the pineapple (with juice), sugar, eggs, and vanilla. Whisk until well combined. Add the coconut oil to the bananas. Whisk until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix. Pour the batter into the prepared baking pan.
- Bake for 1 hour. When a toothpick is inserted into the center of the bread, it should come out moist but with no raw batter on it.
- Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and place on a cooling rack to cool completely before slicing. Store covered in the refrigerator.
Adapted from Hawaiian Banana Nut Bread.