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The Boat Shed Kitchen

Tropical Banana Pineapple Bread

This Tropical Banana Pineapple Bread is a deliciously moist quick bread filled with ripe bananas, crushed pineapple, toasted macadamia nuts, and coconut. It’s sweet, fruity, and perfect for breakfast, snacking, or dessert. One slice and you’ll be hooked!
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Prep Time 15 minutes
Bake Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Calories: 290
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • 1½ cups all-purpose white flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
Wet Ingredients:
  • 2 eggs
  • 1 tsp vanilla extract
  • 1¼ cups ripe bananas mashed
  • 1 8-ounce can crushed pineapple with juice
  • ½ cup + 1 tbsp sunflower oil or any neutral oil
Add-ins:
  • ½ cup dry roasted macadamia nuts chopped
  • ½ cup unsweetened coconut flakes

Method
 

  1. Preheat oven to 350°F (175°C). Grease your loaf pan.
  2. Toast macadamia nuts for a few minutes until lightly golden. Let cool and chop.
  3. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk eggs, vanilla, mashed banana, pineapple with juice, and oil.
  5. Combine wet and dry ingredients. Stir until just combined.
  6. Fold in the chopped nuts and coconut gently.
  7. See full steps with tips & photos → https://theboatshedcafe.com/tropical-banana-pineapple-bread/

Notes

  • Overripe bananas work best for deep flavor and moisture.
  • Don’t drain the pineapple — the juice keeps the loaf super moist.
  • You can skip toasting the nuts, but it adds a lovely extra crunch.