Tropical Pineapple Coconut Banana Bread
Tropical Pineapple & Coconut Banana Bread is my tropical version of well-loved Banana Bread. My new recipe with pineapple, citrus and coconut, transforms this popular bake into a truly tropical experience!
Equipment
- Weighing scales or measuring cups
- Measuring Spoons
- Fork
- Large mixing bowl
- Medium sized bowl
- Hand/stand mixer
- Small measuring jug
- plate/bowl to mash bananas on
- Knife & chopping board
- Sieve
- Rubber or silicone baking spatula
- 2lb Loaf Tin (21 x 11 x 7cm or 8 x 4 x3″)
- Lining Paste, melted butter or cake release spray (Go to Lining Paste recipe)
- Small pastry or artist brush for greasing
- Large spoon
- Timer or Phone Timer
- Cooling rack
- Large sharp or serrated bread knife
- Medium bowl for glaze
- Small bowl for coconut
Ingredients
For The Banana Bread
- 72 grams Butter (unsalted, soft & cubed - ⅓ cup, 2½ oz)
- 200 grams Granulated Sugar (1 cup, 7 oz*)
- 3 Eggs - medium (US large to extra large)
- 225 grams Banana, mashed (2 or 3 bananas depending on size & doesn't include skin - 8 oz)
- 200 ml Greek Style Yoghurt (full fat or low fat, but thick set plain yoghurt - 7 fl oz, approximately)
- 155 grams Plain Flour or Strong Flour (1⅓ cup, 5½ oz All Purpose or Bread Flour)
- 155 grams Wholemeal/Wholewheat Flour (1⅓ cup, 5½ oz, in addition to flour above)
- 1 tsp Bicarbonate of Soda (Baking Soda)
- 1 tsp Salt
- 1 ½ tsp Cinnamon
- ½ tsp Ginger
- ½ tsp Mixed Spice (Pumpkin Spice)
- ⅓ Nutmeg, freshly grated (or 1 tsp powdered nutmeg)
- ½ tsp Anise (optional)
- 5 tbsp Pineapple Juice (reserved from can of pineapple chunks. Approximate amount, see notes. Alternative orange juice).
- 150 grams Pineapple chunks/rings (canned/tin) (5¼ oz for cake. I used from a 290g/10¼ oz tin/can, remember to reserve the juice)
For The Topping
- 125 grams Icing Sugar, sieved (1 cup, 4½ oz, Powdered Sugar)
- 6 tsp Pineapple Juice (Approximately. Reserved from the tin/can of Pineapple above. Alternative, orange juice.*)
- 10 Drops Pineapple Extract (optional, but so good. I recommend Foodie Flavours )
- ¼ tsp Lemon Extract (optional)
- ½ tsp Orange Extract (optional. If not using Pineapple extract you can increase Orange & Lemon*)
- 50 grams Coconut, desiccated (Shredded unsweetened coconut, 1¾ oz, ¾ cup, approximately)
* denotes - see notes
Instructions
Prepare Cake Batter:
- Begin by opening the tin/can of pineapple rings or chunks, draining & reserving the pineapple juice. If using slices, cut into pieces about the size of pineapple chunks – about 1cm or ⅓" wide.
- ‘Cream’ the softened cubed butter & sugar in a large bowl, with a hand or stand-mixer. (Small size cubes will soften quicker). Beat it on medium-high until soft & spreadable. Note however, that the granulated sugar will still be large crystals at this stage so you don’t need to mix for too long.
- Next, add in one egg at a time, mixing in-between each addition, just until evenly incorporated. Then gently fold in the yoghurt, followed by the mashed bananas.
- Heat the oven to: 180°c/Fan Oven 160°c/350°f/Gas Mark 4. If your oven takes a long time to heat up, do this before starting.
- Sieve over the flour, salt, bicarbonate of soda (baking soda) & spices into your wet mixture. Mix by hand just until all combined, making sure to check the bottom of the bowl for any dry patches.
- Add the pineapple juice, orange extract, fresh nutmeg & coconut ( the last 2 being optional). The batter will be thick, but if your batter is thicker than in the step-by-step photos before this Recipe Card, add a few drops more of the juice to thin slightly.
- Next, carefully fold in the chopped pineapple pieces, till evenly distributed.
- Grease the loaf tin well, either with cake release, butter, cooking spray like Frylight, or homemade lining paste/cake goop. For the lining paste, brush on a generous coating in upward strokes. For the other greasing methods, please also paper line the tin. (To see how to cut the correct shape, go to my Cake Lining Lesson.
- Spoon the batter into the prepared loaf tin & level off before tapping a few times on the counter/worktop.
Bake The Banana Bread:
- Bake in the centre of the oven for 50-60 minutes till risen, deep golden and cooked through. To stop over-cooking the top, cover with foil after about 25 minutes, when the top should be already set. Then turn the cake and bake for another 25- 35 minutes until a cocktail stick comes out clean of crumbs.
