Craving something sweet, moist, and utterly irresistible with a splash of island magic? Meet your new favorite baked treat: Coconut Pineapple Banana Bread. This tropical twist on classic banana bread combines the creamy richness of ripe bananas, the nutty crunch of coconut, and the zesty brightness of pineapple—all in one decadent, easy-to-bake loaf.
More than just a recipe, this banana bread is a vacation for your taste buds. Whether you’re sipping coffee on your porch, hosting a summer brunch, or surprising your kids with an after-school snack, this golden, fragrant loaf hits every note—comforting, exotic, and refreshingly light.
🥥 Why You’ll Love This Coconut Pineapple Banana Bread
- Tropical Flair: Pineapple and coconut create a flavor combination reminiscent of a sunny Hawaiian morning.
- Simple Ingredients: No fancy mixers or hard-to-find ingredients needed.
- Super Moist: Bananas and crushed pineapple add natural moisture.
- Customizable: Add nuts, swap sugars, or make it gluten-free.
- Crowd Pleaser: Great for brunches, picnics, lunchboxes, or potlucks.
🍌 Ingredients: What You’ll Need
Here’s your base recipe to get started. All ingredients are pantry staples—plus a few tropical stars.
🌿 Wet Ingredients:
- 2 large ripe bananas (mashed)
- ½ cup crushed pineapple (drained)
- 2 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup buttermilk (or DIY substitute)
🧂 Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
🍍 Add-Ins (Optional):
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup chopped macadamia nuts or walnuts
- ½ cup mini chocolate chips (for a dessert twist)
🥣 Instructions: Step-by-Step
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
Set aside.
Step 3: Cream Butter & Sugar
In a large bowl, use a hand mixer or wooden spoon to cream together:
- Butter
- Sugar
until light and fluffy (about 2–3 minutes).
Step 4: Add Eggs & Bananas
- Beat in the eggs, one at a time.
- Stir in mashed bananas and vanilla extract until smooth.
Step 5: Combine Wet & Dry
Alternate adding:
- Dry ingredients
- Buttermilk
Mix gently until just combined. Do not overmix—this keeps the bread fluffy.
Step 6: Fold in Goodies
Gently fold in:
- Pineapple
- Shredded coconut
- Optional nuts or chocolate chips
Step 7: Bake
- Pour the batter into the prepared loaf pan.
- Bake for 60–70 minutes or until a toothpick comes out clean from the center.
Step 8: Cool
- Let the loaf cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely before slicing.
📏 Baking Tips for Success
- Use ripe bananas: The darker the peel, the sweeter the banana.
- Drain the pineapple well: Excess juice can make the bread soggy.
- Don’t overmix: Stir just until ingredients are combined.
- Check doneness early: Oven temperatures vary. Start testing at the 55-minute mark.
- Let it rest: The flavors deepen as it cools—resist cutting into it right away!
🍽️ Serving Suggestions
Serve warm with:
- A pat of salted butter
- Coconut whipped cream
- Greek yogurt & honey
- A side of tropical fruit salad
- Iced coffee or passionfruit tea
Perfect for:
- Sunday brunch
- Office potluck
- School lunchbox
- Holiday breakfast
- Quick snack on the go
🥄 Recipe Variations
🍫 Chocolate Chip Pineapple Banana Bread
Add ½ cup of mini chocolate chips for a dessert-style loaf that tastes like a tropical cookie.
🌱 Vegan Version
- Swap butter with coconut oil or vegan butter
- Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg)
- Use plant milk + vinegar as buttermilk substitute
🌾 Gluten-Free Version
Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if not already included.
🥕 Carrot Cake Fusion
Add ½ cup shredded carrots for extra color and moisture.
🥜 Nutty Delight
Fold in chopped macadamia nuts or pecans for a crunch and nutty contrast.
🧊 Storage & Freezing Instructions
Room Temperature:
- Store in an airtight container for up to 3 days.
Refrigerated:
- Wrap in foil or plastic wrap, refrigerate for up to 1 week.
Freezer:
- Wrap in plastic, then foil, and freeze for up to 3 months.
- Slice before freezing for easy individual servings.
Reheating:
- Microwave slices for 15–20 seconds wrapped in a damp paper towel.
- Or warm in a 300°F oven for 5–7 minutes.
❓ FAQs About Coconut Pineapple Banana Bread
1. Can I use fresh pineapple?
Yes! Just finely chop and drain well to prevent excess moisture.
2. Can I use coconut milk instead of buttermilk?
Yes, mix ½ cup coconut milk with 1 tsp vinegar or lemon juice.
3. Can I make this in muffin tins?
Absolutely. Bake at 350°F for 18–22 minutes for standard muffins.
4. Can I reduce the sugar?
You can cut sugar by ¼ cup without affecting texture.
5. Can I add rum for a boozy twist?
Add 1 tbsp of dark rum or rum extract for a tropical flair.
6. Can I double the recipe?
Yes! Double all ingredients and use two loaf pans.
7. How do I prevent it from sinking in the middle?
Avoid opening the oven door early. Make sure baking soda is fresh.
8. Is this kid-friendly?
Absolutely—it’s sweet, soft, and contains hidden fruits.
9. Can I use coconut flour?
Not in a 1:1 ratio—it absorbs too much moisture. Use with a specific recipe.
10. Does this taste like a piña colada?
It’s similar—banana adds depth and richness, while pineapple and coconut bring tropical brightness.
🧾 Nutritional Information (Per Slice, Approx.)
- Calories: 220
- Carbs: 28g
- Protein: 3g
- Fat: 10g
- Sugar: 14g
- Fiber: 2g
