Tropical Banana Pineapple Bread with Coconut and Nuts
Tropical Banana Pineapple Bread with Coconut and Nuts brings together the comforting familiarity of classic banana bread and the bright, sun-kissed flavors of the islands. From the first slice, you taste sweet banana, juicy pineapple, rich coconut, and buttery toasted nuts layered into one incredibly moist loaf. This is not just another quick bread. It’s a vibrant, bakery-style treat that feels special yet comes together with simple pantry staples and minimal effort.
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
- Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan.
- Toast nuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Cool and chop.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl beat eggs, then mix in vanilla, coconut extract, mashed bananas, crushed pineapple with juice, and oil.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Fold in toasted nuts and shredded coconut.
- Pour batter into prepared loaf pan and spread evenly.
- Bake 55 to 65 minutes until a toothpick inserted in the center comes out clean.
- Cool in pan 15 minutes, then transfer to wire rack to cool completely before slicing.
Notes:
- Do not overmix the batter to keep the loaf tender.
- Measure flour correctly by spooning and leveling.
- Store tightly wrapped at room temperature for up to 3 days or freeze slices individually.
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