The wedding has now come and gone and Steph and Andrew are now on the sunny beaches of Hawaii for their honeymoon while the rest of us get to stay home.
I am seriously green with envy (but so happy for them at the same time).
I tried to invite myself along on their 10-day vacation to that island paradise, but they didn’t even consider it.
So, I am dealing with the sadness of having to stay here- the most un-tropical place on Earth (Utah is a very dry desert!)- by adding a little “tropicalness” to my life (I don’t think that tropicalness is a word, but I am still going to go with it).
My family loves banana bread and at the end of each week, chances are that we have some bananas that are perfect candidates for banana bread.
I mixed it up this time by adding some of my favorite foods- pineapple and coconut- to my favorite banana bread recipe.
The result was a smashing success and received rave reviews from my entire family. Add a little “tropicalness” to your life and your banana bread with this simple and yummy recipe.
It’s quick, simple, delicious, and the perfect breakfast, snack or dessert.
Banana bread add ins:
This bread is delicious as is with the pineapple and coconut. However if you don’t like either of those add ins, are a few we highly recommend:
- M & M’s
- Peanut Butter Chips
- Chocolate Chips
- Walnuts or pecans
- Cream cheese swirls
- Nutella
- Butterscotch chips
Could I make these into muffins?
I have only made this recipe in a bread pan, but you could easily make this recipe using a muffin tin. It was so easy to make and full of flavor.
If you do make them in a muffin tin, we recommend spraying each hole with non stick cooking spray. You will also want to cook them for less time.
Watch how to make another banana favorite here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
These Nutella Banana Coconut Hot Pockets make the perfect dessert, breakfast, or snack. They are full of flavor and the perfect way to put ripe bananas to use. Watch how to make them, here:
Looking for more banana recipes? here are a few of our favorites:
- Banana Chocolate Chip Cookies
- Banana Cream Dessert Salad
- No Bake Banana Cream Pie Cake
- Frozen Chocolate and Peanut Butter Banana Bites
- Chocolate Banana Blender Muffins
Tropical Banana Bread Recipe
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3 eggs
- 2 teaspoons vanilla
- 1 cup canola oil, (or vegetable oil or applesauce can be substituted)
- 4-5 mashed ripe banana, (about 2 cups)
- 1 cup shredded coconut
- 1 (8 ounce) can crushed pineapple, with juice reserved
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine the flour, sugar, salt, cinnamon, and baking soda. In another bowl, mix together the eggs, oil, and vanilla. Add in the pineapple, coconut and bananas and stir. Pour the wet ingredients in with the dry ingredients and mix until they are just barely combined- don't overmix. Pour the batter into two 8x4" greased loaf pans.
- Bake for 65-75 minutes or until a toothpick inserted in the middle of the loaf of bread comes out clean. Let bread cool for 5-10 minutes before removing from pans and placing on a wire rack to continue cooling.
- In a small bowl, mix together the reserved pineapple juice and powdered sugar. Drizzle over the top of the warm bread and enjoy!
Notes
- M & M’s
- Peanut Butter Chips
- Chocolate Chips
- Walnuts or pecans
- Cream cheese swirls
- Nutella
- Butterscotch chips
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Never Miss Another Six Sisters’ Recipe Again:
Follow Six Sisters’ Stuff on Instagram |Facebook |Pinterest | YouTube
5 bananas AND crushed pineapple? I bet this is the most moist banana bread ever!!
I have loved coming to your blog for recipes! I especially love it because there are 6 girls in my family as well, and it is THE best!! I have loved it so much, that I always wanted to have all girls as well, so they could have as much fun as me and my sisters. But alas, 4 boys for me :). Thanks for sharing all your fun ideas!
Yum! I think I will have to try this next time I want to escape to a tropical paradise 🙂
Overripe bananas as usual, looking to do someone beyond my usual banana bread today and so glad I stumbled upon this!
Made 2 loaves yesterday and took one to work today. It was gone in 5 minutes. You would have thought I was the best cook in the whole world with all the compliments! DELICIOUS!!
This recipe looks amazing!
I’ve been using the following eggless Banana Bread recipe for my son who is egg-sensitive. http://foodieanonymous.com/eggless-banana-bread/ Do you think the coconut and pinapple will work well with the egg-free recipe, or would the batter be too moist (or is there such thing as too moist)? Thanks!
After I originally commented I clicked the -Notify me when new comments are added- checkbox and now each time a comment is added I get four emails with the same comment. Is there any way you possibly can remove me from that service? Thanks!
After I originally commented I clicked the -Notify me when new comments are added- checkbox and now each time a comment is added I get four emails with the same comment. Is there any way you possibly can remove me from that service? Thanks!
It Sounds Wonderful… What Is The Nutritional information On it??
This was DELISH!
Made it today and subbed out 1C flour with wheat flour, subbed 1C sugar with brown sugar, used coconut oil, unsweetened coconut, and added 1/2C shredded carrot and 3/4C craisins. TO DIE FOR! Obviously, it is a versatile recipe! Planning on subbing in some applesauce and adding flax next time! These made huge loaves and one loaf is already almost gone.
Thank-you for sharing this wonderful bread! My family and I devoured it! So yummy. I didn’t do the glaze to cut back on sugar and it was still delish! I bet the glaze is to die for! Thanks again!
I’m considering making mini loaves to put in welcome bags for our out-of-town guests for my daughter’s upcoming wedding. How many mini loaves do you think this recipe would make? And do you think I could freeze them after they’ve been glazed?
One loaf should make 3 mini loaves. This recipe makes 2 large loaves, so that should give you 6 mini loaves. If they look too shallow, for sure you could get 5 mini loaves. And you should be just fine freezing them after the glaze has been added. Good luck with all of the wedding plans!! What a fun and exciting time!
Made your tropical banana bread tonight, three small loaves and one medium from your origonal recipe. It tastes great. Cooked the small ones for an hour and the large one for 80 min. Nice taste.
I made this on Tuesday when I was snowed in with no milk. Passed the recipe on to my Mom who made it for brunch on Saturday, and it disappeared! The glaze is what really puts this over the top!
I just pulled 2 loaves out of the oven & my house smells so good! It looks pretty & I can tell it’s going to be very moist! Just wondering when the glaze goes on? Once they’re out of the loaf plans? Do you wait a little while? I’m afraid it’s just going to soak in if I glaze while too warm. TY for the great recipe!
You can put it on as soon as it is mostly cooled.
Great Recipe everyone I have shared it with have loved it. I actually added Macadamia nuts and sprinkled Coconut on the top of the loves before I cooked it for that toasted coconut flavor profile. I took it to a potluck (approximately 30 people) the other day and 2 loaves all gone before I even got my plate filled
We love to hear this!! Thanks for sharing. It’s a family favorite!
I started making this bread when you posted it in 2013. It is delicious and has been devoured everywhere I have taken it. I originally was looking for something different to bake for my girls elementary school PTO luncheons. It has been raved over for years. My girls are now in high school. I cannot thank you enough for sharing this recipe with all of us 11 years ago. I just recently started substituting coconut oil, and that has been a delicious addition