Tropical Banana Pineapple Bread with Coconut and Nuts Recipe
Introduction
This Tropical Banana Pineapple Bread with Coconut and Nuts is a moist, island-inspired treat packed with vibrant flavors. Combining ripe bananas, juicy pineapple, toasted nuts, and shredded coconut, it’s a delightful twist on classic banana bread perfect for any time of day.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/4 cups mashed ripe bananas (about 3 medium bananas)
- 1 cup crushed pineapple with juice (from an 8-ounce can)
- 1/2 cup plus 1 tablespoon neutral oil
- 1/2 cup chopped macadamia nuts, lightly toasted
- 1/2 cup chopped pecans or walnuts, lightly toasted
- 1/2 cup unsweetened shredded coconut
Instructions
- Step 1: Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan.
- Step 2: Toast the nuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Allow them to cool, then chop.
- Step 3: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 4: In another bowl, beat the eggs. Then mix in the vanilla extract, coconut extract, mashed bananas, crushed pineapple with juice, and oil until combined.
- Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
- Step 6: Fold in the toasted nuts and shredded coconut carefully.
- Step 7: Pour the batter into the prepared loaf pan and spread it evenly.
- Step 8: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips & Variations
- Substitute pecans or walnuts with your favorite nuts or seeds for different textures and flavors.
- Use fresh pineapple if you prefer, just be sure to drain excess juice to avoid a soggy loaf.
- For extra coconut flavor, sprinkle some toasted coconut flakes on top before baking.
- If you like a sweeter bread, increase the sugar by a couple of tablespoons.
Storage
Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze sliced portions in a freezer bag for up to 3 months. Reheat slices gently in a toaster oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen pineapple for this recipe?
Yes, you can use thawed frozen pineapple. Make sure to drain any excess juice well to keep the bread from becoming too moist.
What can I substitute for coconut extract?
If you don’t have coconut extract, you can omit it or add a little extra vanilla extract for flavor, though the tropical note will be milder.
PrintTropical Banana Pineapple Bread with Coconut and Nuts Recipe
Experience a taste of the tropics with this moist and flavorful Tropical Banana Pineapple Bread. Infused with ripe bananas, crushed pineapple, coconut extract, and topped with toasted macadamia nuts, pecans, and shredded coconut, this island-inspired loaf offers a perfect balance of sweetness and nutty crunch. Ideal for breakfast, snacks, or a delightful dessert, this bread captures the essence of tropical flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American, Tropical
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/4 cups mashed ripe bananas (about 3 medium bananas)
- 1 cup crushed pineapple with juice (from an 8-ounce can)
- 1/2 cup plus 1 tablespoon neutral oil (such as vegetable or canola oil)
Add-ins
- 1/2 cup chopped macadamia nuts, lightly toasted
- 1/2 cup chopped pecans or walnuts, lightly toasted
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan to prevent sticking.
- Toast Nuts: Place the macadamia nuts and pecans or walnuts in a dry skillet over medium heat. Toast them for 3 to 5 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat, cool, and chop them finely.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs thoroughly. Then add vanilla extract, coconut extract, mashed ripe bananas, crushed pineapple with its juice, and the neutral oil. Mix until the wet ingredients are well incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with dry ingredients. Gently stir the mixture with a spatula or spoon until just combined, being careful not to overmix which can make the bread dense.
- Fold in Nuts and Coconut: Carefully fold the toasted nuts and unsweetened shredded coconut into the batter, distributing them evenly throughout.
- Fill Loaf Pan: Pour the batter into the prepared loaf pan, spreading it evenly to the edges and smoothing the top with a spatula.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool and Serve: Allow the bread to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely to ensure easy slicing and optimal texture. Slice and enjoy your tropical banana pineapple bread!
Notes
- Use ripe bananas for best flavor and natural sweetness.
- Neutral oil is preferred to not overpower the tropical flavors.
- To toast nuts, watch them carefully to avoid burning.
- For a sweeter loaf, increase sugar slightly or drizzle honey when serving.
- Store leftovers in an airtight container for up to 3 days at room temperature or freeze for longer storage.
- Feel free to substitute pecans with walnuts, or omit nuts for a nut-free version.
Keywords: banana bread, pineapple bread, tropical bread, coconut bread, nut bread, moist banana bread, homemade bread
