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{Tropical} Banana Bread

{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


  • 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


  • 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.


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