Name: Coconut Pineapple Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; ½ cup crushed pineapple, drained; ¼ cup shredded coconut; 1½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup brown sugar; ¼ cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; ½ teaspoon cinnamon; ¼ teaspoon nutmeg

Why You’ll Love This Recipe

I love how this bread brings the tropical vibes into my kitchen. The combination of bananas, pineapple, and coconut gives it a moist texture and a naturally sweet flavor that makes each bite satisfying and unique. It’s a perfect way to use overripe bananas and makes a great snack or breakfast on the go.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ripe bananas, mashed
½ cup crushed pineapple, drained
¼ cup shredded coconut
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup brown sugar
¼ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg

directions

I preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.

In a large bowl, I combine the mashed bananas, crushed pineapple, and shredded coconut.

In another bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate bowl, I beat the eggs with the brown sugar and vegetable oil until the mixture is smooth and creamy. Then, I add the vanilla extract.

I gradually stir the dry ingredients into the wet mixture, mixing gently until everything is just combined—being careful not to overmix.

I pour the batter into the prepared loaf pan and smooth out the top with a spatula.

I bake it for 55 to 60 minutes, checking doneness with a toothpick inserted into the center—if it comes out clean, it’s ready.

After baking, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 8 slices.
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes
Calories: approximately 235 kcal per slice

Variations

Sometimes I add chopped macadamia nuts or walnuts for extra crunch, or I top the loaf with coconut flakes before baking for a decorative touch. I’ve also used pineapple tidbits instead of crushed pineapple for a chunkier texture.

storage/reheating

I store the banana bread wrapped tightly at room temperature for up to 3 days or in the fridge for up to a week. It also freezes beautifully—just wrap individual slices in plastic wrap and freeze in a zip-top bag.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I chop fresh pineapple very finely and drain it well to avoid excess moisture.

Can I make this bread without coconut?

Absolutely. I simply leave out the coconut if I want a banana-pineapple version.

How can I make this bread dairy-free?

I use dairy-free yogurt or milk and ensure the oil and other ingredients are plant-based.

Can I use whole wheat flour instead of all-purpose?

Yes, but I usually use half whole wheat and half all-purpose to keep the texture light.

How do I know when it’s fully baked?

I check with a toothpick—if it comes out clean or with just a few moist crumbs, it’s done.

Conclusion

This Coconut Pineapple Banana Bread is a delicious way to enjoy tropical flavors any time of year. I love how easy it is to make and how each bite brings a little sunshine to my day. Whether I enjoy it for breakfast or as a snack, it always hits the spot.