This Pineapple and Coconut Banana Bread is the Perfect Summer Breakfast


I start to miss warm baked goods during the summer, and even though fall is just around the corner– I can’t wait that long! That’s why I love this recipe for Pineapple Coconut Banana Bread from Hey, EEP. It’s got that tropical tastes that makes you feel like you’re on vacation, so it totally counts as a summer treat!



  • Nonstick cookings spray, for the pan
  • 1 stick unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tablespoons vanilla extract
  • 1/2 cup drained crushed pineapple
  • 1 ripe banana, mashed
  • 1/2 cup sweetened, shredded coconut
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • Preheat oven to 350˚F. Spray a loaf pan with cooking spray and then set aside.
  • Use a mixer on medium speed, and beat the butter and brown sugar (until light and fluffy). Beat in the eggs, one at a time. Add vanilla, pineapple, banana and coconut and beat until everything is mixed well.
  • In a separate bowl, whisk the flour, baking soda, baking powder and salt. Add the flour mixture to the banana mixture all at once and stir until just combined.
  • Transfer batter to the prepared pan and bake 45-50 minutes until golden. Put a toothpick in the middle and make sure it comes out clean.
  • When you remove it from the oven, let it cool 5 minutes in the pan, then turn out onto a wire rack and cool completely.