Discover how to make delicious, easy pineapple coconut bread with this step-by-step recipe guide from Ineskohl Kitchen. Using simple pantry ingredients, you can have this sweet bread ready to bake in just 15 minutes. It’s perfect for gifting or enjoying with your family.
Craving a tropical bread treat? This easy Pineapple Coconut Bread is calling your name! As a busy home baker, I love quick bread recipes that come together fast with the ingredients I typically have in my pantry. This lightly sweet loaf is ready to bake in just 15 minutes and bakes up moist and full of fruity tropical flavour in under an hour.
The stars of this recipe are the mashed banana and crushed pineapple, which keep each bite supremely moist and flavorful. I love using overripe bananas for baking. It adds natural sweetness and moisture to breads and cakes instead of letting them go to waste! Paired with the bright, zesty kick of pineapple, you get a loaf bursting with tropical essence. Then I add subtle coconut flakes to complement the fruit without overpowering it.
When this quick bread emerges from the oven, the house fills with a sweet, summery aroma. One bite transports me straight to the tropics! With its incredibly soft, bakery-style crumb and toasty coconut crunch, this is a bread I love to bake for sharing or to gift to friends and family. It comes together easily with pantry staples in just an hour from start to finish. Plus, it keeps well for a few days stored at room temp. I hope you’ll give this easy recipe a try soon!
What type of coconut should I use?
You can use either sweetened or unsweetened coconut flakes in this recipe. Unsweetened will provide a more subtle coconut flavor, while sweetened coconut will make the bread taste sweeter. Use whatever type you have available.
Can I make mini loaves with this recipe?
Yes! The recipe can be divided and baked into 3 smaller mini loaf pans. Bake the mini loaves for 45-50 minutes until a toothpick inserted in the center comes out clean. Mini loaves make great gifts!
Is the mashed banana measurement exact or can I estimate?
You can estimate the mashed banana amount. Simply mash 1 large ripe banana well and add it to the wet ingredients. No need to precisely measure it out.
What can I do with leftover bread?
Tightly wrap cooled bread loaves or slices in plastic wrap or foil and store at room temperature for 2-3 days. Leftover bread is also great toasted or used to make bread pudding or French toast.
Can I substitute the pineapple?
While crushed pineapple works best, you can use an equal amount of drained diced pineapple in a pinch. Just make sure to drain it well before adding.
Ingredients
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup crushed pineapple, drained
- 1 large ripe banana, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsweetened coconut flakes
Instructions
- Preheat the oven to 350°F. Grease a 9×5 inch loaf pan and set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Stop to scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition.
- Stir in the crushed pineapple and mashed banana until incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Fold in the coconut flakes gently by hand. Recipe by Ineskohl.info
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-65 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool completely before slicing and serving.
Tips:
- Use unsweetened coconut flakes for a more subtle coconut flavor. For a sweeter bread, use sweetened coconut.
- The bread can also be baked in 3 smaller mini loaf pans for about 45-50 minutes.
- Wrapped bread loaves make great gifts!
