Description
Tropical Banana Pineapple Bread with Coconut and Nuts – A Moist Island-Inspired Classic
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/4 cups mashed ripe bananas (about 3 medium bananas)
- 1 cup crushed pineapple with juice (from an 8-ounce can)
- 1/2 cup plus 1 tablespoon neutral oil
- 1/2 cup chopped macadamia nuts, lightly toasted
- 1/2 cup chopped pecans or walnuts, lightly toasted
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan.
- Toast nuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Cool and chop.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl beat eggs, then mix in vanilla, coconut extract, mashed bananas, crushed pineapple with juice, and oil.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Fold in toasted nuts and shredded coconut.
- Pour batter into prepared loaf pan and spread evenly.
- Bake 55 to 65 minutes until a toothpick inserted in the center comes out clean.
- Cool in pan 15 minutes, then transfer to wire rack to cool completely before slicing.
Notes
- Prep Time: 15 minutes
- Cook Time: 55 to 65 minutes
- Category: Baking
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg