banana pineapple bread

This Banana Pineapple Bread is incredibly moist and is ever so slightly coconut flavored thanks to the coconut oil in the batter. You'll definitely want seconds of this easy banana bread recipe! 

Coconut Oil Banana Pineapple Bread

eggs

coconut oil, melted*

buttermilk**

sugar

light brown sugar, packed

vanilla extract

all-purpose flour

baking powder

baking soda

nutmeg, optional but recommended

salt,

mashed ripe bananas (2 large or 3 small ripe bananas)

pineapple, diced (I used frozen)***

Preheat oven to 350F. Spray two 8-by-4-inch loaf...

Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside.

In a large bowl, combine the eggs, coconut...

In a large bowl, combine the eggs, coconut oil, buttermilk, sugars, vanilla, and whisk to combine.

Add the flour, baking powder, baking soda, nutmeg,...

Add the flour, baking powder, baking soda, nutmeg, optional salt, and stir to just incorporate; don’t overmix because the gluten will overdevelop and bread will be tougher.

Stir in bananas. Stir in pineapple (if using...

Stir in bananas. Stir in pineapple (if using frozen, just add it frozen, no need to thaw it first. If using fresh or canned, make sure it’s well-drained or it could water-down the batter).

Pour batter into prepared pans and bake for...

Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean (banana bread is gooey and it may not come out perfectly clean). If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in last 15 minutes of cooking, or tent the pan with foil; although I don’t suspect this will be an issue.

Allow bread to cool in pan for about...

Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling. Optionally serve with Browned Butter Vanilla Glaze or Make Pineapple Butter rather than Strawberry Butter.

Bread will keep for up to 1 week...

Bread will keep for up to 1 week in an airtight container or large Ziplock at room temperature (I wrap my fully cooled bread in Clingwrap, then I place it in a gallon-sized Ziplock). Second loaf may be frozen for up to 3 months.

This banana and pineapple bread is the perfect snack, breakfast, or even a light dessert! It's easy to make, but oh-so-tasty.&nbsp;

Pineapple Banana Bread Recipe

butter

brown sugar

bananas (going brown preferably as they are sweeter)

vanilla

tsp baking soda

Pre-heat your oven to 350 degrees Fahrenheit. Then, peel the bananas and put them into your mixing bowl.

Using the whisk attachment, run this for about a minute until the bananas are niced and mashed up.

Then, place the butter in a microwave safe bowl and heat for about 10-20 seconds until melted. Add this to your mashed bananas in your mixing bowl.

Next, add both the brown sugar, the granulated sugar, and the eggs and mix until smooth for about a minute. Add your vanilla and baking soda next and mix until fully incorporated.

Finally, you will add the flour 1/2 cup at a time, making sure to mix well between each addition. The last step is to add the drained pineapples to the batter and stir until they are evenly distributed.

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Coconut Oil Banana Pineapple Bread

Pineapple Banana Bread Recipe

Top 2 banana pineapple bread recipes from across the web

The most viewed banana pineapple bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Oil Banana Pineapple Bread

Pineapple Banana Bread Recipe

The most viewed banana pineapple bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine