Pineapple Coconut Oil Banana Bread

I’m no stranger to banana bread recipes. I have 30 Favorite Banana Bread and Banana Recipes

But this is the first time I’ve used coconut oil and it won’t be the last. The results are magical.

Pineapple Coconut Oil Banana Bread averiecooks.com

This bread makes me think of spring, warmer weather, and of being on a tropical vacation. Like all my banana bread recipes, it comes together with a whisk and just one bowl. No mixer, no creaming ingredients, nothing fussy.

Paradoxically, when baking with coconut oil, it doesn’t impart a blast of in-your-face coconut intensity. I liken it to a vacation-scented flavor rather than licking a bottle of tanning oil. There’s barely a hint of detectable coconut flavor, perfect for those who aren’t fond of coconut.

Pineapple Coconut Oil Banana Bread averiecooks.com

I think when most people object to coconut, it’s shredded or flaked coconut that they’re thinking of. Those forms have very distinct and powerful flavors and scents. And there’s that stringy texture that’s also a consideration. I love coconut oil, but even I have to be in the right mood for shredded coconut.

I’m always in the mood for coconut oil because of the moistness, softness, and tenderness it lends. If you absolutely don’t want to bake with coconut oil, you can use melted or browned butter, canola or vegetable oil. I’ve done them all, but coconut oil is my new favorite.

Pineapple Coconut Oil Banana Bread averiecooks.com

Courtesy of the coconut oil, buttermilk, and bananas, this bread is springy-soft and bouncy. It’s like a trampoline I wish I could jump on because it’s so cushioney, soft, tender, and ridiculously moist.

The pineapple and it’s natural juices also tenderize the bread. I used frozen pineapple chunks from Trader Joe’s, and stirred them in straight from the freezer. You could swap out the pineapple for mango, peaches, nectarines, strawberries or your favorite frozen or seasonal fruit.

A tip when baking with frozen fruit such as blueberries or strawberries, is to stir them in frozen rather than first thawing them. They’re less mushy, fragile, and they run and bleed less all over the batter.

Pineapple Coconut Oil Banana Bread averiecooks.com

The recipe makes two smaller 8-by-4-inch loaves and I’d imagine you could bake it as muffins or some muffins plus a little loaf. I find loaves to be faster and easier; filling one big pan versus twelve muffin wells, but do what you like. Don’t try to bake it as one big 9-by-5 loaf because I fear it would either overflow or the center wouldn’t cook through before the tops and sides became too browned.

The sweetness from the bananas and pineapple, coupled with the coconut oil, made these loaves scrumptiously good. This is pineapple-banana bread, rather than banana-pineapple, and the coconut oil is hardly noticeable. It’s in the background and adds flavor you can’t quite put your finger on, but you’ll want more of it.

Pineapple Coconut Oil Banana Bread averiecooks.com

The pinch of nutmeg I added was a departure from my usual cinnamon-fiending ways. Nutmeg adds a nuttiness, warmth, and fullness of flavor. It’s almost like using browned butter and adds a homey quality. It’s less intense than cinnamon, and a perfect compliment for the pineapple.

Feel free to freeze the second loaf for a rainy day. Or give it away to a friend. Or just hog it. They’re pretty small loaves and go fast.

Pineapple Coconut Oil Banana Bread averiecooks.com

I made this bread the night before I started my 3-day juice cleanse and it was one of the first things I ate after the cleanse. Knowing I had it waiting for me on the other side of those three days was wonderful. Scott and I both agreed it’s some of the best banana bread we’ve ever had, and not just because we’d been drinking juice for 3 days. But I think of it as pineapple bread.

Four days after I made it, it was still totally fresh, soft, and it’s perfect as-is. Or make it even more perfect with a Browned Butter Vanilla Glaze.

Enjoying a hearty, thick-cut slice, with chunks of pineapple staring back at me, is where it’s at.

Pineapple Coconut Oil Banana Bread averiecooks.com

Pineapple Coconut Oil Banana Bread - No butter used in this soft, moist, fluffy loaf that reminds me of a tropical vacation!

