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Coconut Pineapple Banana Bread

A delightful mix of ripe bananas, juicy pineapple, and shredded coconut creates a soft and moist loaf, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American, Tropical
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 ripe bananas Make sure they are really ripe for best sweetness.
  • 1 cup crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 1/3 cup melted butter
  • 1/2 cup sugar
  • 1 egg, beaten Can be replaced with a flaxseed mixture or applesauce.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour Can be substituted with a gluten-free flour blend.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas. Mix in the melted butter.
  3. Stir in the sugar, beaten egg, and vanilla extract until well combined.
  4. Add the crushed pineapple, shredded coconut, baking soda, and salt. Mix until combined.
  5. Gradually add the flour and stir until just combined.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
  2. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with butter, or toasted. If desired, add a teaspoon of cinnamon or nutmeg, or nuts for extra crunch.