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Sweet and fruity, this supremely moist banana bread is bursting with tropical flavors.

Tropical Banana Bread

Ashley Manila
Sweet and fruity, this supremely moist banana bread is bursting with tropical flavors.
4.75 from 4 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 1 -9x5 inch loaf; about 12 slices

Ingredients
 

  • 1/2 cup coconut oil, liquified
  • 1 cup light brown sugar, packed
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup crushed pineapple
  • 1/4 cup pineapple juice
  • 1/2 cup flaked coconut
  • 3 ripe bananas, mashed

Instructions
 

  • Preheat oven to 350 degrees (F). Grease a 9x5 inch loaf pan and set aside.
  • In a large bowl, whisk together the coconut oil and brown sugar, beat well to combine. Add the applesauce and vanilla, beat well and set aside. In a separate bowl combine the flour, baking soda, salt, ginger, nutmeg, and cinnamon, whisk well to combine. Add the dry mixture into the coconut oil mixture, whisking just until smooth. Finally, fold in the crushed pineapple, pineapple juice, coconut, and bananas. Pour batter into prepared pan, smoothing the top with a spatula.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
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