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Coconut Oil Banana Pineapple Bread

Coconut Oil Banana Pineapple Bread

Coconut Oil Banana Pineapple Bread is incredibly moist with a slight coconut flavor, making it a delightful breakfast treat.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Course Bread, Rolls, Muffins & Breakfast
Cuisine American
Servings 2 loaves
Calories 295 kcal

Equipment

  • 8-by-4-inch loaf pans
  • large bowl
  • whisk
  • wire rack

Ingredients
  

  • 2 large eggs
  • 0.5 cup coconut oil, melted Canola or vegetable oil, or browned or melted butter may be substituted
  • 0.33 cup buttermilk ¼ cup Greek yogurt or sour cream may be substituted
  • 1.25 cups granulated sugar
  • 0.25 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon nutmeg optional but recommended
  • pinch salt optional and to taste
  • 1 to 1.25 cups mashed ripe bananas 2 large or 3 small ripe bananas
  • 1 cup pineapple, diced I used frozen; mango, peaches, nectarines, strawberries, or blueberries may be substituted

Instructions
 

  • Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside.
  • In a large bowl, combine the eggs, coconut oil, buttermilk, sugars, and vanilla, and whisk to combine.
  • Add the flour, baking powder, baking soda, nutmeg, optional salt, and stir to just incorporate; don’t overmix because the gluten will overdevelop and bread will be tougher.
  • Stir in bananas. Stir in pineapple (if using frozen, just add it frozen; if using fresh or canned, make sure it’s well-drained).
  • Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set. A toothpick inserted in the center should come out mostly clean.
  • Allow bread to cool in the pan for about 15 minutes before removing and transferring to a wire rack to finish cooling.
  • Bread will keep for up to 1 week in an airtight container or large Ziplock at room temperature. The second loaf may be frozen for up to 3 months.

Notes

Bread is gooey and may not come out perfectly clean with a toothpick. If bread is browning too fast on the top, reduce oven temperature to 325F in the last 15 minutes, or tent the pan with foil.

Nutrition

Serving: 1sliceCalories: 295kcalCarbohydrates: 47gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gCholesterol: 31mgSodium: 183mgFiber: 1gSugar: 29g
Keyword banana bread recipe with oil, banana bread with coconut oil, banana pineapple bread, Pineapple Bread
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