Description

This Tropical Banana Paradise Bread combines the natural sweetness of ripe bananas and crushed pineapple with the tropical flair of shredded coconut and a hint of cinnamon. Moist and flavorful, this loaf is perfect for breakfast, snacks, or a delightful dessert. Enhanced with optional nuts for added texture, it’s a tropical twist on classic banana bread that brings sunshine to your kitchen.

Ingredients

Scale

Fruit and Moist Ingredients

2 ripe bananas, mashed
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 tsp vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon (optional)

Optional Add-ins

1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using a mixer or by hand until the mixture becomes light and fluffy, helping to incorporate air for a tender crumb.
Add Wet Ingredients: Mix in the mashed bananas, crushed pineapple (drained), eggs, and vanilla extract into the butter and sugar mixture. Stir well to combine all the wet ingredients uniformly.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon if using. This ensures even distribution of the leavening agents and spices.
Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
Add Coconut and Nuts: Fold in the shredded coconut and the chopped walnuts or pecans if you choose to use them, distributing them evenly throughout the batter.
Transfer to Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
Bake the Bread: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean, ensuring the bread is fully cooked.
Cool the Bread: Allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing, which helps set the texture.

Notes

Drain the crushed pineapple well to prevent excess moisture that can make the bread soggy.
Use ripe bananas for the best natural sweetness and flavor.
Optional cinnamon adds a warm spice note but can be omitted if preferred.
Chopped nuts add crunch and texture, but they are completely optional.
Test the bread by inserting a toothpick near the center; it should come out clean or with just a few crumbs attached.
Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a gluten-free version, substitute all-purpose flour with an appropriate gluten-free baking flour blend.