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Piña Colada Banana Bread

Piña Colada Banana Bread

A tropical twist on your typical banana bread that's a real summertime treat!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 50 mins
Servings 10 slices


  • 2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick unsalted butter (1/2 cup, softened)
  • 3/4 cup brown sugar
  • 3 overripe bananas (mashed)
  • 2 eggs (beaten)
  • 1 1/4 cup sweetened flaked coconut
  • 1/2 cup pineapple tidbits (drained and juice reserved)
  • 1 Tbsp flour


  • Preheat the oven to 350 degrees. Grease a 9x5 loaf tin and set aside. In a large bowl, stir together the two cups of flour, salt, and baking soda. Set aside.
  • In the bowl of a stand mixer, cream together the butter and brown sugar. Add the eggs, coconut, and bananas, and stir until well combined. Pour that into the dry ingredients and stir well so all ingredients are incorporated.
  • Toss the pineapple tidbits with the tablespoon of flour to coat them well (this keeps them from sinking to the bottom of the loaf), then fold into the mixture. Pour the batter into the loaf tin and bake for 55-70 minutes, depending on your oven.
  • When the loaf comes out of the oven, brush it with the pineapple juice from the can that you set aside to give it a nice shine and add some moisture to the crust. Allow to cool a little in the tin before turning it out onto a wire rack. Serve warm or allow to cool, and tightly cover any leftovers (though there won't be any!).


  • I was trying to keep this recipe light when I decided to glaze the loaf with just the pineapple juice. But between you and me, I think a nice white chocolate ganache is just what this needs to make it even more sweet and indulgent (but you didn't hear that from me).