Description
Tropical Banana Paradise Bread is a moist and flavorful quick bread that combines ripe bananas, crushed pineapple, and shredded coconut for a tropical twist. Enhanced with warm cinnamon and optional nuts, this easy-to-make loaf is perfect for breakfast, snacking, or dessert.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon (optional)
Additional Ingredients
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy, which helps create a tender texture in the bread.
- Add Wet Ingredients: Mix the mashed bananas, drained crushed pineapple, eggs, and vanilla extract into the creamed butter and sugar until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredients mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the bread dense.
- Add Coconut and Nuts: Fold in the shredded coconut and optional chopped walnuts or pecans, distributing them evenly throughout the batter for texture and flavor.
- Fill Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
- Bake: Bake the bread in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool: Let the bread cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe for the best sweetness and flavor.
- Drain pineapple thoroughly to avoid excess moisture in the batter.
- Use parchment paper to make removing the bread easier and cleaner.
- Adding nuts is optional but adds a nice crunch and texture contrast.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze leftovers wrapped in plastic wrap and foil for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
