Description
A moist and flavorful Coconut Pineapple Banana Bread combining tropical pineapple and coconut flavors with ripe bananas for a deliciously sweet and tender loaf, perfect for breakfast or a snack.
Ingredients
Scale
Wet Ingredients
- ½ cup of butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1 very ripe banana, mashed
- 1 cup of crushed pineapple, undrained
Dry Ingredients
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ¼ cup of shredded coconut
Instructions
- Oven Preparation: Initiate the baking process by preheating your oven to 350 degrees Fahrenheit (175°C) to ensure it reaches the right temperature for even baking.
- Creaming Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb in the bread.
- Incorporating Eggs and Fruits: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate them. Then, stir in the mashed banana and crushed pineapple, which add moisture and natural sweetness.
- Combining Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning. Gradually add this dry mixture into the wet ingredients, mixing until just combined to avoid overworking the batter.
- Adding Coconut: Gently fold in the shredded coconut to the batter, ensuring it is evenly distributed without deflating the mixture.
- Baking the Bread: Transfer the batter into a greased 9×5 inch loaf pan. Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter once the flour is added; mix just until combined for a tender texture.
- Check bread at around 55 minutes as oven temperatures vary, and tent with foil if browning too quickly.
- Allow bread to cool in the pan for 10 minutes before transferring to a wire rack for complete cooling.
