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Coconut Oil Banana Pineapple Bread
4.5 from 42 votes

Coconut Oil Banana Pineapple Bread

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! 

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 2 8x4-inch loaves
Calories: 295 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

  • 2 egg large
  • 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 banana 2 large or 3 small ripe bananas, mashed ripe
  • 1 cup pineapple diced (I used frozen)***

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside.
  2. In a large bowl, combine the eggs, coconut oil, buttermilk, sugars, vanilla, and whisk to combine.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 2 8x4-inch loaves

Amount Per Serving

Calories 295

% 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.