Description
A moist and flavorful Coconut Pineapple Banana Bread combining the tropical sweetness of pineapple and coconut with ripe bananas, perfect for breakfast or a sweet snack.
Ingredients
Scale
Wet Ingredients
- ½ cup of butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1 very ripe banana, mashed
- 1 cup of crushed pineapple, undrained
Dry Ingredients
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ¼ cup of shredded coconut
Instructions
- Oven Preparation: Initiate the baking process by preheating your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for even baking.
- Creaming Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Incorporating Eggs and Fruits: Add the eggs one at a time, beating well after each addition to emulsify the mixture. Then, fold in the mashed ripe banana and crushed pineapple with their juice to add moisture and natural sweetness.
- Combining Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Adding Coconut: Fold in the shredded coconut evenly throughout the batter to add texture and a tropical flavor.
- Baking the Bread: Transfer the prepared batter into a greased 9×5 inch loaf pan. Bake in the preheated oven at 350ºF for about 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.
Notes
- You can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.
- Ensure the banana is very ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread tender.
- The baking time may vary depending on your oven; check doneness with a toothpick from 55 minutes onward.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
