Tropical Banana Pineapple Bread with Coconut and Nuts Recipe
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.
- 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
