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Coconut Pineapple Banana Bread

Coconut Pineapple Banana Bread
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Bake this moist Coconut Pineapple Banana Bread with tropical flavors! Perfect for breakfast or gifting. Ready in 70 minutes!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (gluten-free for gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, melted and cooled (or vegetable oil or butter)
  • 1/2 cup coconut sugar (or sugar)
  • 1/2 cup maple syrup (or sugar)
  • 3 large eggs
  • 3 overripe bananas, mashed (~1 cup)
  • 1 cup crushed pineapple, well drained
  • 1 cup sweetened shredded coconut
  • 1 cup powdered/confectioners/icing sugar
  • 1 tablespoon pineapple juice
  • 1/4 cup sweetened shredded coconut

Instructions

  1. Preheat oven to 350°F (180°C). Grease a 9×5 inch loaf pan or line with parchment paper.
  2. In a large bowl, whisk 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt.
  3. In a medium bowl, mix 1/2 cup melted coconut oil, 1/2 cup coconut sugar, 1/2 cup maple syrup, 3 eggs, 3 mashed bananas, and 1 cup drained crushed pineapple until smooth.
  4. Add wet ingredients to dry, stirring until just combined. Fold in 1 cup shredded coconut.
  5. Pour batter into the loaf pan and bake for 60 minutes, or until a toothpick comes out clean.
  6. Cool in pan for 10 minutes, then transfer to a wire rack.
  7. Mix 1 cup powdered sugar with 1 tbsp pineapple juice for glaze, drizzle over bread, and sprinkle with 1/4 cup shredded coconut.
  8. Let glaze set, slice, and serve.

Notes

  • Reserve pineapple juice for the glaze.
  • Option: Add 1 tsp lemon zest to the glaze.
  • Tip: More powdered sugar makes a firmer glaze.
  • My Maui-inspired loaf—perfect for tropical breakfasts!

Nutrition

Find it online: https://savorgastronomy.com/coconut-pineapple-banana-bread/