Indulge in a tropical paradise with the tantalizing Coconut Pineapple Banana Bread. This delectable treat combines the vibrant flavors of coconut, pineapple, and banana, creating a symphony of sweet and tangy sensations. Each bite transports you to a sun-kissed beach, surrounded by swaying palm trees and the gentle sound of waves crashing against the shore. With three variations to choose from, this recipe caters to every taste preference. The Classic Coconut Pineapple Banana Bread offers a harmonious blend of flavors, while the Cream Cheese Swirl adds a luscious, creamy layer that elevates the bread to new heights. For a delightful twist, the Chocolate Chip Coconut Pineapple Banana Bread introduces rich chocolate chips that complement the tropical flavors perfectly. No matter your choice, each variation promises a moist, tender crumb and a golden-brown crust that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT-PINEAPPLE BANANA BREAD
This is a nice "tropical" flavored banana bread. Instead of walnuts, substitute chopped macadamias for a more tropical flavor.
Provided by Outta Here
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Spray 9 x 5-inch loaf pan with cooking spray.
- Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
- Set aside.
- Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
- Add banana, vanilla and pineapple.
- Mix until blended.
- Add flour mixture and beat on low until just moist.
- Stir in walnuts and coconut.
- Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on wire rack.
- Remove from pan and cool completely.
- Store in airtight container.
PINEAPPLE COCONUT OIL BANANA BREAD RECIPE - (4.4/5)
Provided by cecelia26_
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside. (I have not tried it but I suspect you could bake as muffins, mini loaves, or in a Bundt pan, adjusting baking times accordingly). In a large bowl combine the eggs, coconut oil, buttermilk, sugars, vanilla, and whisk to combine. Add the flour, baking powder, baking soda, nutmeg, 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 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 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 tent the pan with foil. Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling.
Tips:
- Use fresh and ripe bananas for the best flavor and texture.
- Be sure to mash the bananas well before adding them to the batter.
- If you don't have coconut milk, you can use regular milk or almond milk.
- Add a teaspoon of vanilla extract or almond extract for extra flavor.
- Top the bread with a mixture of coconut sugar and chopped nuts before baking for a crunchy topping.
- Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Conclusion:
This coconut pineapple banana bread is a delicious and easy-to-make treat that's perfect for breakfast, brunch, or dessert. The bread is moist and flavorful, with a perfect balance of sweetness and tartness. The coconut and pineapple add a tropical flair, while the banana adds a rich and creamy texture. This bread is sure to be a hit with everyone who tries it!
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