Description
Tropical Banana Paradise Bread is a moist and flavorful quick bread combining the natural sweetness of ripe bananas and crushed pineapple with the tropical crunch of shredded coconut and optional nuts. This easy-to-make loaf is perfect for breakfast, snack time, or dessert, bringing a burst of island-inspired taste to your kitchen with a soft crumb and warm cinnamon undertones.
Ingredients
Scale
Main 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)
Instructions
- Preheat 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 the bread doesn’t stick.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or whisk until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
- Add Wet Ingredients: Mix in the mashed bananas, drained crushed pineapple, eggs, and vanilla extract into the butter and sugar mixture. Stir well to combine fully.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon if using, ensuring even distribution of the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep the bread tender.
- Add Coconut and Nuts: Fold in the shredded coconut and chopped walnuts or pecans if you choose to include them, distributing them evenly throughout the batter.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula for uniform baking.
- Bake: Bake in the preheated oven for 60 to 70 minutes. Check doneness by inserting a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs but no wet batter.
- Cool: Allow the bread to cool in the loaf pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- Make sure bananas are ripe with brown spots for optimum sweetness and moisture.
- Drain pineapple well to avoid excess moisture in the batter.
- For a nut-free version, omit the walnuts or pecans.
- Storage: Keep the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well for up to 2 months; thaw overnight in the refrigerator.
- Adding the cinnamon is optional but adds a warm spice note that complements the tropical flavors.
