With the addition of pineapple and coconut, this banana bread is moist and tropical! So tasty! To create this recipe, I modified a number of others. Additionally, a mixer is not required!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 1 loaf |
Ingredients
- ½ cup coconut oil, melted
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 3 very ripe bananas, mashed
- ½ (8 ounce) can crushed pineapple, drained
- ½ cup flaked coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Combine coconut oil, eggs, and vanilla extract in a large bowl; whisk well to combine. Add flour, sugar, baking soda, cinnamon, and salt. Stir well until combined. Fold in bananas, pineapple, and coconut; stir until just blended. Pour batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.
- Substitute 1/2 cup stevia for 1/2 cup white sugar if desired.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 104 mg |
| Sugars | 28 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful! Quite tasty! I made recipe as is and only added a few crushed pecans.
I only had two bananas and I didn’t add the coconut slivers, I also blended instead of folding. Happy with the results