Sweet Island Breeze: Coconut Pineapple Banana Bread Recipe From Hawaii

Sweet memories of island breezes sweep through this coconut pineapple banana bread, carrying tropical whispers from pacific shores.

Ripe bananas mingle with chunks of golden pineapple, creating a luscious symphony of flavors.

Shredded coconut adds delightful texture and nutty complexity to each tender slice.

Sunshine-inspired ingredients dance together, promising a bite that transports you directly to hawaii’s gentle landscapes.

Warm spices subtly enhance the fruit’s natural sweetness, making each morsel irresistibly inviting.

Baking this bread fills your kitchen with an aroma so enchanting, neighbors might knock on your door.

Let this recipe become your delicious passport to pacific paradise.

Flavor Variations on Coconut Pineapple Banana Bread

• Gluten-Free Tropical Bread: Replace all-purpose flour with a gluten-free flour blend, ensuring the same moist texture while making the recipe suitable for those with gluten sensitivities.
• Vegan Hawaiian Loaf: Substitute butter with coconut oil, use flax eggs instead of regular eggs, and ensure all ingredients are plant-based for a completely vegan version of the bread.
• Low-Sugar Pineapple Coconut Bread: Swap regular sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the bread's delightful tropical flavor profile.
• Nutty Tropical Variation: Add chopped macadamia nuts or sliced almonds to the batter for extra crunch and a complementary flavor that enhances the Hawaiian-inspired theme of the bread.

Pairing Ideas for Coconut Pineapple Banana Bread

• Mix a refreshing Mai Tai with light rum, orange curaçao, fresh lime juice, and a splash of orgeat syrup to complement the bread's sweet and fruity profile.
• Serve a scoop of homemade or premium coconut ice cream alongside a slice of bread to enhance the tropical coconut notes and provide a cool, smooth contrast.
• Brew a cup of Kona coffee with its smooth, slightly nutty flavor that beautifully echoes the bread's richness and brings out the subtle tropical undertones.
• Prepare a quick compote with diced mango, passion fruit, and a touch of honey to drizzle over the bread, adding an extra layer of Hawaiian-inspired brightness and sweetness.

How to Store Coconut Pineapple Banana Bread

• Store leftovers in an airtight container, wrap tightly with plastic wrap, or place in a sealed zip-lock bag. Refrigerate for up to 5 days to maintain freshness and prevent moisture loss.
• Slice the bread, wrap individual portions in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months, ensuring minimal air exposure to prevent freezer burn.
• Keep bread at room temperature in a sealed container for 2-3 days, away from direct sunlight and heat sources. Ensure the container is completely dry to prevent mold growth.

FAQs

• Can I use fresh or canned pineapple for this recipe?

You can use either fresh or canned pineapple. Just make sure to drain the canned pineapple thoroughly to prevent excess moisture in the bread.

• Is there a way to make this bread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Use a 1:1 ratio replacement to maintain the bread’s texture.

• How ripe should the bananas be?

Use very ripe bananas with dark brown or black spots. These bananas are sweeter and more moist, which helps create a better bread texture and flavor.

Tropical Coconut Pineapple Banana Bread Treat

• Burst with Exotic Flavors: Combine the sweet harmony of banana, pineapple, and coconut for a mouthwatering tropical experience that transports your taste buds to a Hawaiian paradise.
• Bake with Beginner's Confidence: Perfect for novice bakers, this recipe requires simple mixing techniques and basic ingredients, making it an approachable and rewarding baking project for anyone eager to explore.
• Versatile Crowd-Pleaser: Serves as a delightful breakfast treat, afternoon snack, or dessert that appeals to all ages, guaranteeing smiles and satisfied cravings from family and friends.

Ingredients for Coconut Pineapple Banana Bread

• Butter: A rich ingredient that provides moisture and a creamy texture to the bread.
• Sugar: Adds sweetness and helps create a tender crumb in the bread.
• Eggs: Bind the ingredients together and contribute to the bread's structure and richness.
• Banana: Brings natural sweetness and helps keep the bread moist.
• Pineapple: Adds tropical flavor and additional moisture to the bread.

• All-Purpose Flour: Forms the base structure of the bread and provides necessary texture.
• Baking Powder, Baking Soda: Leavening agents that help the bread rise and become light.
• Salt: Enhances the overall flavor of the bread.