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Pineapple Coconut Oil Banana Bread

The bananas, buttermilk, and coconut oil help this bread stay fluffy, springy-soft, tender, and ridiculously moist. The pineapple dominates the flavor profile and this is more pineapple-banana than banana-pineapple bread.The coconut oil is hardly detectable, perfect for those who don't love coconut. The ingredients are whisked together in minutes without needing a mixer and in just one bowl. The recipe makes two medium-small loaves, perfect for gifting or freezing.

Yield: two 8-by-4-inch loaves

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients:

2 large eggs
1/2 cup coconut oil, melted (canola or vegetable oil, or browned or melted butter may be substituted)
1/3 cup buttermilk (1/4 cup Greek yogurt or sour cream may be substituted)
1 1/4 cups granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg, optional but recommended
pinch salt, optional and to taste
1 to 1 1/4 cups mashed ripe bananas (2 large or 3 small ripe bananas)
1 cup pineapple, diced (I used frozen; mango, peaches, nectarines, strawberries or blueberries may be substituted)

Directions:

  1. Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside. (I have not tried it but I suspect you could bake as muffins, mini loaves, or in a Bundt pan, adjusting baking times accordingly).
  2. In a large bowl combine the eggs, coconut oil, buttermilk, sugars, vanilla, and whisk to combine. Add the flour, baking powder, baking soda, nutmeg, optional salt, and stir to just incorporate; don't overmix because the gluten will overdevelop and bread will be tougher. Stir in bananas. Stir in pineapple (if using frozen, just add it frozen, no need to thaw it first. If using fresh or canned, make sure it's well-drained or it could water-down the batter).
  3. Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean (banana bread is gooey and it may not come out perfectly clean). If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in last 15 minutes of cooking, or tent the pan with foil; although I don't suspect this will be an issue. Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling. Bread will keep for up to 1 week in an airtight container or large Ziplock at room temperature (I wrap my fully cooled bread in Clingwrap, then I place it in a gallon-sized Ziplock). Second loaf may be frozen for up to 3 months. Optionally serve with Browned Butter Vanilla Glaze or Make Pineapple Butter rather than Strawberry Butter.

Related Recipes:

Banana Bread with Vanilla Browned Butter Glaze – My all-around favorite banana bread recipe. Vanilla is used four times in this straightforward, easy recipe that never lets me down. It turns out moist and perfect every time and the browned butter glazes pushes it over the edge. This is the most popular banana bread of all the varieties I have with readers

Browned Butter Buttermilk Banana Bread with Strawberry Butter – Buttermilk and browned butter are combined to create this banana bread that’s fluffy, soft, moist, and packed with rich, nutty, and deep flavor. The top of the loaf stays smooth, shiny, dense and reminds me of a big muffin top

Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting – A favorite non-traditional banana bread and is what you’d get if banana bread met carrot cake. Full of carrot bits, pineapple, raisins, yogurt and it’s moist and soft beyond words. The frosting is the perfect touch and it’s more like cake, masquerading as bread, which is fine by me

Banana Yogurt Muffins and Little Banana Loaf – Greek yogurt and bananas keep the dozen muffins and little loaf so soft, squishy, moist, and tender. The baked in sprinkles get everyone’s attention

Pumpkin Banana Bread with Browned Butter Cream Cheese Glaze – I will never tire of pumpkin recipes and this one pairs pumpkin bread with banana bread for a soft, tender loaf that’s subtly pumpkin and molasses flavored

Banana Bread Brownies with Browned Butter Cream Cheese Frosting – This bread was a happy accident and i you crossed the most decadent, rich, fudgy, moist brownie with a soft loaf of banana bread, this is what you’d get

30 Favorite Banana Bread and Banana Recipes – In case you need more banana bread and banana recipe inspiration, these may help

Baked Orange Banana Coconut Donuts with Orange Coconut Vanilla Cream Cheese Glaze – Donuts with similar flavors to today’s bread and also use oranges and a luscious cream cheese glaze

Coconut Oil White Chocolate Cookies – No butter is used and if you’ve never baked cookies with coconut oil, you have to try it. The results are magical

Pineapple Banana & Coconut Cream Smoothie (vegan, GF) – The drinkable form of the bread. Add rum for a pina colada

Have you tried baking with coconut oil?

