Tropical Coconut Pineapple Banana Bread

Tropical Coconut Pineapple Banana Bread delivers a moist, flavorful twist on a classic. This recipe solves the problem of bland banana bread. After making this many times, I know the trick is to use fresh pineapple and coconut. The bread has a crispy outer layer and a soft, moist center. Try my Easy Sumac Onions for a flavorful side. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Sumac Onions Recipe for Flavorful Side Salad and Classic Creamy Macaroni Salad Recipe for Easy Summer Dinner.

What You'll Need for Tropical Coconut Pineapple Banana Bread

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 ripe bananas (mashed)
• 1 cup pineapple (finely chopped)
• 1/2 cup shredded coconut
• 1/2 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup sugar
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp allspice
• Optional: Fresh pineapple slices
• Optional: Shredded coconut
• Optional: Coconut flakes

How to Make Tropical Coconut Pineapple Banana Bread

1. Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix Batter: In a large bowl, mix mashed bananas, pineapple, coconut, flour, almond flour, sugar, coconut oil, vanilla, baking powder, baking soda, and salt.
3. Bake: Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Serve: Slice and serve warm with a topping of your choice.

Storing & Reheating Tropical Coconut Pineapple Banana Bread

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 5 days Make-ahead tip: Make up to 2 days in advance and store at room temperature

Freezing Tropical Coconut Pineapple Banana Bread

Freeze in an airtight container for up to 3 months

How to Reheat Without Drying It Out

Oven: Preheat oven to 300°F (150°C). Reheat slices for 10–15 minutes Microwave: Heat slices for 20–30 seconds

Recipe Notes

• Chef tip: Let the bread cool completely before slicing to avoid crumbling.
• Best substitution: Replace almond flour with more all-purpose flour if needed.
• Make-ahead: This bread can be made ahead and stored for future use.
• Scaling: Double the recipe for a larger loaf or use a 9×9-inch pan for a square version.
• Troubleshooting: If the bread is too dry, add a bit more coconut oil or pineapple juice.

Tropical Coconut Pineapple Banana Bread

⏱

Prep

15 min

🍳

Cook

55 min

⏳

Total

1 hr 10 min

🍽

Serves

1 loaf

Ingredients

Main Ingredients

• 2 ripe bananas (mashed)
• 1 cup pineapple (finely chopped)
• 1/2 cup shredded coconut
• 1/2 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup sugar
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Seasonings

• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp allspice

Optional Toppings

• Fresh pineapple slices
• Shredded coconut
• Coconut flakes

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix Batter: In a large bowl, mix mashed bananas, pineapple, coconut, flour, almond flour, sugar, coconut oil, vanilla, baking powder, baking soda, and salt.
3. Bake: Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Serve: Slice and serve warm with a topping of your choice.

Notes

• Chef tip: Let the bread cool completely before slicing to avoid crumbling.
• Best substitution: Replace almond flour with more all-purpose flour if needed.
• Make-ahead: This bread can be made ahead and stored for future use.
• Scaling: Double the recipe for a larger loaf or use a 9×9-inch pan for a square version.
• Troubleshooting: If the bread is too dry, add a bit more coconut oil or pineapple juice.

Storage

• Fridge: Store in an airtight container for up to 5 days
• Freezer: Freeze in an airtight container for up to 3 months
• Oven reheat: Preheat oven to 300°F (150°C). Reheat slices for 10–15 minutes
• Microwave reheat: Heat slices for 20–30 seconds
• Make ahead: Make up to 2 days in advance and store at room temperature

Nutrition Per Serving

• Calories: 280
• Protein: 4g
• Fat: 12g
• Carbs: 40g
• Fiber: 2g
• Sugar: 20g
• Sodium: 250mg
• Cholesterol: 15mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Tropical Coconut Pineapple Banana Bread FAQs

A Warm Final Note

I can’t wait for you to try Tropical Coconut Pineapple Banana Bread and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!