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Tropical Banana Pineapple Bread

Delightful loaf packed with flavors of ripe bananas, juicy pineapple, crunchy nuts, and coconut, reminiscent of a tropical paradise.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 ripe bananas, mashed The mushier, the better!
  • 1 cup crushed pineapple, drained Fresh or canned works
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Mix-ins
  • 1/2 cup shredded coconut
  • 1/2 cup chopped nuts Walnuts or pecans are recommended

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, combine the mashed bananas, crushed pineapple, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Baking
  1. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in shredded coconut and chopped nuts.
  2. Transfer the batter into your prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  4. Slice and enjoy your Tropical Banana Pineapple Bread!

Notes

Store in an airtight container at room temperature for up to three days, or refrigerate for a week. Can also freeze slices for up to 3 months.