Coconut Pineapple Banana Bread (Printer-friendly)

Moist tropical bread combining ripe bananas, sweet pineapple, and coconut for a tender breakfast loaf.

# What you'll need:

01 - 2 large ripe bananas, mashed

02 - 1/2 cup crushed pineapple, well-drained

03 - 2 large eggs

04 - 1/2 cup melted unsalted butter or coconut oil

05 - 1/2 cup granulated sugar

06 - 1/4 cup plain Greek yogurt or sour cream

07 - 1 teaspoon vanilla extract

08 - 1 3/4 cups all-purpose flour

09 - 1 teaspoon baking soda

10 - 1/2 teaspoon baking powder

11 - 1/2 teaspoon salt

12 - 3/4 cup sweetened shredded coconut

13 - 1/2 cup chopped toasted walnuts or pecans (optional)

01 - Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan, or line with parchment paper.

02 - In a large bowl, whisk together the mashed bananas, crushed pineapple, eggs, melted butter, sugar, yogurt, and vanilla extract until smooth.

03 - In a separate bowl, combine the flour, baking soda, baking powder, and salt.

04 - Add the dry ingredients to the wet mixture and stir gently until just combined.

05 - Fold in the shredded coconut and nuts if using, being careful not to overmix.

06 - Pour the batter into the prepared loaf pan and smooth the top.

07 - Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

08 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

01 -

The coconut creates these irresistibly crispy golden edges while keeping the inside incredibly moist
Its basically a vacation in loaf form but takes zero special skills to pull off

02 -

Draining the pineapple thoroughly is crucial, too much liquid will make the bread dense and gummy
Start checking at 55 minutes because the coconut can brown faster than you expect

03 -

Toast the coconut and nuts separately before folding them in for maximum flavor depth
Freeze individual slices wrapped in plastic for those emergency tropical cravings