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Home » Bread & Muffins » Tropical Banana Bread

Tropical Banana Bread

June 4, 2015

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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.

sliced Tropical Banana Bread on a cutting boardI’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.

sliced Tropical Banana Bread on a cutting board

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.

sliced Tropical Banana Bread on a cutting board

sliced Tropical Banana Bread on a cutting board

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.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Calories: 310kcal
Author: Amanda Finks
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5 from 4 votes

Ingredients

  • 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
Course Bread/Muffin, Breakfast, brunch
Cuisine American
Keyword coconut banana bread, pineapple banana bread, tropical banana bread
Pin This Recipe

Adapted from Hawaiian Banana Nut Bread.

2 image collage with text showing Tropical Banana Bread

2 image collage with text showing Tropical Banana Bread
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Comments

  1. Maureen | Orgasmic Chef says

    June 4, 2015 at 9:53 PM

    I 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. 🙂

    Reply
    • Amanda Finks says

      June 5, 2015 at 7:51 AM

      Thank you Maureen! Hope you like it!

      Reply
  2. [email protected] athletic avocado says

    June 5, 2015 at 8:50 AM

    This is perfection! A great and unique way to use up ripe bananas!

    Reply
  3. Colleen says

    June 5, 2015 at 11:58 AM

    Would love a way to do this recipe without white flour! 🙂

    Reply
  4. Serena | Serena Bakes Simply From Scratch says

    June 16, 2015 at 3:30 PM

    5 stars
    I love the flovors in this gorgeous loaf!

    Reply
  5. Marilyn says

    March 7, 2017 at 9:12 PM

    5 stars
    I 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!!!

    Reply
  6. Julie says

    July 14, 2019 at 10:05 AM

    5 stars
    My loaf pans are small is it possible to divide the batter. Excellent recipe with an amazing taste.

    Reply
  7. Theo says

    January 3, 2021 at 5:38 PM

    5 stars
    This bread is amazing! It’s moist and the pineapple adds such a delicious flavor!

    Reply

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Hi, I’m Amanda Finks –

Amanda Finks, RDN Profile Picture for The Wholesome DishI’m a Registered Dietitian Nutritionist living in the St. Louis, MO area. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development.  It’s my mission to bring you the BEST recipes your whole family will love!  See More.

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