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 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 2loaves
Calories 464kcal
Author Nicole Crocker
Ingredients
3CupsAll purpose flour
1teaspoonBaking soda
1teaspoonBaking powder
1/2teaspoonSalt
1CupSugar
1CupBrown sugar
1 1/4CupCoconut oilmelted
3Large eggs
1/4CupMilk
1teaspoonVanilla
3Ripe bananasmashed
1CupCrushed pineappledrained
1CupShredded coconut
2TablespoonsFour
1 1/2CupsWhite chocolate chips
For the crumb topping
3TablespoonsUnsalted butter
1CupCrushed graham cracker crumbs
1CupShredded 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.