Coconut-Pineapple Banana Bread

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

This is a nice "tropical" flavored banana bread. Instead of walnuts, substitute chopped macadamias for a more tropical flavor.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Spray 9 x 5-inch loaf pan with cooking spray.
  3. Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
  4. Set aside.
  5. Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
  6. Add banana, vanilla and pineapple.
  7. Mix until blended.
  8. Add flour mixture and beat on low until just moist.
  9. Stir in walnuts and coconut.
  10. Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
  11. Cool in pan 10 minutes on wire rack.
  12. Remove from pan and cool completely.
  13. Store in airtight container.


Most Helpful

This bread is amazing!! Made as written except I used fat-free vanilla yogurt rather than the plain and it cooked up nicely in 58 minutes. Will be making often since I have lots of overly ripe bananas in the freezer. Made for Everyday is a Holiday Tag 5/2010.

AZPARZYCH May 15, 2010

Wow, is this ever wonderful, Mikekey! The flavours are so incredible, and so different than traditional banana bread! I had to sub light sour cream, as I had no yogurt on hand, and I used three bananas instead of two, as they were smaller than the size I'm used to. I think you can see in the picture that it is more moist because of that - and believe me, no one was complaining! I contemplated taking ProductOfTupelo's idea with a pineapple glaze, but this time I went without, and am thrilled to have used the left over pineapple in recipe #312122 - cookies I highly recommend with the leftovers! Thanks, Mikekey, for sharing this delicous breakfast treat!

Katzen March 01, 2010

I added a pineapple/confec. sugar glaze while bread was still warm. AWESOME!

ProductOfTupelo August 09, 2009

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