Pineapple Banana Coconut Bread

Even though, like most of us, I’m concentrating on fresh healthy foods right now, January is a also a pretty big baking month for me.  With weather this cold you cannot tell me that people are surviving on smoothies and no-bake energy balls — heck, I bake partly because I want to heat up the kitchen!  And I guess partly it’s because this month I can focus on making what I want to eat…hearty breads like Sunday’s rolls, and simple breakfast-y treats like this Pineapple Banana Bread.  I should have thrown coconut into that title, too, since there’s an equal portion of that in there.  And a little almond extract and a palmful of poppy seeds just to make things interesting.

Pineapple Coconut Bread with a pineapple glaze

This cake/bread is everything I crave…it’s moist, with a loose, raggedly crumb, and lots of flavor (and substance) from the banana and pineapple.  The glaze is made from the leftover pineapple juice and confectioner’s sugar and just tips it over into the sweets category; but for me it’s strictly a breakfast and coffee break luxury.

Glazed Pineapple Banana Bread

Bananas and canned pineapple make this a year round treat.  I always seem to have half a bag of coconut in my cupboard, and you could even add some chopped pecans, if you like, but isn’t it true, there is nothing more intoxicating on a snowy day than realizing you have everything you need right in your kitchen to make something sweet and warm from the oven like this.

A slice of Pineapple Banana Bread

Pineapple Banana Bread

Pineapple Banana Bread

Ingredients

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/2 tsp almond extract
  • 1 Tbsp poppy seeds (optional)
  • 1 ripe banana, well mashed
  • 1/2 cup well drained crushed pineapple (reserve the juice!)
  • 1/2 cup shredded coconut
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • glaze
  • 1 cup confectioner's sugar
  • reserved pineapple juice

Instructions

  1. Set oven to 350F
  2. Cream the butter and the sugar in the bowl of a stand mixer, or do it with electric beaters. Beat in the eggs, one at a time, and then the extract and poppy seeds.
  3. Blend in the drained pineapple, the mashed banana, and the coconut.
  4. Sift in the flour, baking powder, soda, salt, and just mix on low speed until everything is blended.
  5. Spray or lightly butter a standard loaf pan and line it with parchment paper with long overhanging ends (this is optional) so you can lift it out for glazing.
  6. Spread the batter evenly into the pan and rap it against the counter once or twice to release any air bubbles.
  7. Bake for about 65-70 minutes, until risen, golden brown, and a toothpick inserted in the center comes out without wet batter clinging to it.
  8. Cool on a rack before glazing.
  9. To make the glaze, mix the confectioner's sugar with enough of the reserved pineapple juice to make a spreadable glaze.,

Notes

recipe adapted from Taste of Home

http://theviewfromgreatisland.com/pineapple-banana-bread/

Glazed Pineapple Banana Bread

I confess I’m a glaze-a-holic.  At this point I feel like a quick bread is naked without one.  I had leftover juice from draining the crushed pineapple, so it was a natural leap to make the glaze.  But I did consider leaving it plain and eating it with a nice smear of whipped cream cheese.  You make the call, either way will be good.

Pineapple and Banana Quick Bread

Pineapple Banana Bread

 

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64 Responses to Pineapple Banana Bread

  1. Just got back from Hawaii last night, I brought tons of Kona Coffee so I am making this today. Hope it turns out. I read all the reviews so I am cutting off about 10 minutes to the cooking time. Hope it is ok, even though I know different ovens and elevations bake differently, I can go further if need be.

  2. Nora says:

    Loved this recipe but the baking time is way too long for my oven. 45-50 min is max.
    A delicious treat! Thank you.

    • Sue says:

      Thanks for the feedback Nora, and glad you liked it!

      • Nora says:

        Still my go to loaf. Love it. A confession: I make it in the food processor! Cream the butter/ sugar well on high, throw in whole banana, eggs, vanilla. Whiz it. Scrape sides well. Add pineapple, poppy seeds, coconut, whiz, scrape. Then dump in whisked dry ingredients and pulse just till mixed in.
        One bowl. No fuss no muss. Works great.

  3. Mary says:

    Just made this, and my husband loves it. So do I. Thanks for sharing such a simple, yet delicious recipe.

  4. Donna says:

    Don’t like coconut but like the flavor .if I used coconut flavoring how much would you suggest.

  5. Teri says:

    This was delicious and a big hit with my family – thanks for sharing!

  6. Debra says:

    instead of poppy seeds can you use chia seeds

    • Sue says:

      Hmmmm, not sure. I mean, chia seeds soak up liquid and turn gelatinous, so I think they might affect the texture!

    • Carolyn Hill says:

      That’s what I was just wondering too, about chia seeds. Maybe if I reduce the flour? Did you try it Debra, and if you did, how did it turn out?

  7. Kathy says:

    This recipe is simply delicious! I made muffins rather than the loaf. I used fresh pineapple and 2 mashed bananas. My new favorite banana bread recipe. I am making it again tonight!

  8. Taniesha says:

    I’m baking this as we speak but did twerk the recipe a little I don’t like coconut flakes so I used coconut flavor. So I hope it turns out good.

  9. Jen says:

    I love baking. I have made many different banana breads.. This one sounds delightful..I’m baking it right now.. May have put a little too much pineapple juice in? We shall see.. Thx Sue.. Keep those recipes coming..?

