Introduction

This Tropical Banana Pineapple Bread is a moist, island-inspired classic packed with vibrant flavors of banana, pineapple, coconut, and toasted nuts. Perfect for a breakfast treat or afternoon snack, it brings a sunny twist to your usual quick bread.

Tropical Banana Pineapple Bread with Coconut and Nuts Recipe - Recipe Image

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 (175°C) and lightly grease a 9×5-inch loaf pan.
Step 2: Toast the macadamia nuts and pecans or walnuts in a dry skillet over medium heat for 3 to 5 minutes, until fragrant. Let them cool, then chop roughly.
Step 3: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 4: In a separate bowl, beat the eggs. Add the vanilla extract, coconut extract, mashed bananas, crushed pineapple with juice, and neutral oil, mixing until smooth.
Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
Step 6: Fold in the toasted nuts and shredded coconut evenly into the batter.
Step 7: Pour the batter into the prepared loaf pan and spread it out 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 before transferring it to a wire rack to cool completely. Slice and serve.

Tips & Variations

Use fully ripe bananas for the best sweetness and moisture.
For a tropical twist, substitute some nuts with chopped dried mango or pineapple pieces.
Lightly toasted nuts enhance flavor and texture—don’t skip this step.
If you prefer, swap the neutral oil for melted coconut oil to boost the coconut flavor.

Storage

Store the bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week. To keep longer, freeze the bread wrapped in foil or plastic wrap for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh crushed pineapple works great. Be sure to include some juice to maintain the bread’s moisture.

Is it possible to make this bread gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. You may need to adjust baking time slightly.

Tropical Banana Pineapple Bread with Coconut and Nuts Recipe

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★★★★★

4.8 from 103 reviews

This Tropical Banana Pineapple Bread with Coconut and Nuts is a moist and flavorful island-inspired classic. Bursting with ripe bananas, crushed pineapple, toasted macadamia nuts, pecans or walnuts, and shredded coconut, this quick bread delivers a perfect balance of tropical sweetness and nutty crunch. It’s ideal for breakfast, snack time, or a sweet treat any time of day.

Author: Sophie
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

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 and ensure easy removal of the bread after baking.
Toast Nuts: In a dry skillet over medium heat, toast the macadamia nuts and pecans or walnuts for 3 to 5 minutes until they release a fragrant aroma. Be sure to stir frequently to prevent burning. Remove from heat and let them cool, then chop roughly.
Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents and sugar are evenly distributed.
Combine Wet Ingredients: In a separate bowl, beat the eggs until well blended. Stir in the vanilla extract, coconut extract, mashed bananas, crushed pineapple with juice, and neutral oil until fully combined.
Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with dry ingredients. Gently stir with a spatula or wooden spoon just until combined; overmixing can lead to a dense bread.
Fold in Nuts and Coconut: Carefully fold in the toasted nuts and unsweetened shredded coconut, distributing them evenly throughout the batter.
Transfer Batter to Pan: Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center of the bread; it should come out clean or with a few moist crumbs.
Cool: Allow the bread to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing to prevent it from crumbling.

Notes

Use very ripe bananas for maximum sweetness and moisture.
To toast nuts, stir frequently in a dry pan to avoid burning and bring out their flavor.
Do not overmix the batter to keep the bread tender and fluffy.
You can substitute the neutral oil with melted coconut oil for extra tropical flavor.
Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Freeze sliced bread between parchment sheets for longer storage.

Keywords: tropical banana pineapple bread, coconut bread, nut bread, moist banana bread, island-inspired bread, quick bread