Tropical Banana Pineapple Coconut Bread

Sliced pineapple banana bread on a white plate wiht a floral napkin.

5 from 1 vote

Tropical Banana Pineapple Coconut Bread

Brighten your day with this delightful Banana Pineapple Coconut Quick Bread. It's moist, packed with tropical goodness, and so easy to make – your perfect little getaway in every bite.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American

Keyword: banana, pineapple

Servings: slices

Calories: 254cal

Author: Amy Desrosiers

Cost: $3

Equipment

1 9" loaf pan
Stove rack adjusted to center position

Ingredients

1 cup mashed banana 2-3 small bananas, or 2 large.
8 tablespoons unsalted butter *at room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1½ cups all-purpose flour
1 teaspoon baking soda
⅛ teaspoon salt
⅔ cup crushed pineapple *squeeze and then pat out excess liquid with clean paper towels.
¼ cup shredded coconut

Instructions

Preheat oven to 350°F. and line a loaf pan with parchment paper.
In a small bowl, whisk the flour, baking soda, and salt.
In a stand mixer fitted with the paddle attachments, or handmixer, cream butter, sugar, eggs, vanilla extract, sour cream, and mashed bananas. Add in the flour, baking soda, and salt mixture; stir to combine.
Fold in drained pineapple, and shredded coconut.
Fill parchment-lined loaf pan with batter. Bake on the center rack for 55-60 minutes. The top of the loaf with feel firm, and springy with a crack in it (for moisture to burst through). A toothpick inserted into the center of the loaf should be clean when inserted, and removed.
Allow loaf to cool for 30 minutes before slicing. Enjoy!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition