The banana bread with coconut and pineapple is an exotic twist on the classic American dessert, featuring a soft texture and an intoxicating aroma. The ripe bananas provide a sweet and creamy base, while the pineapple, with its tropical flavor, adds freshness and pleasant moisture to the batter, making each slice irresistibly juicy.
The grated or shredded coconut completes the flavor of the dessert, providing a slight crunch and an aromatic note that immediately evokes tropical landscapes. The combination of these three ingredients creates a perfect balance, with the sweetness of the banana blending with the tartness of the pineapple and the delicate flavor of the coconut, transforming this banana bread into a rich and satisfying taste experience.
It’s perfect for a special breakfast or an afternoon break, perhaps accompanied by a cup of tea or coffee, and it’s the ideal dessert for those who love tropical notes but seek the simplicity and comfort of traditional banana bread.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the banana bread with coconut and pineapple:
- 3 ripe bananas
- 2 medium eggs (at room temperature)
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup canned pineapple (drained and chopped)
- 1/2 cup chopped nuts (coarsely)
- as needed butter
- as needed flour
Tools for the banana bread with coconut and pineapple:
- 1 Loaf Pan
- 2 Bowls
- 1 Electric Whisk
Steps for preparing and baking the banana bread with coconut and pineapple:
Peel the three ripe bananas, remove any strings and slice them, then mash them well with a fork to form a puree.
In a large bowl, combine the eggs with the brown sugar and beat well with an electric whisk, add the melted butter and vanilla extract and beat the mixture again, then add the previously sifted baking powder and baking soda.
When you have a homogeneous mixture, add the banana puree and mix well with a spatula, then gradually add the sifted flour and mix well with the spatula, finally add the shredded coconut and the pineapple chopped into small pieces.
Mix well to obtain a homogeneous mixture.
Butter and flour a loaf pan, then pour in the mixture, level it well then dip a knife or a spatula in melted butter and make a central incision.
Bake in a preheated oven at 350°F for 60 minutes, always do the toothpick test, if after 30 minutes you see that the surface tends to darken too much, cover it with a sheet of aluminum foil.
Let the cake warm or cool before consuming it.
FAQ (Frequently Asked Questions)
I have fresh pineapple, can I use it?
Absolutely, just chop it into small pieces and then dry it well with a cotton cloth or paper towel.
What can I add to make it even more delicious?
Dark chocolate chips.
