Tropical Banana Bread
Last updated on January 8th, 2026
An upbeat banana bread giving tropical vibes! I wanted to make some banana bread, and I thought, what could I do that’s kind of different…and it ended up turning out amazing! You’ve got the creamy banana mixed with the flakey coconut, then there’s this pineapple infusion! My boys loved this bread served warm with butter on the top. I always say I’m no baker, but this one made me believe I am! This bread was so moist and delicious, I was amazed by how this turned out! Absolutely delicious!
Did you know?
Bananas became popular during the Great Depression! Home cooks became resourceful because they refused to waste overripe bananas during a time when bananas weren’t super easy to get! Pretty interesting stuff!
What do I need to make Tropical Banana Bread?
Bananas
Crushed Pineapple
Flour
Effs
Coconut Flakes
Granulated Sugar
Butter
Brown Sugar
Vanilla
Grenadine
Baking Powder
Baking Soda
Salt
How do I make it?
Preheat oven to 350 F and grease a 9 x 5 loaf pan. In a medium bowl, mash bananas well. Add in all other ingredients besides flour and coconut flakes, mix well to combine. Pour in flour and coconut flakes, stirring well to incorporate but don’t over mix! Gently fold in pineapple and mix well to get a batter consistency.
Bake for just under an hour, cover with foil, then bake a little more. Tropical Banana Bread is done when an inserted center toothpick comes out with just a few wet bits. Let bread cool for several minutes, then transfer to a cooling rack.
Serve tropical banana bread warm with butter and enjoy! This bread is delicious served cold as well!
Tips:
- Because this banana bread has the crushed pineapple in it, it’s not suitable for room temperature. Any time you’re using a perishable fruit in baking, it will need refrigeration. Banana bread on its own is typically just fine stored on the counter though! The reason for this is that banana doesn’t actually contain much water at all! This bread will need to be kept in the refrigerator and will last for up to a week if stored in an airtight container!
- This bread can also be frozen in an airtight container for up to 3 months!
Have more bananas to use up? Check these recipes out!
Check out some of my other yummy breads!
Tropical Banana Bread
Ingredients
- 3 over ripe bananas
- 1 – 20 oz can crushed pineapple drained
- 2 eggs
- 2 cups flour
- 1 cup unsweetened coconut flakes
- ¾ cup granulated sugar
- ½ cup of butter softened
- 1 tbsp brown sugar
- 1 tbsp vanilla
- 1 tsp grenadine
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Cooking spray
Instructions
- Preheat oven to 350 ℉ and grease a 9 x 5 loaf pan
- In a medium bowl, mash bananas well. Add in all other ingredients besides flour and coconut flakes, mix well to combine.
- Pour in flour and coconut flakes, stirring well to incorporate but don’t over mix!
- Gently fold in pineapple and mix well to get a batter consistency
- Bake 50 minutes, cover with foil, and bake 5-7 minutes more. Tropical Banana Bread is done when an inserted center toothpick comes out with just a few wet bits
- Let bread cool 10 minutes, then transfer to a cooling rack.
- Serve warm with butter or allow to cool completely and store in an airtight container in the fridge for up to a week. You can also freeze this bread in an airtight container for up to 3 months
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Adding pineapple to banana bread is a great idea. I’ll try it next time. Thanks for sharing! :)
Thank you! If you try it and love it, please consider leaving a rating, I would appreciate that so much!
Delicious! A little twist on a basic, brings excitement to your tastebuds. Thank you.😊
Glad you enjoyed it! 🙂