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A tropical twist on classic banana bread combines ripe bananas with crushed pineapple and coconut for a moist, flavorful loaf that tastes like paradise.
Adding crushed pineapple transformed my usual banana bread recipe into something special. The fruit adds natural sweetness and keeps the bread incredibly moist.
Essential Ingredients:
- Overripe bananas: Provide natural sweetness
- Crushed pineapple: Keep moisture, add tropical flavor
- Shredded coconut: Creates subtle crunch
- Butter: Must be room temperature
- All-purpose flour: Provides structure
- Leavening agents: Ensure proper rise
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Detailed Instructions:
- Prepare Base
- Cream butter and sugar until fluffy
- Add eggs one at a time
- Mix in mashed bananas
- Fold in undrained pineapple
- Add Dry Ingredients
- Sift flour with leaveners
- Mix gradually into wet ingredients
- Fold in coconut gently
- Don't overmix
- Bake Properly
- Use greased 9x5 loaf pan
- Bake at 350°F
- Check at 60 minutes
- Cool in pan 10 minutes
- Cool in pan 10 minutes
- Cool and Store
- Transfer to wire rack
- Cool completely before cutting
- Wrap tightly when stored
- Keeps 3-5 days
The secret is using truly overripe bananas - those dark, speckled ones create the best flavor.
Storage Success:
Keeps well at room temperature for 3 days, or freeze up to 3 months wrapped well.
Flavor Variations:
Try adding macadamia nuts or lime zest for extra tropical flair.
Serving Suggestions:
Delicious toasted with butter or cream cheese spread.
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Chef's Tips:
- Measure flour correctly
- Check oven temperature
- Don't overbake
- Cool completely before slicing
Years of baking have taught me that patience with ingredient temperature and mixing creates the perfect texture in this tropical bread.
Frequently Asked Questions
- → Can I drain the pineapple?
- No, juice adds moisture and flavor.
- → How ripe should bananas be?
- Very ripe with black spots for best flavor.
- → Can I freeze this bread?
- Yes, wrap well and freeze up to 3 months.
- → Can I add nuts?
- Yes, macadamia nuts work great. Add 1/2 cup chopped.
- → Why cool in pan first?
- Prevents breaking. Bread is very moist.