We baked a loaf of banana pineapple bread with coconut the other morning and it was so fluffy and delicious! If you loved our moist banana bread bundt cake this will become a family favorite treat too.
I am not a huge from scratch baker. In the past I always made 4 ingredient banana bread, but I like it super moist! Years ago I started making coconut banana muffins but that day I wanted to bake something homemade with my girls. This was such a hit we now make it every month.
This recipe made 12 muffins and 1 small loaf which was just enough for a snack that day and breakfast the next day for the 5 of us. You can also bake this same batter into mini muffins if you have little hands at home. I am always the hero of the day if I make goodies into this size. 😉
I hate wasting food. If my fruit has turned brown I look to one of our overripe banana recipes to use them up because I think it is such a waste of money to throw food away when you can turn it into something delish.
How ripe do you want bananas to be to make banana bread?
In regards to your ripe bananas they really should be dark brown but not black, that is too much and will become liquidy if darkened too much. Ideally you want a lot of brown dots that cover almost the entire peel. If you aren’t ready but they are put them in a bowl in the fridge to buy you a few more days before baking.
As for the necessary Butter I like it Kerrygold, or you could use a dairy free plant based product but I would add a pinch of salt in that case.
You want to add some white granulated sugar to sweeten it up. I have heard some followers say that they used a sugar-free alternative such as Splenda and that worked well too.
I like to add about 1/2 cup chopped pineapple if fresh or crushed pineapple canned with juice
Eggs should be added room temperature and whisked before adding into the batter to stay fluffy
2 Cups of all purpose flour is used for the dry ingredient, this is how to measure flour
Baking powder and 1/2 teaspoon baking soda will allow it to rise properly.
Can you add coconut?
Yes, that is my all time favorite add in to make them taste like the ones we had when we visited Hawaii. Just use some shredded coconut sweetened at the end folded in if you love this flavor. Some crushed walnuts are optional as well.
How long to bake into muffins
Many times I will fill a loaf pan 3/4 of the way full and with the remainder I will bake muffins for just 18 minutes. Mini sizes take closer to 11 minutes and Jumbo Muffins take closer to 21 min. You could make all muffins if you would rather too.
How do you know when banana pineapple bread is done?
The key is to not over bake any of them to keep it as moist as possible. I take them out when they are barely brown on the top, just until they spring back when I touch it in the middle. Best way to tell if baked goods are done is use your finger. Gently touch in the center, if they bounce back take them out!
If it creates a divot add 2 more minutes and keep testing. When done you want to put the loaf or muffins on a cooling rack so they do not continue to cook in the hot pan.
I will almost always buy the fruit canned so I get the juice together too. Now sometimes my kids will eat the rest but once again you don’t want to waste this. I have a few ideas to use it up but our Pineapple Casserole Recipe is probably our most popular.
What will adding pineapple do to bread?
It will weigh it down, that is why you want to use small bits of this fruit. It will end up a bit more dense no matter what because of the addition of this but will become SUPER moist because of it. If you are going to add coconut or nuts also you need to gently fold them into the batter at the very end.
Banana Pineapple Bread Recipe
Equipment
- 1 9×5 loaf pan or muffin tin
- 2 bowls
Ingredients
Instructions
- Mash your bananas. Set aside
- Mix dry ingredients (except coconut) in 1 bowl, and mix on low the wet ingredients in another using a mixer.
- Slowly add the dry ingredients into the wet using your mixer on low to combine well.
- Fold in mashed bananas, coconut and 1/4 c. crushed nuts if you are adding those.
- If you want to make a loaf, fill sprayed pan and bake for 40-50 minutes or until toothpick in center comes out mostly clean with moist crumbs attached.
- Fill muffin cups 3/4 full and put in a preheated oven at 350 degrees for about 18 minutes or just until they spring back when touched in the center, you do NOT want to over bake them so they stay moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to save leftovers
If you have leftovers you want to wrap it well, unsliced preferably to keep it tender. Best way is to allow it to cool and wrap in plastic wrap. Then put it in foil and wrap or slide it into a freezer bag and suck all the air out before you zip it closed. I do not like to refrigerate leftover sweet breads because it dries them out but those with fruit need it. Just rewarm again for 30 seconds per slice to enjoy again.
This is another way to tweak it, add about 1/2 cup of shredded sweetened coconut into the mix too. Adds to the island flavors of the dish. If you love the best coconut banana pineapple bread recipe here you should try our:
Other bread recipes you’ll love
When adding shredded veggies you should follow our zucchini pineapple bread recipe. You can use some of the same ingredients to make muffins out of or a loaf of coconut banana bread. Using cake mix it is fun to make cake mix pineapple upside down cupcakes in a muffin tin. During the summertime when we have gardens that are bursting we make banana zucchini muffins
These are just perfect!!