Hawaiian Banana Pineapple Bread or Muffins

The most amazing coconut banana pineapple bread recipe ever! Super moist muffins and loaf that’s perfect for brunch or breakfast.

I’m a sucker for homemade banana bread, but I like it super moist! Years ago I started making coconut banana bread 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 bread ever, it would be a great addition to our upcoming Mother’s Day brunch! The pineapple not only gives it a great flavor and added texture but made it super moist as well. Perfect breakfast muffins! (originally published 4/17)

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. 😉

The key is to not over bake this 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:

Hawaiian Banana Pineapple 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. That is why I tweaked it a bit for this one, and shared our banana bread bundt cake recently.

1. Ripe bananas
2. Butter
3. Sugar
4. Coconut
5. Crushed pineapple
6. Eggs
7. Flour – this is how to measure flour
8. Baking powder and 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.

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 (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. 
• Fill muffin cups 3/4 full and put in oven at 350 degrees for 14 minutes (make 12) or just until they spring back when touched, you do NOT want to over bake them so they stay moist. 

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 28 minutes or until it is light brown and springs back when touched lightly. Enjoy!

Coconut Banana Pineapple Bread

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:

• Then try our super moist zucchini pineapple bread
• And 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 pineapple upside down cupcakes in a muffin tin
• During the summertime when we have gardens that are bursting we make banana zucchini muffins

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