Coconut Pineapple Banana Bread

Here’s a Coconut Pineapple Banana Bread recipe that’s moist, tropical, and perfect for a snack or breakfast treat:

🍌🥥🍍 Coconut Pineapple Banana Bread

Ingredients:

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ½ tsp ground cinnamon (optional, but adds warmth)

• ½ cup shredded coconut (sweetened or unsweetened)

• ½ cup granulated sugar

• ¼ cup brown sugar

• 2 large ripe bananas, mashed (about 1 cup)

• 2 large eggs

• ⅓ cup melted coconut oil (or vegetable oil)

• 1 tsp vanilla extract

• ½ cup crushed pineapple, drained

• ¼ cup pineapple juice (reserved from the crushed pineapple can)

Optional Add-ins:

• ¼ cup chopped walnuts or pecans

• ¼ cup white chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in shredded coconut.

3. In a large bowl, mash the bananas. Add eggs, sugars, melted coconut oil, vanilla extract, pineapple, and pineapple juice. Mix until well combined.

4. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

5. Pour the batter into the prepared loaf pan and smooth the top.

6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Tips:

• This bread tastes even better the next day!

• Store wrapped at room temp for 2–3 days or refrigerate for up to 5 days.

• Freezes well for up to 3 months.

Would you like a glaze on top, or to make it vegan/gluten-free?