  10. Alecia Lott says:

    Sue, I’m kinda late to the party but…Yum!! This is my new favorite banana bread, I love the tropical flavors and wish I had some Kona coffee to go with it. :) I was skeptical at first about the poppy seeds but the crunch is perfect, and unlike many other banana breads it’s not overwhelmingly mushy and banana-y. Now don’t hate me but I did some things differently: I’m a vegan so I used 1/2 cup of coconut oil instead of the butter, and subbed powdered egg replacer for the eggs. I added 1 tsp. vanilla, because…just because vanilla is never a bad idea! I dislike shredded coconut (the texture, ugh) so left that out, but the coconut oil was unrefined so it gave just a hint of the flavor. And I forgot to make the glaze!! It was excellent without it, though. Great breakfast bread that my husband and I devoured. Thank you!

  11. Renee says:

    I just found your website and this recipe and I’m glad I did! I will definitely make this in the next few days. The photography is awesome too. The only thing I cannot relate to is a day with snow.

  12. Lisa Shaw says:

    First…I LOVE your site and your recipes The recipes are always full of such amazing flavor! This is in the oven as I type and smells AMAZING!! I made a few switches to make it a “bit” healthier or so I convinced myself its healthier! LOL ! I used 1/2 whole wheat pastry flour, cut the sugar in half and used coconut sugar instead of cane sugar and doubled up on the bananas for some sweetness. I’m gonna try the cream cheese and pineapple like someone suggested! I can’t wait to taste it!!! Thanks for this yummy recipe!!

  13. Lilie says:

    This sounds delish and will be making this today. Just wondering though what size is the 1 banana? Or is there a measurement? Bananas come in tons of sizes. Lol

    • Sue says:

      I just used a regular, standard size banana Lille. A little bit of variation won’t hurt the recipe, but let’s just say about 1/2 cup of mashed banana.

  14. Jennifer says:

    Would this work with fresh pineapple? I am always looking for new things to use up fresh pineapple.

  15. Nadia says:

    I`ve tried it yesterday. And the result is amazing! Thank you for such a brilliant recipe!

  16. Tracie says:

    Love love love this bread made it today!

  17. Louise says:

    So, I hate to be the downer – but this is not one of my favorite recipes from The View. I’ve made tons of Sue’s recipes and they have been superb but I found this one a bit dry and without enough flavor. Sorry…..

  18. Made this with Splenda instead of sugar and it was great. Then mixed the pineapple juice with cream cheese to frost it with. As a diabetic, the carbs from the flour were enough to deal with–and Splenda doesn’t really become a glaze, no matter how much you add.

  19. Lisa says:

    Would omitting the coconut affect anything other than taste? My daughter LOVES pineapple and loves banana bread, but hates coconut. Thanks!

  20. Kirkley says:

    I really want to try this recipe because it sounds & looks delish, but I don’t have any almond extract. :( Do you think using vanilla extract in its place would be ok? *fingers crossed*

  21. REA says:

    This looks so GOOD!!!! There goes me cutting down on eating sweets for new year’s resolution.
    http://LivingItUpAlternatively.blogspot.com

  22. Mmm! This looks divine. I’ve had my fair share of banana bread in my life but never with pineapple. Top this with some toasted coconut and you have the perfect tropical delight.
    http://www.theroadtohoney.com

  23. Nancy says:

    This bread came out great! I have a wonky electric oven so I could have gone a bit less on the baking. Made a bit more icing, soooooo good thanks!

  24. I do the same thing with baking! I love how it means I don’t have to pay as much for heating (in my head, anyway) and I get something delicious out of the deal too. Like your gorgeous loaf! I love the idea of combining banana bread with pineapple and poppy seeds. I definitely need to try that flavor combo sometime! Pinned!

  25. Barbara says:

    I do love your take on banana bread, Sue. Am getting so tired of the same old recipes….adding pineapple and coconut sounds great, think I’d go for the pecans as well! The pineapple glaze looks so good running down the sides!

  26. Amanda says:

    Pineapple is such a great addition to banana bread! This sounds delicious!

  27. We do a lot of baking in January, too. As well as the other 11 months of the year. ;-) Just can’t help ourselves! This is wonderful — thanks. And Happy New Year!

  28. grace says:

    ho. lee. smokes. that’s some tender, soft banana bread, sue! it’s like a pillow! fantastic recipe–the glaze is outstanding too!

  29. Robin says:

    I LOVE this idea. Can’t wait to make it. Actually from what I have seen of your recipes they are all intriguing. Thank you for “cutting loose” in the kitchen. Keep them coming.

  30. We’re on the same wave length Sue. We’ve been drinking Pineapple Banana Green Smoothies this week – so good, but if you don’t tell anyone, I think I’ll swap mine in today for a BIG slice of this delicious looking bread!

  31. Christina says:

    Oh my, oh my, oh my! What can I say? LOVE the look of this bread! I’m going to have to buy bananas just to make them go brown so I can make this awesome delight!

  32. Definitely pinned. And how nice is it to have the oven on on cold days and thankful that you don’t need to pop to the shops for any ingredients. This looks fantastic and like you hate wastage and like the way you put the pineapple syrup to good use. Happy New Year.

  33. We are on the same wavelength with our banana bread posts. Love the tropical twist you gave this!

  34. This looks so tropical with pineapple, coconut and banana!! What a lovely loaf :)

  35. okay so this is it! This is the best banana bread I have seen. I have used raisins in mine, coconut and nuts but never pineapple and i love that idea!

  36. Dom says:

    mmmm… pineapple and banana… lovely and tropical, just what we need here in the very grey skied London!… Happy New Year to you xxx

  37. Loving this combination of flavours! Must try :)

  38. SusanR says:

    Heading to the kitchen to start baking this right now! My espresso machine died last night. So sad! I need something yummy for breakfast!

  39. Haha – naked bread! This is a wonderful treat Sue. Love the flavor combinations and baking anytime of the year works for me! This loaf is perfectly crave-able and a breakfast luxury I would truly enjoy! Bravo :)

  40. Monique says:

    I bet this is fantastic!

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