Tropical Coconut Banana Bread

🕒 Prep: 15 min
🔥 Cook: 1 hour 5 min
🍽 Serves: 10
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Tropical Coconut Banana Bread is your new favorite twist on the classic. With bursts of pineapple and the crunch of macadamia nuts, this recipe transports your taste buds straight to a sun-soaked island. Perfect for breakfast, a snack, or dessert, it's a delightful way to use those overripe bananas!

Ingredients for Tropical Coconut Banana Bread

Flour provides the structure for the bread, giving it that classic, comforting texture. Baking soda acts as the leavening agent, helping the bread rise and become fluffy. A pinch of salt enhances all the flavors, balancing the sweetness. Butter brings richness and a tender crumb, while brown sugar adds depth with its caramel-like notes. Eggs bind everything together and contribute to the bread's texture. Vanilla extract adds warmth and enhances the overall flavor profile. The star, of course, is the mashed bananas, which add moisture and sweetness. Shredded coconut offers a chewy texture and tropical flair. Crushed pineapple introduces a juicy burst of flavor. Finally, macadamia nuts provide a delightful crunch and nuttiness that complements the tropical theme.

Tips & Tricks

  • Make sure your bananas are overripe — the spottier, the better, for maximum sweetness and flavor.
  • Drain the crushed pineapple well to avoid excess moisture, which can make the bread soggy.
  • Lightly toast the macadamia nuts for an extra boost of flavor before adding them to the batter.
  • For easy mashing, place bananas in a zip-top bag and squish with your hands.

Serving Suggestions

Consider serving this tropical bread slightly warmed with a smear of salted butter. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. A drizzle of honey could add a lovely touch of sweetness if you're feeling fancy.

Frequently Asked Questions

Can I use frozen bananas?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing.
What if I don't have macadamia nuts?
You can substitute with walnuts or pecans for a different, but still delicious, nutty crunch.
How should I store the bread?
Keep it wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Tropical Coconut Banana Bread Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and give your 9x5 inch loaf pan a good greasing. You want the bread to slide out easily after baking, so don't skimp here. In a medium bowl, mix together the flour, baking soda, and salt. Set this aside for a moment. You'll be coming back to it soon.

In a large bowl, cream the softened butter and brown sugar together until it's light and fluffy. This usually takes a couple of minutes with a hand mixer. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and your perfectly mashed bananas. The aroma at this point is already inviting.

Gradually mix in the dry ingredients, being careful not to overmix. The moment the flour mixture is just incorporated, stop. Fold in the shredded coconut, crushed pineapple, and macadamia nuts with a spatula. This is where the tropical magic happens.

Pour the batter into the prepared loaf pan, smoothing out the top with the back of your spatula. Place it in the oven and bake for 60-65 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. This waiting part is tough, but worth it.

Why You'll Love This Recipe

  • Infused with tropical flavors for a unique twist on traditional banana bread.
  • Easy to make, with simple steps and no fancy equipment required.
  • Versatile enough to enjoy as a breakfast treat or a sweet afternoon pick-me-up.
  • Uses pantry staples and can help reduce food waste by using overripe bananas.

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/3 cups mashed overripe bananas
1 cup shredded coconut
1/2 cup crushed pineapple, drained
1/2 cup chopped macadamia nuts

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a medium bowl, mix flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and mashed bananas.
4. Mix in the dry ingredients until just incorporated.
5. Fold in the shredded coconut, crushed pineapple, and macadamia nuts.
6. Pour the batter into the prepared loaf pan.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

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