Pineapple – Brings bright tropical acidity and juiciness, while balancing the sweetness from the banana and sugars. Pineapple adds a subtle fresh, fruity tang that keeps the bread from tasting heavy.
Banana – Adds natural sweetness and mellow fruit flavor, while giving this bread a soft, comforting “banana bread” base. Banana also gives moisture and a slightly caramelized flavor to this baked bread which is so heavenly.
Coconut – Adds toasty tropical sweetness to this bread! It also provides a light chewy texture, while enhancing the tropical theme without overpowering the overall bake.
Sugars– The molasses in brown sugar deepens the flavor, making the loaf taste more complex than with granulated sugar alone. However, granulated sugar provides sweetness and structure. It helps the loaf rise and gives the edges a subtle crispness, balancing the chewiness from brown sugar.
Nutmeg – Gives a warm, cozy spice note to this bread. It is slightly nutty and aromatic, which deepens all of the fruit flavors. And, nutmeg makes this bread taste more bakery-style and complex.
Cream Cheese Frosting – Adds tangy creaminess while cutting through the sweetness of the bread. A cream cheese frosting makes the whole flavor profile taste more balanced and rich.
Banana – Adds natural sweetness and mellow fruit flavor, while giving this bread a soft, comforting “banana bread” base. Banana also gives moisture and a slightly caramelized flavor to this baked bread which is so heavenly.
Coconut – Adds toasty tropical sweetness to this bread! It also provides a light chewy texture, while enhancing the tropical theme without overpowering the overall bake.
Sugars– The molasses in brown sugar deepens the flavor, making the loaf taste more complex than with granulated sugar alone. However, granulated sugar provides sweetness and structure. It helps the loaf rise and gives the edges a subtle crispness, balancing the chewiness from brown sugar.
Nutmeg – Gives a warm, cozy spice note to this bread. It is slightly nutty and aromatic, which deepens all of the fruit flavors. And, nutmeg makes this bread taste more bakery-style and complex.
Cream Cheese Frosting – Adds tangy creaminess while cutting through the sweetness of the bread. A cream cheese frosting makes the whole flavor profile taste more balanced and rich.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Ripe bananas are key :The sweeter and softer the bananas, the more flavorful and moist your loaf will be. Don’t rush them!
- Drain the pineapple: Too much juice can make the batter soggy. Pat the pineapple chunks dry or give them a quick strain.
- Measure flour correctly: Instead of scooping directly with the measuring cup, use a spoon to lightly fill the cup and level it off. This prevents packing the flour, which can make the loaf dense.
- Mix gently: When combining the wet and dry ingredients, fold until just combined. Overmixing can make the bread tough.
- Swirl carefully: For that brown sugar–coconut swirl, layer it gently into the batter and use a knife or spatula to create a pretty pattern without overmixing.
- Check for doneness: Insert a toothpick in the center; it should come out mostly clean, with a few moist crumbs from the banana and coconut swirl thats ok!
- Cool completely before frosting: Coconut cream cheese frosting can melt if the loaf is too warm. Let it cool to room temperature for a neat, creamy topping.
More Recipes!
Here are some more recipes you might enjoy!
Raspberry White Chocolate Scones
Brown Butter Chocolate Chip Banana Bread
Pumpkin Cinnamon Swirl Sourdough
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Tropical Banana Bread with Coconut Frosting
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Equipment
Ingredients
Bread
- ½ cup (120 g) crushed pineapple, well-drained
- ½ cup (115 g) banana, mashed (about 1 banana)
- ½ cup (120 g) sour cream
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar, packed
- ½ cup (110 g) oil (canola, vegetable or even olive oil work)
- 2 large (100 g) eggs, room temperature
- 1 tsp (5 g) vanilla
- ¼ tsp (0.5 g) nutmeg (optional but recommended)
- ⅓ cup (80 g) buttermilk, room temperature
- 2 cups (240 g) all-purpose flour
- 1 tsp (5 g) baking soda
- ½ tsp (2 g) baking powder
- ½ tsp (3 g) kosher salt
Coconut Brown Sugar Swirl
- ¼ cup (55 g) light brown sugar, packed
- 2 tbsp (28 g) melted butter
- ⅓ cup (27 g) sweetened shredded coconut
- Pinch (0.3 g) salt
Coconut Cream Cheese Frosting
- 5 oz (140 g) cream cheese, softened
- 4 tbsp (56 g) unsalted butter, softened
- ⅓–½ cup (40–60 g) powdered sugar, to taste preference
- 1 tsp (5 g) vanilla bean paste
- ½ tsp (2 g) coconut extract
- Sweetened shredded coconut for the top
Instructions
Enable Step-by-Step Mode- Preheat your oven to 325°F (163°C) and grease or line a 9x5 loaf pan with parchment paper, leaving overhang for easy removal.
