Tropical Banana Bread

Yes please!  A Tropical Banana Bread is like a little vacation in loaf form—moist, fruity, and bursting with those sunny island flavors. Think bananas, coconut, pineapple, and maybe even a handful of macadamia nuts or a splash of rum if you’re feeling extra island-y. Let’s make it!

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Tropical Banana Bread (One-Bowl Style)

Ingredients:

• 2–3 very ripe bananas (about 1 cup mashed)

• ½ cup crushed pineapple, drained (save the juice!)

• ⅓ cup melted coconut oil (or butter)

• ½ cup brown sugar (or coconut sugar)

• 2 large eggs

• 1 tsp vanilla extractOptional: 1 tbsp pineapple juice or dark rum

• 1 ¾ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ½ tsp cinnamon

• ½ cup shredded coconut (sweetened or unsweetened)

• Optional: ½ cup chopped macadamia nuts or pecans

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Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.

2. Mash the bananas in a large mixing bowl. Add in the crushed pineapple, melted coconut oil, sugar, eggs, vanilla, and (optional) pineapple juice or rum. Stir until smooth.

3. Add dry ingredients: Sprinkle flour, baking soda, salt, and cinnamon over the top. Stir gently until just combined.

4. Fold in shredded coconut and nuts if using.

5. Pour into loaf pan and bake for 55–65 minutes, or until a toothpick comes out clean (check at 50 minutes if your oven runs hot).

6. Let cool in the pan for 10 minutes, then transfer to a wire rack.

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Topping Ideas (Optional but awesome):

• Sprinkle extra coconut on top before baking for a golden toasted finish

• Drizzle with a light pineapple glaze (powdered sugar + pineapple juice)

• Add sliced banana or crushed nuts on top for a pretty look

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 Storage:

Stays moist for 3–4 days at room temp, or freeze slices for later!

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Want a gluten-free or dairy-free twist? Or mini tropical banana muffins instead? Just say the word—I got you!