Pineapple Coconut Banana Bread tastes like a tropical vacation! It's super moist and each bite is bursting with pineapple flavor. Enjoy a slice of this delicious loaf as dessert, breakfast, or even a quick snack.

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Jump to:

• Why You'll Love This Recipe
• 🍴Ingredient Notes
• Recipe Variations
• 🍴Step by Step Instructions
• Expert Tips
• How to store leftovers
• Recipe Card
• Want more recipes?
• 💬 Reviews

Why You'll Love This Recipe

Pineapple Coconut Banana Bread is a tropical twist on the classic banana bread we all know and love! It's a great recipe for using up leftover pineapple or overripe bananas! It's moist, tender, and always a hit in the summer.

Healthy & Allergy Friendly

The base of this recipe is made with cassava flour and coconut flour which makes it a great option for anyone who is gluten-free or on a grain-free diet!

I also used coconut oil instead of butter or vegetable oil. Coconut oil adds moisture and is a healthy option for dairy-free baking.

And to keep this recipe Paleo friendly, I opted for my favorite unrefined sugar option, Coconut Sugar!

Easy

Don't be overwhelmed by the ingredient list! This recipe is actually very easy to make. Just follow my simple, step-by-step instructions below and you'll be enjoying a slice in no time at all!

🍴Ingredient Notes

• Mashed Banana - To make mashed banana, use overripe bananas with black spots or yellow bananas.
• Eggs - I have not tested this recipe with an egg replacement.
• Coconut Oil - Make sure you measure it first and then melt it down to a liquid. You can also try subbing with butter.
• Coconut Sugar - I love coconut sugar because it's unrefined. Use Lakanto Golden Monkfruit as a sugar-free option.
• Apple Cider Vinegar - This is my secret ingredient to activate the baking soda and baking powder in gluten-free recipes. I promise you can't taste it!
• Cassava Flour - If you're not familiar with cassava flour, check out my post on Cassava Flour.
• Coconut Flour - I would not swap this for any other flour. For more information on why you can't use coconut flour as a 1-1 replacement, check out my post Coconut Flour vs. Almond Flour.
• Leavening Agents - You'll need both baking powder & baking soda to help this bread rise while baking.
• Salt - Just a pinch of salt really brings out the flavors!
• Diced Pineapple - I used fresh pineapple, but you can use canned diced or crushed pineapple. Make sure you drain any excess pineapple juice!
• Finely Shredded Coconut - Any type of shredded coconut or coconut flakes will work. (I used unsweetened.)

Recipe Variations

• Add some crunch by folding in chopped pecans, macadamia nuts, walnuts, or even almonds!
• Before baking, top with white chocolate chips. (I love Pascha Dairy-Free White Chocolate Chips.)
• For extra sweetness, gently press thinly sliced pieces of pineapple on top of the loaf before baking.
• Serve with a simple glaze on top by mixing about ¼ cup of powdered sugar and coconut milk or any non-dairy milk until you reach your desired consistency.
• Bake in mini loaf pans to make individual servings!

🍴Step by Step Instructions

Step 1: Mix Wet Ingredients

Start by adding the mashed bananas, eggs, melted coconut oil, coconut sugar, and apple cider vinegar into a large bowl. Whisk together until fully combined.

Step 2: Mix Dry Ingredients

Next, add coconut flour, cassava flour, baking powder, baking soda, and salt into a small bowl. Whisk together until fully combined.

Step 3: Fold Together

Pour the dry mixture into the wet mixture and fold together until all flour has been absorbed.

Step 4: Fold in Pineapple & Shredded Coconut

Finally, fold in the shredded coconut and diced pineapple.

Step 5: Bake Banana Bread

Pour the dough into a greased bread pan and bake at 350 degrees for about 45-50 minutes. (The top will be golden brown.)

Step 6: Cool Banana Bread

Remove the bread from the oven and let cool for 30-60 minutes before cutting. If you use parchment paper, remove the bread from the pan immediately and place on a metal cooling rack.

Expert Tips

• Baking time will depend on how large the bread pan is. For a smaller bread pan, it takes about 45 minutes. If you use a larger bread pan, it will bake faster.
• Check the bread with a toothpick before removing. If the toothpick comes out clean, you'll know it's done.
• My favorite way to mash banana is with a hand mixer! It takes less than 30 seconds and creates the perfect puree. You can also use a fork or potato masher! The bananas should be very ripe and soft.
• If your bananas aren't super ripe, you can bake them at 325 degrees for a few minutes to ripen them up! (It also makes them easier to mash.)
• For best results, use a spoon to add flour into the measuring cups. Scrape the excess off the top with a butter knife. Do not pack flour into the measuring cup.
• If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.

Love banana bread? Try my Classic Gluten-Free Banana Bread or my Banana Bread Truffles!

How to store leftovers

To keep the bread fresh, I like to store it in an airtight container in the refrigerator. You can also keep it at room temperature!

To freeze leftover bread, cut the loaf into individual slices and store them in an airtight container or freezer bag.

More bread recipes!

After you make this Pineapple Coconut Banana Bread, make sure to leave a comment & rate the recipe!

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