Tropical 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
Scale
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
