Pineapple Coconut Banana Bread

What a miserable couple of days !! It is so cold out today and I had some bananas getting soft on my counter so I decided to warm up the house by turning on the oven and baking some banana bread 🙂  I adapted the original recipe into a more healthier version. It turned out so moist and delicious you won’t even notice the difference.  This recipe also freezes really well.

The original recipe also included a glaze with the pineapple juice which you could use to turn this more into a cake. I didn’t use the glaze this time but maybe next time.  Let me know if you do and how it turned out.

Featured imagePineapple Coconut Banana Bread


  • 1/2 cup coconut oil, room temperature
  • 3/4 cup sugar
  • 1/3 cup egg whites or 2 large eggs, room temperature
  • 1/2 tsp coconut or vanilla extract
  • 1 ripe banana, well mashed
  • 1/2 cup well drained crushed pineapple (reserve the juice!)
  • 1/2 cup shredded coconut, I used unsweetened
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  • 1 cup confectioners sugar
  • Reserved Pineapple Juice


Preheat oven to 350F

Cream the coconut oil and the sugar with a mixer.  Beat in the egg whites and then add the extract.

Stir in the drained pineapple, mashed banana and the coconut.

Stir with a whisk the flours, baking powder, baking soda, salt until well blended then add to wet ingredients. Stir just until mixed.

Spray a standard loaf pan and line it with parchment paper with long overhanging ends so it’s easier to lift out.   This is the first time I used this method and it worked great!
Featured imageBake for about 50 – 55 minutes  until golden brown and a toothpick inserted in the center comes out clean.

Cool on a wire rack before cutting or glazing.

To make the glaze, mix the confectioners sugar with enough of the reserved pineapple juice, 1 tbsp at a time, to make a glaze.  Drizzle over loaf with spoon.

Enjoy!! 🙂


recipe adapted from

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