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Pineapple & Coconut Banana Bread

Pineapple & Coconut Banana Bread

Chelsea Colbath
Banana bread goes tropical with the addition of ripe, juice pineapple chunks and plenty of shredded coconut.
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TOTAL TIME: 50 minutes

Ingredients
  

  • 3 medium or large very ripe bananas there should be brown spots on the banana peel*
  • 1/3 cup virgin coconut oil melted
  • 1/3 cup maple syrup can sub honey or agave, if needed
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened coconut flakes
  • 1 cup finely diced pineapple fresh or defrosted frozen
  • 1/2 cup unsweetened coconut flakes + 1 teaspoon coconut sugar for topping

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper; set aside.
  • 2. Put bananas, coconut oil, maple syrup, eggs, and vanilla into a large bowl and mash with a potato masher until bananas are completely mashed and all the ingredients are well mixed. Alternately, you can mash the bananas with a fork first and add them to the other wet ingredients.
  • 3. Add all remaining ingredients, including pineapple and 1/2 cup coconut, and stir just to combine. Pour into prepared pan, and top with remaining coconut and sugar. Use a spoon to gently swirl the coconut into the batter.
  • 4. Bake for 45-55 minutes, or until banana bread is fully cooked through. A toothpick inserted into the center should come out clean, and the banana bread should spring back when gently pressed.
  • 5. Let cool, then slice and eat. Leftovers keep well in an airtight container at room temperature for up to 3 days or 5+ in the fridge.

Notes

*If your bananas are particularly small, use 4. Otherwise, 3 bananas will be plenty.
Adapted from my Whole Wheat Banana Bread