Ultra Moist Banana Pineapple Bread
I’m no stranger to banana bread recipes. In fact, I have 35+ Favorite Banana Bread and Banana Recipes. But this is the first time I’ve made banana bread with coconut oil and it won’t be the last. The results are magical. This bread makes me think of spring, warmer weather, and of being on a tropical vacation. Like all my banana bread recipes, it comes together with a whisk and just one bowl. No mixer, no creaming ingredients, nothing fussy. Paradoxically, when baking with coconut oil, it doesn’t impart a blast of in-your-face coconut intensity. I liken it to a vacation-scented flavor rather than licking a bottle of tanning oil. There’s barely a hint of detectable coconut flavor, perfect for those who aren’t fond of coconut. I think when most people object to coconut, it’s shredded or flaked coconut that they’re thinking of. Those forms have very distinct and powerful flavors and scents. And there’s that stringy texture that’s also a consideration. I love coconut oil, but even I have to be in the right mood for shredded coconut.
Courtesy of the coconut oil, buttermilk, and bananas, this bread is springy-soft and bouncy. It’s like a trampoline I wish I could jump on because it’s so cushioney, soft, tender, and ridiculously moist. The pineapple and its natural juices also tenderize the bread. I used frozen pineapple chunks from Trader Joe’s, and stirred them in straight from the freezer. The sweetness from the bananas and pineapple, coupled with the coconut oil, made these loaves scrumptiously good. This is pineapple-banana bread, rather than banana-pineapple, and the coconut oil is hardly noticeable. It’s in the background and adds flavor you can’t quite put your finger on, but you’ll want more of it. The pinch of nutmeg I added was a departure from my usual cinnamon-fiending ways. Nutmeg adds a nuttiness, warmth, and fullness of flavor. It’s almost like using browned butter and adds a homey quality. It’s less intense than cinnamon, and a perfect compliment for the pineapple. Feel free to freeze the second loaf for a rainy day. Or give it away to a friend. Or just hog it. They’re pretty small loaves and go fast. I made this bread the night before I started my 3-day juice cleanse and it was one of the first things I ate after the cleanse. Knowing I had it waiting for me on the other side of those three days was wonderful. Four days after I made it, it was still totally fresh, soft, and it’s perfect as is!
How to Make Banana Pineapple Bread
In a large bowl, combine eggs, melted coconut oil, buttermilk, sugars, and vanilla and whisk to combine. Add the flour, baking powder, baking soda, nutmeg, and salt, and stir to incorporate. Stir in bananas and frozen pineapple, then pour batter into greased 8×4-inch loaf pans. Bake until the top of the banana pineapple bread is golden and set. This banana bread with coconut oil lasts for days at room temperature, but you can also freeze the slices and reheat them later when a banana bread craving hits! You can make a homemade strawberry butter to go on top, or enjoy plain. However you eat this banana bread, you’re sure to love it!
Tips for the Best Banana Pineapple Bread
I’m always in the mood for coconut oil because of the moistness, softness, and tenderness it lends to baked goods. If you absolutely don’t want to bake with coconut oil, you can use melted or browned butter, canola or vegetable oil. I’ve done them all, but coconut oil is my new favorite. If desired, you could swap out the frozen pineapple for mango, peaches, nectarines, strawberries or your favorite frozen or seasonal fruit. No matter what type of fruit you use in this banana bread recipe, my top tip when baking with frozen fruit is to stir it in frozen rather than first thawing them. Frozen fruit is less mushy and fragile, and it runs less all over the batter. This banana pineapple bread recipe makes two smaller 8-by-4-inch loaves, and I’d imagine you could bake it as muffins or some muffins plus a little loaf. I find loaves to be faster and easier; filling one big pan versus twelve muffin wells, but do what you like. Whatever you do, don’t try to bake it as one big 9-by-5 loaf because I fear it would either overflow or the center wouldn’t cook through before the tops and sides became too browned.
More Banana Bread Recipes:
Six-Banana Banana Bread — Not sure what to do with overripe bananas you have on hand? Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it’s so moist and flavorful! Brown Sugar Blueberry Banana Bread — Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love! Cream Cheese-Filled Banana Bread — Banana bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing! Zucchini Banana Bread — This Zucchini Banana Bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light! Carrot Banana Bread — This super moist, springy, tender carrot banana bread is bread that reminds me of cake and I’m not complaining. It’s an easy, no mixer recipe that goes from bowl to oven in minutes.
Enjoy!
Even More Banana Recipes:
Vegan Coconut Oil Banana Muffins — These Vegan Banana Muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Fudgy Banana Bars with Vanilla Bean Browned Butter Glaze — Fudgy is the only word that describes the bars. They’re the banana equivalent of moist, fudgy brownies with zero traces of cakiness.
Six-Banana Banana Chocolate Chip Cake — Yes, six bananas in one cake means it’s super SOFT, moist, and has robust banana flavor with chocolate chips in EVERY bite!
