Tropical Banana Pineapple Bread with Coconut and Nuts Recipe

Introduction

Experience a delicious tropical twist on classic banana bread with this moist and flavorful loaf featuring pineapple, coconut, and toasted nuts. Perfect for a sunny breakfast or an afternoon treat, this island-inspired bread brings vibrant flavors to your kitchen.

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

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
2. 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 cool, then chop.
3. Step 3: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. Step 4: In a separate bowl, beat the eggs. Add the vanilla extract, coconut extract, mashed bananas, crushed pineapple with juice, and neutral oil. Mix until combined.
5. Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined—avoid overmixing.
6. Step 6: Fold in the toasted nuts and shredded coconut evenly through the batter.
7. Step 7: Pour the batter into the prepared loaf pan and spread it out evenly.
8. Step 8: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For extra moisture, substitute half of the oil with unsweetened applesauce.
• Swap macadamia nuts and pecans with your favorite nuts or seeds to suit your taste.
• To enhance the tropical flavor, sprinkle a little toasted coconut on top before baking.
• Use fresh pineapple instead of canned crushed pineapple for a brighter flavor.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week, or freeze for up to 3 months. To reheat, warm slices gently in a toaster or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple instead of canned?

Yes, thaw and drain the frozen pineapple well before using to avoid adding excess moisture to the batter.

Is it necessary to toast the nuts?

Toasting nuts enhances their flavor and crunch, but you can skip this step if you’re short on time. Raw nuts will still work fine.