• Shredded Coconut: Introduces a tropical texture and authentic Hawaiian-inspired flavor to the bread.

How to Bake Coconut Pineapple Banana Bread

Step 1: Prepare Oven Workspace

Warm up your oven to 350°F. Grab a 9×5 inch loaf pan and coat it thoroughly with cooking spray or butter to prevent sticking.

Step 2: Create Creamy Base

• Softened butter
• Granulated sugar

Beat the ingredients until they transform into a light, fluffy cloud-like mixture. This magical process introduces air that makes the bread wonderfully soft.

Step 3: Blend Wet Ingredients

• Ripe mashed bananas
• Crushed pineapple

Stir until everything combines into a delightful tropical symphony.

Step 4: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Slowly incorporate these dry ingredients into the wet mixture. Stir gently to keep the batter light and airy.

Step 5: Sprinkle Tropical Magic

Fold in shredded coconut, ensuring it’s evenly distributed throughout the batter. This step adds an extra layer of Hawaiian-inspired deliciousness.

Step 6: Bake to Golden Perfection

Pour the batter into the prepared loaf pan. Slide it into the preheated oven and bake for 60-65 minutes.

The bread is ready when a toothpick inserted into the center comes out clean with just a few moist crumbs.

Step 7: Cool and Serve

Remove the bread from the oven and let it cool in the pan for 10 minutes.

Then transfer to a wire rack to cool completely. Slice and enjoy your tropical paradise in bread form!

Tips to Perfect Coconut Pineapple Banana Bread

• Toast coconut flakes lightly before adding to the batter for enhanced nutty flavor and extra crunch.
• Replace some all-purpose flour with whole wheat flour for a healthier, more nutritious version of the bread.
• Check bread doneness early by inserting a toothpick at 50 minutes to prevent potential over-baking.
• Drain pineapple chunks thoroughly to avoid excess moisture that could make the bread soggy and dense.
• Store wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days to maintain freshness and prevent drying out.

Coconut Pineapple Banana Recipe

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4.5 from 14 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Coconut pineapple banana bread showcases tropical flavors from Hawaii’s lush landscapes. Sweet, moist slices promise a delightful culinary journey you’ll savor with each delectable bite.

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Ingredients

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• 1 cup (240 ml) all-purpose flour
• 1 tsp (5 ml) baking powder
• ½ tsp (2.5 ml) baking soda
• ¼ tsp (1.25 ml) salt
• 1 very ripe banana (mashed)
• 1 cup (240 ml) crushed pineapple (undrained)
• 2 large eggs
• ½ cup (113 g) butter (softened)
• 1 cup (200 g) granulated sugar
• ¼ cup (30 g) shredded coconut

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Instructions

1. Preheat the oven to 350°F, preparing a pristine baking environment for your tropical-inspired bread.
2. In a spacious mixing vessel, employ an electric mixer to whip softened butter and sugar into a cloud-like, aerated consistency, creating the foundation for a luxurious texture.
3. Introduce eggs individually, thoroughly blending after each addition to ensure a harmonious mixture, then gently fold in mashed banana and crushed pineapple until evenly distributed.
4. Separately, sift flour, baking powder, baking soda, and salt, creating a delicate dry ingredient blend. Gradually merge these with the wet ingredients, stirring minimally to preserve the bread’s tender crumb.
5. Delicately incorporate shredded coconut, dispersing the tropical fragments throughout the batter to guarantee an even flavor profile.
6. Grease a 9×5 inch loaf pan and carefully pour the batter, smoothing the surface for uniform baking.
7. Slide the pan into the preheated oven, allowing the bread to bake for 60 minutes. Verify doneness by inserting a toothpick into the center – it should emerge clean and dry, signaling the bread’s complete transformation.

Notes

• Ensure butter is at room temperature for smooth creaming, creating a lighter and more tender bread texture.
• Gently fold dry ingredients to prevent gluten overdevelopment, maintaining a soft and delicate crumb.
• Toast coconut beforehand to enhance its nutty flavor and add extra depth to the bread’s overall taste profile.
• Replace regular flour with gluten-free alternatives like almond or coconut flour for those with dietary restrictions, keeping the same measurement proportions.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 8
• Calories: 266 kcal
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 13 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 33 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 40 mg