Description
If you love the tropical flavors of piña colada, you’re in for a treat! This Piña Colada Banana Bread combines sweet bananas, juicy pineapple, and a hint of coconut for a moist and flavorful twist on classic banana bread. Perfect for breakfast, a snack, or even dessert, this recipe will transport you straight to a sunny beach with every bite!
Ingredients
- Bananas (3 ripe, mashed) – The key to moist and naturally sweet banana bread
- Crushed Pineapple (½ cup, drained) – Adds juiciness and a tropical touch
- Coconut Milk (¼ cup) – Brings a creamy, coconutty flavor
- Coconut Oil (¼ cup, melted) – Keeps the bread soft and rich
- Brown Sugar (½ cup) – Adds a hint of caramel sweetness
- Egg (1 large) – Helps bind everything together
- Vanilla Extract (1 tsp) – Enhances the flavors
- All-Purpose Flour (1 ¾ cups) – The base for a fluffy texture
- Baking Soda (1 tsp) – Helps the bread rise
- Salt (¼ tsp) – Balances the sweetness
- Shredded Coconut (½ cup, unsweetened) – Adds texture and coconut flavor
- Chopped Pecans or Walnuts (optional, ¼ cup) – For crunch and nuttiness
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the mashed bananas, crushed pineapple, coconut milk, melted coconut oil, brown sugar, egg, and vanilla extract until smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, mix the flour, baking soda, salt, and shredded coconut. If using nuts, add them here.
Step 4: Mix & Pour
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix—this keeps the bread tender.
Step 5: Bake
Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
Let the banana bread cool in the pan for 10 minutes, then transfer it to a cooling rack. Slice and enjoy!
Notes
- Use extra ripe bananas for more natural sweetness.
- Drain the pineapple well to prevent excess moisture.
- Toast the shredded coconut for a nuttier flavor.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Cuisine: Tropical-Inspired