Tropical Coconut-Pineapple Banana Bread Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 1 loaf (10 servings)
Description
This delightful Tropical Coconut-Pineapple Banana Bread brings a taste of the islands straight to your kitchen! Bursting with flavors of sweet pineapple and toasted coconut, this bread offers a tropical twist on the classic banana bread. With the addition of crunchy macadamia nuts instead of walnuts, you’ll experience an even more exotic flair. Perfect for breakfast, snacks, or a light dessert, this bread will transport your taste buds to a sunny paradise with every bite. 🌴🍍🍌
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1/4 cup nonfat plain yogurt
- 2 large eggs
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup chopped macadamia nuts (substitute for walnuts)
- 1 cup sweetened flaked coconut
Instructions
-
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your oven is at the right temperature for a perfectly baked loaf.
-
Prepare the Pan: Lightly coat a 9 x 5-inch loaf pan with cooking spray to prevent the banana bread from sticking. If you prefer, you can also line the pan with parchment paper for extra assurance.
-
Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking soda, salt, ground nutmeg, and ground ginger. Use a whisk to blend these ingredients thoroughly, ensuring an even distribution of the leavening agents and spices.
-
Blend Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, canola oil, nonfat plain yogurt, and eggs using a mixer on medium speed. Continue beating until the mixture is well combined and smooth.
-
Incorporate Bananas and Vanilla: Add the mashed bananas, vanilla extract, and crushed pineapple to the mixture. Blend until everything is well incorporated, creating a fragrant and fruity base for your banana bread.
-
Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined and the batter is moist but not overmixed. Overmixing can lead to a dense loaf, so stop as soon as there are no visible streaks of flour.
-
Add Nuts and Coconut: Fold in the chopped macadamia nuts and sweetened flaked coconut. These ingredients will add texture and a burst of tropical flavor to your banana bread.
-
Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 60 to 70 minutes. The bread is done when a wooden pick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
-
Cool the Bread: Once baked, allow the bread to cool in the pan for 10 minutes on a wire rack. This helps it set and makes it easier to remove from the pan without falling apart.
-
Remove and Store: Carefully remove the bread from the pan and let it cool completely on the wire rack. Once cooled, store the bread in an airtight container to keep it fresh.
Nutritional Information (per serving)
- Calories: 309.4
- Fat: 12.3g
- Saturated Fat: 2.6g
- Cholesterol: 37.3mg
- Sodium: 243.2mg
- Carbohydrates: 45.2g
- Fiber: 2.1g
- Sugar: 22.5g
- Protein: 5.6g
This Coconut-Pineapple Banana Bread is sure to become a cherished recipe in your baking repertoire. Whether you’re indulging in a tropical treat on a rainy day or sharing it with friends and family, this banana bread promises a delightful escape to paradise in every slice. Enjoy the burst of flavors and the chewy, nutty texture that make this bread a true tropical delight. 🌺🍰
