Pina Colada Banana Bread
Pina Colada Banana Bread is a favorite! If you like pineapple and coconut, you will love this banana bread recipe. It is easy to make and so moist and delicious!
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Ingredients Needed For Pina Colada Banana Bread:
Sugar
Butter
Eggs
Bananas, mashed well
Vanilla
Pineapple, crushed, plus the juice
Flour
Baking soda
Baking powder
Salt
Coconut, divided
Instructions For Pina Colada Banana Bread:
Place 1/4 cup coconut onto a baking sheet and place under the broiler (I like to use the low broiler so I don’t burn the coconut as often. 😊) Broil to just lightly toast the coconut and remove from the oven. Set aside.
In a mixing bowl with an electric mixer, beat butter and sugar until smooth and creamy.
Next, add in the eggs, mashed bananas, vanilla and crushed pineapple and the juice from the can. Mix well.
Then, add in the flour, baking soda, baking powder and salt. Mix to combine.
Stir in the 1/4 cup toasted coconut to the mixture and stir just to combine and distribute.
Pour mixture into two greased loaf pans-or use parchment paper.
Top each loaf with 1/4 cup un-toasted coconut.
Bake at 350 degrees for 55-60 minutes. NOTE: at about 40-45 minutes of baking time, cover the pans with foil to help the tops not get too brown.
Remove from the oven and remove the foil. Allow 10-15 minutes to cool in the pans. I like this bread best cold so, after cooling the bread, chill it in the refrigerator, if desired. Slice and serve.
*This bread freezes well.
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Pina Colada Banana Bread
A flavorful and super moist banana bread recipe.
Ingredients
- 1 1/2 cups sugar
- 1/2 cup butter softened
- 3 eggs
- 4 medium bananas mashed well
- 3/4 tsp vanilla
- 20 ounce can crushed pineapple plus the juice
- 3 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup coconut divided
Instructions
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Toast 1/4 cup coconut on a baking sheet under the low broiler until lightly toasted. Set aside.
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In a mixing bowl with an electric mixer, beat softened butter and sugar until smooth and creamy.
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Add eggs, mashed bananas, vanilla, crushed pineapple and the pineapple juice from the can. Mix well.
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Add flour, baking soda, baking powder and salt. Mix to combine.
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Fold in the 1/4 cup toasted coconut.
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Pour mixture into two greased bread pans.
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Top each loaf with 1/4 cup of coconut.
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Bake at 350° for 55-60 minutes. At about 40-45 minutes of baking, cover each bread pan with foil so the tops of the bread will not get too dark.
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Remove from the oven and remove the foil. Allow 10-15 minutes to cool in the pans. Remove from the pans and refrigerate to chill-until ready to serve. Slice and enjoy! *We like this bread cold.
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