Saturday, May 4, 2013

Banana Pineapple Coconut Bread

We're in the midst of our first Heart of the Valley Shop Hop, & I've had lots of requests for my Banana Pineapple Coconut Bread recipe.
Here you go!
I started here: Grandmama's Hawaiian Nut Bread
and then I made some changes:
I used 4 ripe bananas for each batch
a whole large can of crushed pineapple (Dole has a lot more flavor than off-brands)
I left out the nuts, but I think I'd add chopped macadamias if I wasn't feeding hundreds of shop hoppers  ;)
I lined the pans with foil, then lifted the loaves out, wrapped each loaf in the foil & then put them in a zip freezer bag in the freezer as soon as they were cool. They sliced nicely when frozen.
By making a batch or two each evening, I was able to make enough for the whole crowd days ahead & kept them in the freezer till the Shop Hop.
Here it is as I made it:

Banana Pineapple Coconut Bread

Dry Ingredients
  • 3 cups plain flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 heaping teaspoon cinnamon
  • 1 cup shredded coconut

Wet Ingredients
  • 3 whisked eggs
  • 4 mashed bananas
  • 1-1/2 cups vegetable or canola oil
  • 2 teaspoons vanilla
  • 2 teaspoons coconut extract
  • 16 oz can crushed pineapple, drained
1.    In large bowl, whisk together dry ingredients.
2.    In separate bowl, whisk together wet ingredients.
3.    Add wet mixture to dry mixture and stir with a spatula just until moistened.
4.    Pour into 2 greased and floured 5x9 inch loaf pans.
Bake at 350 for 1 hour and 10 minutes. Cool in pans 10 minutes. Lift out with the foil & cool on wire rack, wrap & freeze. Makes 2 loaves.


  1. It was yummy. Thanks for sharing the recipe.

  2. can you use fresh pineapple and coconut? I live in the Philippines and these are easy to get and not to expensive.

  3. I have never tried it because fresh is more expensive here, but go ahead & try it. I hope you enjoy it!
    Let me know!