Coconut Oil Banana Pineapple Bread
User Reviews
4.5
42 reviews
Excellent
Coconut Oil Banana Pineapple Bread
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This Banana Pineapple Bread is incredibly moist and is ever so slightly coconut flavored thanks to the coconut oil in the batter. You'll definitely want seconds of this easy banana bread recipe!
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Ingredients
- 2 large eggs
- ½ cup coconut oil melted*
- ⅓ cup buttermilk**
- 1 ¼ cups granulated sugar
- ¼ cup light brown sugar packed
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon nutmeg optional but recommended
- pinch salt optional and to taste
- 1 to 1 ¼ cups mashed ripe bananas 2 large or 3 small ripe bananas
- 1 cup pineapple diced (I used frozen)***
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, 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, no need to thaw it first. If using fresh or canned, make sure it’s well-drained or it could water-down the batter).
- Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean (banana bread is gooey and it may not come out perfectly clean). If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in last 15 minutes of cooking, or tent the pan with foil; although I don’t suspect this will be an issue.
- Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling. Optionally serve with Browned Butter Vanilla Glaze or Make Pineapple Butter rather than Strawberry Butter.
- Bread will keep for up to 1 week in an airtight container or large Ziplock at room temperature (I wrap my fully cooled bread in Clingwrap, then I place it in a gallon-sized Ziplock). Second loaf may be frozen for up to 3 months.
Notes
- *Canola or vegetable oil, or browned or melted butter may be substituted
- **1/4 cup Greek yogurt or sour cream may be substituted
- ***Mango, peaches, nectarines, strawberries or blueberries may be substituted
Nutrition Information
Show Details
Serving
1
Calories
295kcal
(15%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Cholesterol
31mg
(10%)
Sodium
183mg
(8%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Nutrition Facts
Serving: 28x4-inch loaves
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 295kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 31mg | 10% |
| Sodium | 183mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
42 reviews
Excellent
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