Tropical Pineapple Coconut Banana Bread

March 8, 2009.   7 Comments.   Categories Banana and Nut Breads, Desserts, Tropical.  


Tropical Coconut Banana Bread


1 stick of butter, melted and cooled

1/3 cup organic cane sugar

1/3 cup dark brown sugar

2 eggs

1 1/2 cups white flour

1/2 cup whole wheat flour

1 teaspoons salt

2 teaspoons baking powder

5 very ripe bananas, coarsely mashed

6 oz. canned crushed pineapple, drain liquid

5 oz. canned cream of coconut (not coconut milk – however I have used coconut milk when I couldn’t find cream of coconut and I added a 1/4 tsp of vanilla)

1 teaspoon vanilla

1/2 cup of roughly chopped and toasted macadamia nuts

  • Preheat oven to 350F. Grease a standard loaf pan
  • Toast the nuts in the oven for about 10 minutes
  • Cream butter, 2 of the mashed bananas and sugars in a large bowl.
  • Mix in eggs.
  • In a separate bowl, mix the remaining dry ingredients
  • Mash remaining bananas thoroughly in another bowl (3rd) and fold in pineapple, cream of coconut, and vanilla.
  • Fold both banana mixtures from other two bowls slowly into dry ingredients – don’t over mix!
  • Fold in the nuts.
  • Pour batter into the pan
  • Bake for about 55-60 minutes until a toothpick inserted into center of loaf comes out mostly clean, rotate pan a few times while baking (Cooking time may vary depending upon your oven… my oven is commercial grade and tends to cook faster than others… just keep an eye on it 🙂
  • Let the bread cool on a rack and turn out of the pan after about fifteen minutes. Let cool almost completely (approximately 45 minutes) before slicing. The bread will be very dense and moist.


  • Lightly dust with confectioners sugar before serving.


  1. Hi Stephanie – you can use just all-purpose flour. I just like adding the whole wheat but you don’t have to.

  2. Any thoughts for substitutions for the whole wheat flour? I have everything on hand but that. I do have wheat germ, just not whole wheat flour. This looks so good I want to try it soon.

  3. Do you think that the new white whole wheat flour would work with this? I bought a bag of it from King Arthur but wasn’t sure whether to treat it as white flour of whole wheat flour or just use it for everything.

  4. Hi Stephanie, I’m not sure who Maro is – but she may have posted this recipe of mine on her Facebook….. Hope you enjoy it! -Laura (

  5. Hi Nan, I work with Maro…..I asked her who you were since I read this recipe on her facebook. Sounds delicious to me, 5 bananas will give it a real strong banana flavor. I will print the recipe at work, and as soon as I have some old bananas on hand I will try your recipe.

  6. What a fantastic recipe!
    I will have to give this one a go at the weekend!

  7. Nice call with the tropical flavors here. LOVE banana bread, but it’s even better with pineapple and coconut.

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