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Banana Pineapple Muffins

The most amazing coconut banana pineapple muffins or bread recipe ever! Super moist muffins and loaf that’s perfect for brunch or breakfast. If you loved our beautifully moist banana bread bundt cake it is fun to make a smaller bite size version.

banana pineapple bread

I’m a sucker for homemade banana bread, but I like it super moist! Years ago I started making coconut banana muffins using coconut milk which gave it a great taste a texture. I’ve also added pineapple to my zucchini bread and it was wonderful. This time when my bananas were turning a bit brown I thought I’d combine the two ideas and made the best coconut banana pineapple muffins ever! The pineapple not only gives it a great flavor and added texture but made it super moist as well. Perfect breakfast muffins! (affiliate links present)

Banana Pineapple Muffins

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. 😉

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The key is to not over bake mini muffins or bread 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! Here’s how we make it:

banana bread batter

Hawaiian Pineapple Banana Bread

I hate wasting food. If I have brown naners in the house I just must make something with them. It is nice to change it up a bit from the regular so this is what we did this time around.

  1. Ripe bananas
  2. Butter
  3. Granulated sugar
  4. Shredded coconut sweetened
  5. 1/2 cup chopped pineapple if fresh or crushed pineapple canned with juice
  6. Eggs
  7. 2 Cups of all purpose flour – this is how to measure flour
  8. Baking powder and 1/2 teaspoon baking soda
  9. Walnuts are optional

Then put the loaf or muffins on a cooling rack so they do not continue to cook in the hot pan. If you’re looking for a great addition to your brunch or a recipe to make for breakfast on the weekends this is a great one.

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.

banana pineapple bread

Banana Bread with Pineapple

To not weigh it down use small bits of this fruit. It will end up a bit more dense though no matter what because of the addition of this. If you are going to add coconut or nuts also you need to gently fold them into the batter at the very end.

  • Mash your bananas (3 over ripe is best, 2 works if that is all you have). 
  • Mix dry ingredients (flour sugar baking soda) in large bowl (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 coconut and nuts if you are adding those. 
  • If making a muffin recipe, fill cups 3/4 full and put in oven at 350 degrees for 14 minutes (makes 12) or just until they spring back when touched, you do NOT want to over bake them so they stay moist. 
    • when done remove from pan and put on a wire rack to cool instead

Fill remaining batter left into a loaf pan that has been sprayed with non stick spray and keep in oven for a total of about about 30 minutes or until it is light brown and springs back when touched lightly. Enjoy! You could make a few mini loaves of this too if you preferred that size for about 25 min. Mini bundt cakes are a fun shape and size too.

Coconut Banana Pineapple Bread

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:

And to round it out if you haven’t tried Pineapple Casserole Recipe with cheese…sounds weird but it is amazing.

Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!

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the typical mom
Banana Pineapple Muffins
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5 from 2 votes

Banana Pineapple Muffins

The most amazing coconut banana pineapple muffins or bread recipe ever! Super moist muffins and loaf that's perfect for brunch or breakfast.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana bread, bread, breakfast, pineapple
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 10
Calories 298kcal
Author The Typical Mom

Equipment

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. 
  • 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. 
  • If you want to make a loaf, fill sprayed pan and bake for 35-45 minutes or until toothpick in center comes out mostly clean with moist crumbs attached.
Nutrition Facts
Banana Pineapple Muffins
Amount Per Serving (4 oz)
Calories 298 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 57mg19%
Sodium 158mg7%
Potassium 188mg5%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 345IU7%
Vitamin C 2.1mg3%
Calcium 34mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Banana Pineapple Muffins
Recipe Rating




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Jana gana mana 52 seconds

Monday 3rd of April 2017

These are just perfect!!

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