Pineapple Coconut Banana Loaf

As a runner, I always have bananas in my kitchen. Anyone who runs knows that they’re the perfect food – great source of energy, easy on the stomach and they contain potassium which can help to prevent cramping (we lose potassium through sweat). Last week, I wasn’t able to run as much because I had tweaked my knee slightly. It turns out I just needed a bit of rest and my knee was fine, but I had several left over bananas.  They weren’t pretty bananas either – they were starting to turn brown. I could have just frozen them and saved them for a smoothie but overripe bananas are much better suited for banana bread! Though I do love chocolate chips in my banana bread, I wasn’t really feeling that particular combination. I Googled and came across a recipe for pineapple banana bread. Sounds good! But I’ll make it better by throwing in some shredded coconut to the mix. The result is a banana bread with a nice twist – you get bits of pineapple and coconut flakes throughout. Don’t worry, you still get a nice banana flavor. But I think the best part about the loaf is that it is super moist!

Some notes about the recipe below: The original recipe called for an oven temperature of 350F but I found that too hot. I baked my banana bread at 325F and it worked perfectly. If you find the top of your loaf is baking a little too quickly and you’re worried about it browning, place a piece of parchment paper on top. If you have a convection oven, you may need to tent the pan with a piece of tin foil instead.

Pineapple Coconut Banana Loaf
(Yield: 1-9″x5″ loaf)


  • 1 1/2 cups All purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsweetened coconut flakes
  • 2 eggs
  • 3/4 cups canola oil
  • 1 cup mashed banana
  • 1/2 cup crushed pineapple, drained
  • 1 teaspoon vanilla


  • Preheat oven to 325F and grease a 9” x 5” loaf pan.
  • Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and coconut flakes in a mixing bowl and stir with a whisk to mix thoroughly.
  • In a separate bowl, beat the eggs, oil, mashed banana, crushed pineapple and vanilla together until blended.
  • Gently fold in the dry ingredients, and mix until just combined. Be careful not to over mix.
  • Pour the batter into the greased loaf pan and bake for 50-60 minutes or until a tooth pick inserted into the centre comes out clean.
  • Cool loaf in the pan for 15 minutes, then remove to a rack and allow to cool completely before slicing.

(Adapted from: Robin Hood)


3 thoughts on “Pineapple Coconut Banana Loaf

  1. Made this last night, had to run out for cocunut and pineapple but had the other ingredients. Delicious! My kids are big banana bread fans and they gave it thumbs up!

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