Today we’re sharing a recipe for Tropical Banana Bread. This moist banana bread with pineapple and coconut is the perfect tropical twist.
All about Tropical Banana Bread
This quick bread recipe lets you escape to the tropics without leaving your kitchen or putting in too much effort. The perfect blend of ripe bananas, nutty shredded coconut and sweet-tart crushed pineapple come together to create a moist and tender loaf that captures the essence of the tropics. The tender texture and crisp corners and edges, bring the flavors of paradise to your table.
The recipe is a variation of traditional banana bread that includes ingredients that give it a unique topical twist. While the exact recipe can vary, some common additions include shredded coconut, pineapple, and sometimes even macadamia nuts. The result is a moist and flavorful banana bread with a hint of the islands.
The other great thing about this recipe is that you can change up the type of sugar you use if you are trying to keep a lower sugar diet. You can also exchange the oil for applesauce or for the oil of your choice. Lastly, you are also able to substitute the all-purpose flour for a gluten-free flour or the flour of your choice. Make this recipe your own!
Tropical Banana Bread
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1/2 cup ripe banana mashed
- 1/3 cup crushed pineapple drained
- 1/2 cup sweetened flaked coconut
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla, pineapple, or coconut extract
Instructions
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In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple, coconut and extract.
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Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased loaf pan or mini loaf pans.
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Bake at 350 F degrees for 65-70 minutes or until toothpick test comes out clean.
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Cool in pan for 10 minutes; then remove from pan and place on wire rack to finish cooling.
How long will this bread keep?
This bread will keep for several days at room temperature in an airtight container or wrapped. You will want to move the bread to the refrigerator after a couple of days or if you live somewhere with high humidity to help it keep longer.
We’d love to hear what you think about this recipe. What is your favorite banana bread? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
