Description
A tropical twist on classic banana bread featuring crushed pineapple and shredded coconut for moistness and flavor, perfect for pairing with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1.5 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Wet Ingredients
- 2 eggs
- 1/2 cup castor sugar
- 1/3 cup vegetable oil
- 2 bananas, mashed
- 1 cup crushed pineapple, not drained
- 1.5 tsp vanilla extract
Additional
- 1/4 cup shredded unsweetened coconut (+ extra for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180 C (350 F). Grease an 8"x4" loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until evenly combined.
- Whisk Eggs and Sugar: In a separate large bowl, whisk the eggs and castor sugar until well blended and slightly frothy.
- Add Wet Ingredients: To the egg mixture, add the vegetable oil, mashed bananas, crushed pineapple (with juice), and vanilla extract. Mix well to combine all wet ingredients smoothly.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture and stir gently until no dry streaks remain, ensuring not to overmix to keep the bread tender.
- Fold in Coconut: Gently fold shredded unsweetened coconut into the batter, distributing it evenly throughout.
- Pour and Top: Pour the batter into the prepared loaf pan. Sprinkle additional shredded coconut evenly on top for a toasted texture after baking.
- Bake: Bake in the preheated oven at 180 C (350 F) for 45 minutes until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10-15 minutes. Then carefully turn it out onto a wire rack and let it cool completely to set.
- Serve: Slice and serve with tea or coffee. Enjoy this tropical banana bread for dessert or snack time!
Notes
- You can substitute castor sugar with granulated sugar if unavailable.
- For a nuttier flavor, add 1/2 cup chopped macadamia nuts or walnuts.
- Make sure bananas are very ripe for maximum sweetness and moisture.
- If you prefer a less moist bread, drain some pineapple juice before mixing.
- Use unsweetened shredded coconut to avoid extra sweetness and balance flavors.
- Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
