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Pineapple & Coconut Banana Bread
This tender tropical loaf is packed with ripe banana, juicy pineapple, coconut, and roasted macadamias. It has all the cozy comfort of banana bread, but with a more island-inspired flavour. The pineapple keeps the crumb moist, the coconut adds a subtle but lovely flavour, and the macadamias bring a buttery crunch throughout. A simple lime coconut drizzle finishes it off with just enough sweetness to make each slice feel like a treat.Servings
Total
1 hr + 15 minPrep
20 minCook
55 minContains
tree nut
gluten
Free from
soy
peanut
sesame
Ingredients
Pineapple banana bread
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3bananas, mashed (very ripe)
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1 cup (250g)canned pineapple chunks, drained
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½ cup (120ml)canned full-fat coconut milk
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⅓ cup (80ml)vegetable oil
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½ cup (110g)light brown sugar (packed)
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¼ cup (50g)granulated sugar
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2 cups (270g)all-purpose flour
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½ cup (65g)unsalted roasted macadamia nuts, finely chopped
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⅓ cup (31g)unsweetened shredded coconut
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2 tsp (9g)baking powder
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½ tspbaking soda
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1 tsp (2.5g)ground cinnamon
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½ tspsalt
Lime & coconut glaze
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½ cup (65g)powdered sugar
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1 Tbsp (15ml)canned full-fat coconut milk
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½ tspfresh lime juice
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¼ tsp
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1 pinchsalt
Directions
- Preheat the oven to 350°F (180°C)*. Grease and line a 9 × 5 inch (23 × 13 cm) loaf pan with parchment paper.
- Finely chop the pineapple chunks, then transfer to a sieve and press gently to drain off excess juice. You want juicy fruit pieces, but not extra liquid in the batter.
- In a large bowl, combine the drained pineapple and the banana. Mash until the banana is mostly smooth.
- Add the coconut milk, oil, brown sugar, granulated sugar, and vanilla until well combined.
- Add the flour, macadamias, shredded coconut, baking powder, baking soda, cinnamon, and salt. Stir until just combined. Try not to overmix.
- Transfer the batter to the prepared loaf tin and smooth out the top.
- Bake for 50 to 60 minutes, or until a skewer inserted into the centre comes out mostly clean with a few moist crumbs.
- Let the loaf cool in the pan for about 15 minutes, then transfer to a wire rack to cool fully.
- In a small bowl, whisk together the powdered sugar, coconut milk, lime juice, vanilla, and salt until smooth.
- Drizzle over the cooled loaf and, if desired, let set before slicing. Enjoy!
Notes
- We used top and bottom heating (not fan-assisted/convection).
Storage
- Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- The loaf also freezes well, either whole or in slices.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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This recipe is incredible! Is like banana bread on steroids. Super moist and tasty, I made it for the first time and it came out just like on the picture 😍 10/10
Heylo. Can I use fresh pineapple? And any other flour would work? Can’t wait to try making this one 💚
Hello
Are the macadamia nuts unsalted and unroasted?
I love the fact that the link took me straight to the receipt
This is so delicious, and being able to use canned pineapple makes it more convenient. It's so moist, and something different to my usual banana bread
soo yummy, moist, and easy!
Really love this recipe, so easy to make as well. It’s so soft, moist and tasty. It freezes really well (I sliced 4 slices to take a slice to work during the week) and it’s a good snack with coffee in the morning. Might be my new favorite recipe. I used a mix of macadamias, hazelnuts, cashews and pecans because that’s what I had. Didn’t make the glaze but it was pretty perfect already without it.
I used Lychee instead of pineapple and walnuts instead of macadamia.
Oooh moist and yummy.
Instant favorite! I used my garden pineapple to make this recipe and it’s delectable. My partner loved it as well! I will be making this again and again.
I've only used 140 gr of pineapple, but pff. Best banana bread I've ever made. The icing was also super delicious!
Soooo moist! Not in a bad way at all.
I did not make the icing only because I was freezing it, so this review is only without it.
How do you get the icing to be so white? Mine was a little transparent
This cake is absolutely delicious. So many “oh my this is beautiful” from the table when eating it. Sue
Absolutely delicious!! This will definitely be a regular treat in my house. I did not have macadamia nuts, but I did have pecans and they worked quite well.
Love the cake texture and flavour, next time i will definitely use more pineapple, and maybe some applesauce instead for the banana because it was a bit overpowering :)
Can I use oilve oil instead