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Tropical Banana Pineapple Bread with Coconut and Nuts Recipe

★★★★★

4.7 from 438 reviews
  • Author: Rafael
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x
  • Diet: Vegetarian

Description

This Tropical Banana Pineapple Bread combines the moistness of ripe bananas with the vibrant sweetness of crushed pineapple and toasted nuts, enhanced by the subtle hint of coconut and vanilla extracts. Perfectly spiced and textured, it’s a delightful island-inspired treat that makes a great snack or breakfast loaf.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Add-ins

  • 1/2 cup chopped macadamia nuts, lightly toasted
  • 1/2 cup chopped pecans or walnuts, lightly toasted
  • 1/2 cup unsweetened shredded coconut

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan to prevent sticking.
  2. Toast Nuts: Place macadamia nuts and pecans or walnuts in a dry skillet over medium heat. Toast them for 3 to 5 minutes, stirring occasionally until fragrant and slightly browned. Remove from heat, cool, and chop coarsely.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
  4. Mix Wet Ingredients: In another bowl, beat the eggs thoroughly. Add vanilla extract, coconut extract, mashed ripe bananas, crushed pineapple with its juice, and neutral oil. Mix until well combined and smooth.
  5. Combine Wet and Dry: Pour the wet ingredients into the bowl with dry ingredients. Stir gently until just combined to avoid overmixing, which can make the bread dense.
  6. Fold in Nuts and Coconut: Carefully fold the toasted nuts and unsweetened shredded coconut into the batter, distributing them evenly throughout.
  7. Fill Loaf Pan: Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
  8. Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Cool: Let the bread cool in the pan for 15 minutes to set. Then transfer to a wire rack to cool completely before slicing to ensure clean cuts and perfect texture.

Notes

  • Use ripe bananas with brown spots for maximum sweetness and moisture.
  • Lightly toasting the nuts enhances their flavor and crunch.
  • Do not overmix the batter to keep the bread tender and soft.
  • You can substitute walnuts or pecans for the macadamia nuts if preferred.
  • The bread stores well in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
  • For extra tropical flavor, consider adding 1/4 cup shredded coconut to the batter as well.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American, Tropical

Keywords: banana bread, tropical banana bread, pineapple bread, coconut bread, nut bread, toasted nuts, moist banana loaf, island-inspired bread

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Find it online: https://tastewithrafael.com/tropical-banana-pineapple-bread-with-coconut-and-nuts-recipe/