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)
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.
Here’s how we make it:
Banana Pineapple Bread
- Ripe bananas
- Crushed pineapple
- Flour – this is how to measure flour
- Baking powder and soda
- Walnuts optional
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.
- 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.
If you love the best coconut banana pineapple bread recipe here you should try our:
- zucchini pineapple bread
- sour cream blueberry banana muffins
- coconut banana bread
- pineapple upside down cupcakes
- banana zucchini muffins
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Banana Pineapple Bread
- 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!