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Pineapple Coconut Bread


Do you ever get tired of making banana bread?  Bananas are a staple at my house and while some weeks I can’t keep enough of them around, other weeks I end up with way too many.  The pineapple and coconut in this bread add a tropical flair to ordinary banana bread.  The kids loved the pineapple pieces, but if your kids don’t like chunks, you can use pineapple juice instead.

Pineapple Coconut Bread


Katie @ onceamonthmeals.com


  • 1.25 cups all purpose flour
  • 1 teaspoons baking powder
  • 0.25 teaspoons salt
  • 3 medium bananas, mashed
  • 0.5 cups vegetable oil
  • 0.33 cups sugar
  • 0.33 cups brown sugar
  • 1 medium egg
  • 0.5 teaspoons vanilla
  • 0.75 cups sweetened coconut flakes
  • 10 ounces pineapple chunks, drained
  • nonstick cooking spray


Preheat oven to 375.  In a large bowl, combine flour, baking powder, and salt.  In a separate bowl, stir together bananas, vegetable oil, sugar, brown sugar, egg, vanilla, coconut, and pineapple. Fold liquid mixture into flour and stir until just combined.  Pour batter into loaf pans sprayed with nonstick cooking spray.  Bake for 45-50 minutes.

Freezing Directions:

Bake as directed above and allow to cool.  Slice bread into serving sizes and individually wrap with plastic wrap.  Place into gallon freezer bag, label, and freeze.  To serve: Thaw on countertop for 30 minutes or reheat in microwave for 30 seconds.

Servings: 8


**conversion chart image provided by Erik Spiekermann


7 Responses to “Pineapple Coconut Bread”

  1. Chelsea says:

    Could you make these as muffins?

  2. Jen says:

    Dumb question from baking novice here- what size loaf pans do you use & how many? Thanks.

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