- We’ll start by making the brown sugar coconut swirl. In a small bowl, mix the brown sugar, melted butter, salt and coconut until you have a nice paste (its okay if its a little chunky and thick). Set to the side.
- Now onto the loaf. In a large bowl, add oil, banana, granulated sugar and brown sugar. Mix until well combined. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract and nutmeg. In a liquid measuring cup, add buttermilk and then stir in the sour cream. Mix gently until combined then set to the side.
- In a separate bowl, whisk together the flour, baking soda, baking powder and kosher salt. Add the dry ingredients to the wet mixture and gently fold just until combined. As you mix, slowly pour in the buttermilk/sour cream mixture. Mix until just combined. Gently fold in the pineapple (note: pineapple should be well drained and even patted dry before incorporating). PLEASE, don't overmix!
- Pour half of the batter into the prepared loaf pan. Then spoon half of the coconut sugar mixture all over the batter. Using a butter knife, gently swirl the coconut mixture into the batter. Then repeat this step with the remaining batter and coconut mixture. Note: Try to evenly disperse the mixture into the loaf. Also be sure not to push it down too much or the mixture will sink to the bottom of the loaf.
- Bake loaf for 60-65 minutes. It will be done when an inserted toothpick comes out mostly clean- a few wet crumbs are fine! Let the bread rest for at least 20 minutes- then remove from pan to cool for another 30 minutes.
- To make the frosting, using a hand mixer, beat the softened cream cheese and butter until smooth. Add powdered sugar to taste and mix in the coconut extract vanilla bean paste. Once the bread is fully cooled, spread the frosting and shredded coconut on top! Slice and enjoy!
- Storage: If the loaf is fully iced, store in an airtight container in the fridge for 2-3 days. If loaf is not iced, you can store in an airtight container for 2-3 days. Store frosting in the fridge.
I made this loaf a few days ago….amazing. so delish. I am making another loaf today. Can you double or triple this recipe?
Hi Dawn
Thanks so much for trying this recipe and Im so glad you enjoyed it! I love this one! I personally haven’t tried doubling it. I do know that others have tried baking a couple of loaves at a time and because of the low heat setting, the loaves take a long time to bake. So I would recommend baking the loaves one at a time if you can. Doubling and tripling the batter should be fine, I would just cover them while you wait for the first loaf to bake- if that makes sense! I hope this helps- Thanks again!
It was really good. I took out the half cup of white sugar and did not do the icing and it was still a really good sweet treat.
Hi Michelle,
Thank you for taking the time to report back! Im so glad you liked this bread and had success with your adjustments! I also think this bread tastes great sans the frosting if you are looking for something more breakfast-y! Thanks again and happy baking! xo Maude
Can it be made vegan?
Hi Tyanna,
Im sorry I haven’t tested it vegan. I know we could likely use vegan butter/oil and also sub out the eggs for applesauce- but I need to test it! Im adding it to my list of recipes to test! Thanks for your question! <3 Maude
Does coconut oil work for this recipe?
Hi! Yes you can use it in place of the neutral oil. If the coconut oil is solid, I would melt and cool it before using. Otherwise, it should be a 1:1 ratio! I hope this helps! -maude