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.
Tropical Banana Bread Recipe
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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Calories: 310kcal
Print Recipe Pin Recipe Rate this RecipeIngredients
- 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
Instructions
- 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.
Nutrition
Serving: 1/12th of the recipe | Calories: 310kcal | Carbohydrates: 38.8g | Protein: 4g | Fat: 16.9g | Saturated Fat: 14.3g | Fiber: 2.3g
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Adapted from Hawaiian Banana Nut Bread.
Maureen | Orgasmic Chef says
June 4, 2015 at 9:53 PMI love your tropical banana bread. I thought about putting crushed pineapple in one recently and at the last minute went with my traditional recipe. I’m definitely going to try this and the coconut oil is brilliant too. 🙂
Amanda Finks says
June 5, 2015 at 7:51 AMThank you Maureen! Hope you like it!
rachel@ athletic avocado says
June 5, 2015 at 8:50 AMThis is perfection! A great and unique way to use up ripe bananas!
Colleen says
June 5, 2015 at 11:58 AMWould love a way to do this recipe without white flour! 🙂
Serena | Serena Bakes Simply From Scratch says
June 16, 2015 at 3:30 PMI love the flovors in this gorgeous loaf!
Marilyn says
March 7, 2017 at 9:12 PMI love banana bread, and this is, hands-down, the best recipe I’ve tried. I also love pina coladas BTW. I used unrefined (virgin) coconut oil to impart more coconut flavor (yes, there are two kinds). Even if you don’t like coconut’s texture (pies, cakes, icing), the texture softens from baking an hour. I used a scant one cup of bananas so as not to overpower the pineapple/coconut flavors. No bananas going to waste in the future as long as I keep crushed pineapple and coconut on hand. Thank you, Amanda!!!