Moist Pineapple Banana Bread with Coconut
Mashed banana and crushed pineapple make this pineapple banana bread incredibly soft and tender. Its tropical flavor gets an extra boost from a layer of toasty coconut flakes on top, while brown butter adds a nutty, toffee-like richness that takes this loaf to the next level.
Servings: 10 slices
Equipment
Ingredients
- 4 oz unsalted butter brown
- ⅚ cup mashed banana equal ½ cup + ⅓ cup
- ½ cup crushed pineapple with juice
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup brown sugar packed
- 1 ¾ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoon sweetened coconut flakes for topping
- Melted butter or baking spray for pan
Instructions
- Brown butter - Place the butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty - about 8 to 9 minutes - remove from heat and set aside to cool.4 oz unsalted butter
- Prepare wet ingredients - Mash the bananas with a potato masher in a large mixing bowl. Add crushed pineapple, cool brown butter, eggs and vanilla. Beat with a whisk until thoroughly combined.⅚ cup mashed banana, ½ cup crushed pineapple, 2 large eggs, 1 teaspoon pure vanilla extract
- Add sugar - Add brown sugar and beat again until completely incorporated.¾ cup brown sugar
- Combine dry ingredients - Sift flour, baking soda and baking powder directly into the bowl with the wet ingredients. Sprinkle kosher salt on top. Mix gently with a whisk or a spatula until just combined, the batter can be lumpy and doesn’t need to be completely smooth. Cover with a towel and set aside.1 ¾ cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon kosher salt
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F while the batter rests.
- Prepare the baking pan - Brush a loaf pan generously with melted butter, line it with a longer piece of parchment paper leaving the excess hanging over the sides. Brush the top of the parchment paper with more melted butter.Melted butter or baking spray for pan
- Bake - Transfer pineapple banana bread batter to the prepared pan, sprinkle coconut flakes over the top and bake in the preheated oven for approximately 60 minutes, until a toothpick inserted into the center comes out clean with no wet batter attached.2 tablespoon sweetened coconut flakes
- Cool - Remove from the oven and let cool completely on a wire rack. To remove banana bread from the pan, simply lift it out using the excess parchment paper as handles.
Notes
- Storage: you can keep your banana bread in an airtight container at room temp for 3 days, and in the fridge for 1 - 2 weeks. Or you can freeze leftovers, wrapped in plastic individually, for 3-6 months.
- Reheating: I love serving banana bread slightly warm. Simply wrap a slice in plastic wrap or cover it with a damp paper towel, then microwave for 15–20 seconds until warmed through. If it’s frozen, heat it in short bursts, checking as you go until it’s perfectly warm.
Nutrition
Calories: 276kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 241mg | Potassium: 158mg | Fiber: 2g | Sugar: 21g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
