Imagine biting into a slice of bread that instantly transports you to a sun-soaked beach, where tropical flavors dance on your palate. This Pineapple Banana Coconut Bread is not just a recipe; it's a culinary vacation that combines the sweet, tangy essence of pineapple, the creamy richness of ripe bananas, and the delicate texture of shredded coconut. Whether you're craving a breakfast indulgence, an afternoon snack, or a dessert that screams "tropical getaway," this bread promises to deliver an explosion of flavors that will make your taste buds sing with joy!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: Tropical
Serves: 1 loaf
Ingredients
- 1 cup mashed bananas
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the mashed bananas, crushed pineapple (ensuring it is well-drained), shredded coconut, and sugar. Mix these ingredients together until they are well incorporated.
- Add the vegetable oil and eggs to the banana and pineapple mixture. Whisk together until the mixture is smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agent and salt throughout the flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix; it's okay if there are a few lumps remaining.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top begins to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely.
- Slice and serve the Pineapple Banana Coconut Bread warm or at room temperature. Enjoy your tropical treat!
Tips
- Drain the pineapple thoroughly to prevent excess moisture that could make your bread soggy.
- Use very ripe bananas for maximum natural sweetness and moisture.
- Don't overmix the batter - gentle folding helps keep the bread tender.
- For extra tropical flair, consider adding a sprinkle of toasted coconut on top before baking.
- Check the bread's doneness with a toothpick - it should come out clean or with just a few moist crumbs.
- Let the bread cool completely before slicing to help it set and prevent crumbling.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 3g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 35mg