- Leave to cool in the bread pan, on a cooling rack for 20 minutes before turning out of the pan. Leave to cool for 20 – 30 minutes.
Prepare The Glaze:
- Let the cake cool before making the glaze topping. Sieve the icing/powdered sugar into a medium bowl & add 2 tbsp of the pineapple juice, orange zest, 1 tsp orange extract, 1 tsp lemon extract and 10 drops of pineapple extract (optional). The glaze should be paste-like.
- Add ½ tsp of pineapple juice & check the dripping consistency – thick but pourable, with a slow drip. If needed, add ¼ then ⅛ tsp juice at a time till the right thickness. See the photo and video for reference.
- Place parchment paper under the cooling rack, and either spread or spoon on the glaze, completely covering the top. There is enough glaze for drips, or to completely cover the cover.
- Straight away, add the coconut on top of the glaze & decorate with a few pineapple pieces (optional). Leave to set.
Serving & Storing:
- Once the glaze is set to touch, transfer to a large plate or platter.
- Slice with a large sharp knife, with a yield of 12 slices.
- Serve with your favourite drink.
- Store in a cake tin for 3 to 4 days. Wrapped well with paper & foil, will last up to 1 week. Note that tropical banana bread does not last quite as long as banana bread..
- Can be frozen, wrapped individually in slices, with parchment, foil & a labelled bag, for up to 4 months5 Should be defrosted in the fridge or at room temperature, with or without glaze.
Video
Notes
I recommend Foodie Flavours Pineapple Extract, so addictive.
Additional extracts is optional, but gives a stronger flavour than the pineapple juice.
Banana weight is without skin.
Mixed Spice - equivalent is US Pumpkin Spice. Alternatively increase the cinnamon, ginger & nutmeg amounts.
Fresh Pineapple could also be used instead of a tin/can.
Desiccated Coconut - US equivalent shredded unsweetened coconut, but in larger pieces. See coconut article.
Storing - the banana bread will last 3 or 4 days, if stored in an airtight container (I prefer cake tins).
Freezing - I am not a fan of freezing some baked good, but I tested slices of this. I froze individual slices, wrapped in baking/parchment paper, then tin foil & labelled. I defrosted at room temperature and tasted excellent. And I froze with the glaze, which was still very good. I recommend using within 4 months.
Go to Original Banana Bread Recipe
Go to Healthier Banana Bread Muffins Recipe
Watch Banana Bread Muffin Video
These ingredient quantities listed above are for a 2lb loaf/bread tin. (About 21 x 11 x 7cm or 8 x 4 x3″)
If you want to use a 1lb tin, the ingredients are reduced by about 25%. See ingredient amounts below:
Nutritional Information - I am not a qualified nutritionist and all values are approximate. These values are based on preparing the tropical banana bread as in the ingredient list, with 1 serving being 1 slice from a yield of 12 slices. Assumes all glaze is used. Values calculated from MyFitnessPal.com.
Banana weight is without skin.
Mixed Spice - equivalent is US Pumpkin Spice. Alternatively increase the cinnamon, ginger & nutmeg amounts.
Fresh Pineapple could also be used instead of a tin/can.
Desiccated Coconut - US equivalent shredded unsweetened coconut, but in larger pieces. See coconut article.
Storing - the banana bread will last 3 or 4 days, if stored in an airtight container (I prefer cake tins).
Freezing - I am not a fan of freezing some baked good, but I tested slices of this. I froze individual slices, wrapped in baking/parchment paper, then tin foil & labelled. I defrosted at room temperature and tasted excellent. And I froze with the glaze, which was still very good. I recommend using within 4 months.
Go to Original Banana Bread Recipe
Go to Healthier Banana Bread Muffins Recipe
Watch Banana Bread Muffin Video
These ingredient quantities listed above are for a 2lb loaf/bread tin. (About 21 x 11 x 7cm or 8 x 4 x3″)If you want to use a 1lb tin, the ingredients are reduced by about 25%. See ingredient amounts below:
Nutritional Information - I am not a qualified nutritionist and all values are approximate. These values are based on preparing the tropical banana bread as in the ingredient list, with 1 serving being 1 slice from a yield of 12 slices. Assumes all glaze is used. Values calculated from MyFitnessPal.com.
Nutrition Facts
Tropical Pineapple Coconut Banana Bread
Serving Size
1 grams
Amount per Serving
Calories
322
% Daily Value*
Fat
9
g
14
%
Saturated Fat
6
g
38
%
Monounsaturated Fat
1
g
Cholesterol
54
mg
18
%
Sodium
1382
mg
60
%
Potassium
153
mg
4
%
Carbohydrates
56
g
19
%
Fiber
2
g
8
%
Sugar
32
g
36
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.