Directions
- Preheat the oven: Set to 175°C (350°F). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Prepare wet ingredients: In a large bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, beating well after each. Stir in mashed bananas and vanilla extract.
- Add tropical flavors: Gently fold in crushed pineapple and shredded coconut. If using nuts, add them now.
- Combine wet and dry mixtures: Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix—this keeps the bread tender.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Cooling Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Servings: 10–12 slices
- Difficulty: Easy
Variations & Tips
- For a tropical glaze: Mix 1/2 cup powdered sugar with 1 tablespoon pineapple juice and drizzle over cooled bread.
- Add-ins: Try chocolate chips or dried mango bits for a fun twist.
- Mini loaves: Divide the batter into small loaf pans and reduce baking time to 25–30 minutes.
- Vegan option: Replace butter with coconut oil and eggs with flax eggs.
Serving Suggestions
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