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A delicious plate of Tropical Banana Pineapple Bread with Coconut and Nuts – A Moist Island-Inspired Classic

Tropical Banana Pineapple Bread with Coconut and Nuts

A moist and delicious bread infused with tropical flavors, perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Bread, Dessert
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 180 g all-purpose flour
  • 100 g granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 tsp coconut extract
  • 300 g mashed ripe bananas about 3 medium bananas
  • 240 ml crushed pineapple with juice from an 8-ounce can
  • 120 ml neutral oil plus 1 tablespoon
  • 75 g chopped macadamia nuts lightly toasted
  • 50 g chopped pecans or walnuts lightly toasted
  • 50 g unsweetened shredded coconut

Equipment

  • 9x5-inch loaf pan
  • Skillet

Method
 

  1. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan.
  2. Toast nuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Cool and chop.
  3. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  4. In another bowl beat eggs, then mix in vanilla, coconut extract, mashed bananas, crushed pineapple with juice, and oil.
  5. Pour wet ingredients into dry ingredients and stir gently until just combined.
  6. Fold in toasted nuts and shredded coconut.
  7. Pour batter into prepared loaf pan and spread evenly.
  8. Bake 55 to 65 minutes until a toothpick inserted in the center comes out clean.
  9. Cool in pan 15 minutes, then transfer to wire rack to cool completely before slicing.

Notes

This bread is perfect for breakfast or as a snack. Store it wrapped at room temperature for up to 3 days, or freeze for longer storage.