Description
A tropical twist on classic banana bread, featuring crushed pineapple and shredded coconut for a refreshing and moist loaf.
Ingredients
- 1.5 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large eggs
- 1/2 cup caster sugar
- 1/3 cup vegetable oil
- 2 ripe bananas, mashed
- 1 cup crushed pineapple (not drained)
- 1.5 teaspoons vanilla extract
- 1/4 cup shredded unsweetened coconut
Instructions
- Preheat your oven to 180°C (350°F) and grease an 8″x4″ loaf pan.
- In a medium bowl, combine the dry ingredients: flour, baking powder, baking soda, and sea salt.
- In a large bowl, whisk the eggs and sugar together until fluffy.
- Fold in the vegetable oil, mashed bananas, crushed pineapple, and vanilla extract into the egg mixture.
- Gradually mix the dry ingredients into the wet mixture until no dry streaks remain.
- Gently fold in the shredded coconut.
- Pour the batter into the prepared loaf pan and top with additional shredded coconut.
- Bake for 40-45 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes, then transfer to a cooling rack before slicing.
Notes
Use ripe, heavily speckled bananas for the best flavor. Consider adding chopped nuts or chocolate chips for variations.