I have made this bread half a dozen times in the last two months.  After it was devoured at a playgroup this week, I decided I needed to share the recipe with you all, and document it somewhere mine so I would never never lose it.

We routinely have all ingredients on hand, especially bananas, that hide under a towel so Miles doesn’t spy them and get distracted during dinner, meaning I forget them too until they are soft and black.  The recipe calls for no butter, milk or eggs, and instead gets its moisture from fruit and a tiny bit of oil.  It’s made with half whole wheat flour, but maintains a bit of treat feel with the sugar crusted top. Miles loves it, I love it, it doesn’t last long in the house.

Pineapple Coconut Banana Bread (from joythebaker)

  • 3 small (2 large) very ripe bananas, mashed
  • 1/4 cup diced fresh pineapple (or canned crushed)
  • 1/4 cup canola oil
  • 1/2 cup + 2 Tbsp sugar
  • 1 cup whole wheat flour
  • 1 cup plain flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • pinch ginger
  • pinch all spice
  • 1/2 cup shredded coconut (I used fresh!)
  1. Preheat oven to 350F, oil a loaf pan.
  2. Mix mashed bananas (I like to mash with my hand) with pineapple, oil and 1/2 cup sugar.
  3. Sift dry ingredients directly into the bowl and mix just enough to combine.  Add coconut and stir a few more rounds.
  4. Spread batter into the bottom of the loaf pan.  Top with 2 Tbsp sugar.
  5. Bake 45-50 minutes, or until knife inserted into center comes out clean.  Cool 20 minutes in pan, then remove to a plate.
  6. Store in the fridge if you won’t finish it within 48 hours.  Made into mini muffins, it freezes very well also.