Classic Tropical Banana Nut Bread
This Tropical Banana Nut Bread is a delightful twist on the classic banana bread, bursting with the flavors of pineapple and coconut. It's perfect for breakfast or as an afternoon treat, bringing a taste of the tropics into your kitchen.
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Ingredients for Classic Tropical Banana Nut Bread
Butter: The unsalted butter adds richness and helps create a tender crumb.
Sugar: Granulated sugar sweetens the bread just right, balancing the tartness of the pineapple.
Eggs: These bind the ingredients together while adding moisture.
Vanilla Extract: Vanilla enhances the overall flavor, adding a warm note.
Bananas: Ripe bananas are key for sweetness and moisture, so use those brown-spotted ones!
Crushed Pineapple: Adds a juicy burst of tropical flavor that pairs perfectly with the banana.
Coconut Milk: This brings a subtle coconut flavor and extra moisture.
Flour: All-purpose flour provides the structure for your bread.
Baking Soda: This helps the bread rise, making it light and fluffy.
Salt: A little salt enhances the sweetness and balances the flavors.
Walnuts: Adds a nutty crunch that complements the softness of the bread.
Shredded Coconut: Enhances the tropical theme with its sweet, nutty flavor.
Classic Tropical Banana Nut Bread Tips & Tricks
- If your bananas aren't ripe enough, speed up the process by placing them in a paper bag overnight.
- For a bit more texture, toast the walnuts and coconut before adding them to the batter.
- Check the bread at 60 minutes. If the top is browning too fast, tent it with aluminum foil.
Serving Ideas for Classic Tropical Banana Nut Bread
This bread pairs wonderfully with a dollop of Greek yogurt or a slather of creamy butter. For a more indulgent treat, serve it with a scoop of vanilla ice cream on the side. A tropical fruit salad makes for a refreshing accompaniment too.
Frequently Asked Questions
- Can I use frozen bananas?
- Yes! Just thaw them first, and make sure to drain any excess liquid.
- What if I don’t have coconut milk?
- You can substitute regular milk or almond milk, but you might miss a bit of the coconut flavor.
- Can I make this bread gluten-free?
- Yes, you can use a 1:1 gluten-free flour blend instead of all-purpose flour.
Classic Tropical Banana Nut Bread Recipe Walkthrough
Start by preheating your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to ensure your bread doesn’t stick. In a large bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy. This should take about 2-3 minutes with a hand mixer.
Next, add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that extra layer of flavor. Now, it’s time to bring in the tropical stars: mashed bananas, crushed pineapple, and coconut milk. Mix everything until it's well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to your wet banana mixture. Stir gently — just until everything is combined. Overmixing can make the bread dense, and we want it light and tender.
Fold in the chopped walnuts and shredded coconut. This step is where the bread gets its delightful texture and tropical taste. Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
Place the pan in your preheated oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
Why This Classic Tropical Banana Nut Bread Works
- Unique blend of banana, pineapple, and coconut for a tropical twist.
- Moist and flavorful with a satisfying crunch from walnuts.
- Simple to make with easy-to-find ingredients.
- Perfect for using up overripe bananas.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 4 bananas)
- 1/4 cup crushed pineapple, drained
- 1/4 cup unsweetened coconut milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
Step-by-step Instructions
- 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- 2. In a large bowl, cream together the butter and sugar until light and fluffy.
- 3. Beat in the eggs one at a time, then stir in the vanilla extract, mashed bananas, crushed pineapple, and coconut milk.
- 4. In a separate bowl, combine the flour, baking soda, and salt.
- 5. Gradually add the dry ingredients to the banana mixture, stirring just until combined.
- 6. Fold in the chopped walnuts and shredded coconut.
- 7. Pour the batter into the prepared loaf pan.
- 8. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- 9. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.