Description
Tropical Banana Paradise Bread is a moist and flavorful quick bread combining ripe bananas, crushed pineapple, and shredded coconut with a touch of cinnamon and crunchy nuts, perfect for a tropical-inspired treat.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon (optional)
Add-ins
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer or spoon to cream together the softened butter and sugar until the mixture is light and fluffy, which helps create a tender bread texture.
- Add Wet Ingredients: Mix in the mashed bananas, crushed pineapple, eggs, and vanilla extract into the butter and sugar mixture until well combined for a tropical flavor base.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using) to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined to avoid overmixing, which can toughen the bread.
- Add Coconut and Nuts: Gently fold in the shredded coconut and chopped walnuts or pecans (if using) to add texture and flavor.
- Pour Batter and Level: Transfer the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
- Bake the Bread: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean, indicating that the bread is fully cooked.
- Cool the Bread: Let the bread cool for 10 minutes in the pan, then remove it and transfer to a wire rack to cool completely before slicing to preserve its texture.
Notes
- For best results, use very ripe bananas to enhance sweetness and moisture.
- Ensure pineapple is well-drained to prevent excess moisture making the bread soggy.
- Optional nuts add crunch but can be omitted for a nut-free version.
- Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
