Coconut Pineapple Banana Bread

On Saturday mornings when we don’t have anything planned for the day, I come home after my workout with baking on my mind.

I take my time making and eating my breakfast and then I read cooking magazines and go over recipes on my laptop that I have bookmarked during the week. I think of recipes to make for the week, but I’m also on a hunt for a recipe that will inspire me to bake.

On this particular Saturday morning, I was in a tropical mood. I have just spent time looking at wedding pictures to frame and I came across pictures I took of tropical food.

Banana, pineapple and coconut……yes please!


This wonderful recipe from Joy The Baker, is also vegan. I substituted a few ingredients.

The original recipe used a 9×5-inch loaf but I used my mini-loaf pans because I had planned to bring the rest of the loaves to my parents house.


Coconut Pineapple Banana Bread

Makes one 9×5-inch loaf or 5 mini-loaves

2 large or 3 small very ripe bananas
1/4 cup crushed pineapple, drained
1/4 cup canola oil (I used coconut oil)
1/2 cup plus 2 tablespoons sugar (I used Stevia Baking Blend)
1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
generous pinch of ground ginger
pinch of allspice
1/2 cup sweetened shredded coconut

Preheat the oven to 350 degrees F. Lightly grease and flour your loaf pan.

In a large mixing bowl, mash the bananas and add the sugar, pineapple, and oil and whisk to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut.

Transfer the batter to the prepared pan and sprinkle with nuts or more sugar if you want. Bake for 45 to 50 minutes (regular loaf) or 20 to 25 minutes (mini loaf). The top should be lightly browned and a knife inserted through the center should come out clean.

Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.


Using the mashed banana AND pineapple made this loaf moist and also really fragrant while it was baking.

I would recommend adding nuts on top of the loaf, it added great texture.

My dad liked the loaf but he did ask if I added any sugar. I would say that the sweetness level (using the sugar substitute) for this loaf is slightly mild.  It is good for breakfast or afternoon snack with tea.


Where you will find me on Saturday mornings…in front of the oven watching the dough rise and staying warm.


Have a great weekend!


  1. Love adding pineapple to bread. Adds great moisture and sweetness!!

  2. This looks really fantastic and the photos are great! They look as though they have such a great texture.

  3. I love the flavors here! Reminds me of the Philippines 🙂 Have a great weekend!

  4. A Tablespoon of Liz says:

    This looks so good… coconut, pineapple, and banana are some of my favorite things. And bread. I really like bread too, lol.

  5. Annette (Defiant Vegan) says:

    Yumm and more Yummm because it’s Vegan… Woo Hoo!

    the Texture looks great! ;P

  6. This looks great! I love how you used pineapple and coconut oil. I don’t like my breads very sweet so I’m sure I would love this recipe!

  7. I am in love. 😀

  8. This looks and sounds amazing!!!! All of my favorite things… is a must try:-)

  9. Carla December says:

    I made this and mixed in a few rolled oats and topped it with them, since I always seem to use nuts. Absolutely AWESOME. Thank you so much! This is a keeper:D


  1. […] Vegan Coconut Pineapple Banana Bread […]

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