Make a very moist banana bread featuring tropical flavors from crushed pineapple and coconut. This easy recipe yields a delicious loaf perfect for any time.
Author:Chloe Ashby
Prep Time:15 min
Cook Time:60 min
Total Time:75 min
Yield:1 loaf (about 10 slices)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups mashed very ripe bananas (about 3-4 bananas)
1 (8 ounce) can crushed pineapple, drained well
1/2 cup shredded sweetened coconut
1/2 cup chopped macadamia nuts or walnuts (optional)
Instructions
Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
In a large bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the mashed bananas until just combined. Do not overmix.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
Gently fold in the drained crushed pineapple, shredded coconut, and any nuts you are using.
Pour the batter into the prepared loaf pan.
Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
Drain the crushed pineapple thoroughly to prevent the bread from becoming too wet. Press it between paper towels if needed.
Use very ripe bananas; the browner the peel, the sweeter and more flavorful your bread will be.
If you prefer a nut-free bread, simply omit the macadamia nuts or walnuts.