{Tropical} Banana Bread

Banana Bread with a twist. {Tropical} Banana Bread has pineapple and coconut added to make this traditional classic even more scrumptious!

Are you always looking for something to make with those over ripe bananas sitting on the counter? We love recipes with bananas in our house so I usually deliberately buy extra bananas to let ripen on my counter. My Easy Banana Bread is my go to recipe but today I was in the mood to jazz things up a bit. I went to the pantry and saw my cans of crushed pineapple and shredded coconut stacked on the shelf and knew immediately it could be a magical combination. Then I added some white chocolate chips for some extra sweetness, topped it with a graham cracker coconut crumb topping and my creation was complete. I was happy I made enough for two loaves because my daughter and I almost wiped one loaf out by the end of the day!

Print

{Tropical} Banana Bread

Banana Bread with a twist.{Tropical} Banana Bread has pineapple and coconut added to make this traditional classic even more scrumptious! 

Course Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 2 loaves

Calories 464kcal

Author Nicole Crocker

Ingredients

• 3 Cups All purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1 Cup Sugar
• 1 Cup Brown sugar
• 1 1/4 Cup Coconut oil melted
• 3 Large eggs
• 1/4 Cup Milk
• 1 teaspoon Vanilla
• 3 Ripe bananas mashed
• 1 Cup Crushed pineapple drained
• 1 Cup Shredded coconut
• 2 Tablespoons Four
• 1 1/2 Cups White chocolate chips

For the crumb topping

• 3 Tablespoons Unsalted butter
• 1 Cup Crushed graham cracker crumbs
• 1 Cup Shredded coconut

Instructions

• Preheat oven to 350 Degrees F. Grease two loaf pans.
• In a small bowl combine flour, baking soda,baking powder and salt and set aside.
• In a large bowl mix the white and brown sugar with coconut oil. Gradually add eggs one at a time and mix to incorporate. Add the dry ingredients into the wet and mix. Mix in the vanilla and milk.
• Add the bananas, pineapple and coconut and mix to incorporate. Toss the white chocolate chips with two tablespoons of flour and fold into batter.

For the crumb topping:

• Cut the graham cracker crumbs, coconut and butter with a fork to form crumbs.
• Pour batter into prepared loaf pans and sprinkle tops with crumb topping.
• Bake for 40-50 minutes or until a toothpick comes out clean.

Nutrition

Serving: 1Slice | Calories: 464kcal | Carbohydrates: 60g | Protein: 5g | Fat: 24g | Saturated Fat: 19g | Cholesterol: 32mg | Sodium: 191mg | Potassium: 243mg | Fiber: 2g | Sugar: 40g | Vitamin A: 123IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg

If you love this {Tropical} Banana bread and are craving more banana bread recipes try my Easy Banana Bread!

I will be sharing this recipe at the following link parties:

I’m Lovin it

Strut your Stuff

Savoury Sundays