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–+ servings
Freshly baked pineapple bread loaf on a white plate, reminiscent of delicious banana pineapple muffins, with a bowl of pineapple chunks in the background.
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5 from 2 votes

Banana Pineapple Bread Recipe

The most amazing coconut banana pineapple muffins or bread recipe ever! Super moist muffins and loaf that's perfect for brunch or breakfast.
Prep Time15 minutes
Cook Time40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana bread, bread, breakfast, pineapple
Servings: 10
Author: Justine

Equipment

  • 1 9x5 loaf pan or muffin tin
  • 2 bowls

Ingredients

  • 1.5 cup all purpose flour
  • 3/4 tsp baking soda
  • 6 tbsp butter softened
  • 1.5 tsp vanilla
  • 2/3 cup sugar white granulated
  • 3 large bananas ripe, browned, about 1 cup mashed
  • 1 large egg at room temperature ideally
  • 3/4 cup coconut sweetened, shredded
  • 1/2 cup crushed pineapple drained

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

Serving: 4oz | Calories: 298kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 158mg | Potassium: 188mg | Fiber: 1g | Sugar: 23g | Vitamin A: 345IU | Vitamin C: 2.1mg | Calcium: 34mg | Iron: 1.5mg