Today, I’m thrilled to share with you a recipe that’s been a beloved staple in my household – the Banana Bread with Coconut and Pineapple. Just thinking about it takes me back to lazy Sunday mornings, when the house would fill with the sweet aroma of this tropical treat baking in the oven. It’s a recipe that my family stumbled upon during a vacation to Hawaii, and it quickly became a favorite back home. The combination of ripe bananas, juicy pineapple, and tender coconut is like a trip to the islands in every bite. Plus, it’s incredibly easy to whip up, making it a go-to when we want something sweet but not overly indulgent.
I remember the first time I made this bread–the kids were playing in the backyard, and I decided to surprise them with a tropical snack. As the bread baked, the smell wafted outside, and before long, my little ones were peeking through the kitchen door, noses twitching with anticipation. The moment the loaf emerged from the oven, golden brown and perfectly baked, they couldn’t wait to dig in. Now, it’s a cherished family tradition, especially during summer when we crave those fresh, fruity flavors.
What I love most about this recipe is its versatility. It’s perfect for breakfast, a midday snack, or even dessert. It’s one of those recipes that I can always count on to bring smiles to the table. So, if you’re looking to add a little tropical flair to your baking repertoire, this Banana Bread with Coconut and Pineapple is just the thing. Trust me, once you make it, it’ll become a regular in your kitchen too. Now, gather your ingredients, and let’s embark on this delicious baking adventure together!
How to Make Banana Bread With Coconut And Pineapple
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Ingredients:
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 very ripe banana, mashed
- 1 cup crushed pineapple (do not drain)
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup shredded coconut
Directions:
- Begin by preheating your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy. An electric mixer works best for this.
- Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
- Gently fold in the mashed banana and crushed pineapple, including the juice, until combined.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Sift these dry ingredients together.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Stir in the shredded coconut until it’s evenly distributed throughout the batter.
- Transfer the batter into a greased 9×5 inch loaf pan, ensuring it’s spread evenly.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Once baked, allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Don’t Have Ripe Bananas? Here’s What to Use Instead
If you find yourself without ripe bananas, no worries! You can substitute with applesauce or mashed ripe mango for a tropical twist. The texture will remain moist, and the flavor will be deliciously unique.
Leftovers? Here’s How to Store Them Properly
To preserve the freshness of your delicious banana bread, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, place it in an airtight container and refrigerate for up to a week.
Perfect Pairings for Banana Bread with Coconut and Pineapple
This bread pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For breakfast, serve it with a cup of coffee or tropical fruit tea to enhance the fruity flavors.
Secrets to Perfecting Banana Bread with Coconut and Pineapple
Ensure your butter is at room temperature for even mixing. Use overripe bananas for the best flavor and sweetness. If you prefer a more pronounced coconut flavor, toast the coconut flakes before adding them to the batter.
Adapting This Recipe with Fresh, Seasonal Flavors
In summer, consider adding fresh mango chunks or peaches for an extra fruity touch. In fall, sprinkle some cinnamon or nutmeg into the batter for a warm, cozy twist. Adjust the fruit according to what’s in season to enjoy this bread all year round.
FAQs:
Can I use canned pineapple for this recipe?
Yes, canned crushed pineapple works perfectly in this recipe. Just make sure not to drain the juice, as it adds moisture and flavor to the banana bread. If fresh pineapple is available, you can crush it and use it as well, but adjust the liquid content accordingly.
Is it necessary to use shredded coconut, or can I omit it?
Shredded coconut adds a delightful texture and tropical flavor to the bread, but if you’re not a fan or don’t have it on hand, you can omit it without significantly affecting the overall taste. Alternatively, try adding chopped nuts or dried fruit for a different texture.
Can I make this banana bread gluten-free?
Absolutely! Substitute the regular flour with a gluten-free flour blend at a 1:1 ratio to make this banana bread gluten-free. Ensure the baking powder and other ingredients are also gluten-free. The texture might differ slightly, but it should still be delicious.
How do I know when the banana bread is done baking?
To ensure your banana bread is fully baked, insert a toothpick or skewer into the center of the loaf. If it comes out clean or with a few dry crumbs, your bread is done. If the toothpick has wet batter clinging to it, give it a bit more time in the oven.
Can I freeze banana bread for later?
Yes, banana bread freezes beautifully. Once cooled, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag, removing as much air as possible. It can be stored in the freezer for up to three months. Thaw at room temperature before serving.
What’s the best way to mash bananas for this recipe?
The easiest way to mash bananas is with a fork or a potato masher. For a smoother texture, you can use a blender or food processor. Ensure the bananas are very ripe, with plenty of brown spots, as they’ll be softer and sweeter, making them easier to mash.
Banana Bread With Coconut And Pineapple
Equipment
- Loaf pan
- Mixer
- Mixing bowls
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 2 large eggs
- 1 very ripe banana mashed
- 1 cup crushed pineapple do not drain
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup shredded coconut
Instructions
- Start by preheating your oven to 350 degrees Fahrenheit.
- In a large bowl, whip together the softened butter and sugar until the mixture is light and fluffy. Incorporate the eggs one at a time, mixing well after each addition.
- Blend in the mashed banana along with the crushed pineapple.
- In another bowl, sift the flour, baking powder, baking soda, and salt together. Gradually add this dry mixture to the wet ingredients and stir until just combined.
- Finally, fold in the shredded coconut until evenly distributed throughout the batter.
- Transfer the batter into a greased 9x5 inch loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