Have a favorite banana recipe?

   

111 Responses to “Pineapple Coconut Oil Banana Bread”

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    The Ninja Baker — March 27, 2013 at 2:06 am

    Besides your beautiful browned butter recipe for banana bread, this tropical version looks like a winner, too, Averie. Thank you for sharing the recipe containing the ever-so-good for you coconut oil.

    I’ve had nice success making Baby Cakes Cookbook items with coconut oil. Especially the chocolate sweets. Of course, everything goes well with chocolate =)

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 4:09 am

      You’ll love coconut oil in banana bread since you like it already!

      Reply

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    Angela @ canned-time.com — March 27, 2013 at 3:15 am

    Love the flavors here. It looks so moist and I know the pineapple is tart and chewy. Great recipe as usual.

    Reply

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    ~amy~ — March 27, 2013 at 4:00 am

    Sounds wonderful…love the addition of pineapples!

    Reply

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    Colleen @ What's Baking in the Barbershop?! — March 27, 2013 at 4:23 am

    I still need to try baking with coconut oil, and this bread may be the recipe that gets me to do that! Love this combination of the bananas and pineapple. Will transport me to a warmer place than Boston :)

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 8:48 am

      Colleen you will LOVE the results. So fluffy, soft, moist…just awesome! And glad this transports you to a warmer place. Winter can just linger way too long by this time of year – stay warm!

      Reply

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    Heather (Where's the Beach) — March 27, 2013 at 5:12 am

    I definitely agree with you on the aversion mostly being to flaked/shredded coconut and I’ve found that it’s the sweetened more than the non as well that I don’t care for. I was very leery about cooking with the oil, but found that I smell it more than I taste it

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 8:47 am

      Glad you agree with the coconut oil and yes, it’s those shreds/flakes that are the culprits….lol

      Reply

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    Bianca @ Confessions of a Chocoholic — March 27, 2013 at 5:12 am

    I love this tropical banana bread! One of my favorite banana recipes is Nutella Banana Pudding :) http://www.confessionsofachocoholic.com/chocolate/nutella-banana-pudding

    Reply

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    Erika @Southern Souffle — March 27, 2013 at 5:45 am

    Love This!!! Pineapples, Bananas and Coconut Oil!! Girl, you’re brilliant… :)

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 8:46 am

      Figured I’d try the combo in a bread rather than a smoothie for a change!

      Reply

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    Rachel @ Baked by Rachel — March 27, 2013 at 5:56 am

    I swear one of these days I’m going to find and try coconut oil in baking!

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 8:41 am

      Best results ever – you’re going to love it! Especially in cookies, breads, cakes…mmmm, so good!

      Reply

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    Katy @ KatysKitchen — March 27, 2013 at 6:12 am

    my favourite banana recipe is one-ingredient ice cream! although i make it two by adding cocoa. ;)

    Reply

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    Tieghan — March 27, 2013 at 6:25 am

    I have never put pineapple in bread before, but is sure does sound awesome!

    Reply

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    Michele Sparrow — March 27, 2013 at 6:39 am

    I love coconut oil and love to bake/cook with it when I can. During lent this year, we are using this on the guys’ bagels and toast:

    http://www.earthbalancenatural.com/product/organic-coconut-butter/

    This banana bread, like all your others, looks fantastic. I may still be reeling from the fact that there is no cinnamon in it, but nutmeg is a great spice, too! :-D

    My grandma’s banana bread is my all-time favorite and still have it written down in a little book from her from all those years ago. Good tip about throwing in the fruit still frozen. I would have thought the other way around!

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 8:45 am

      That’s great you still have her recipe tucked away. Crucial to keep recipes like that alive!

      Reply

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    Paula — March 27, 2013 at 7:06 am

    I love your use of nutmeg in this! I tend to forget about using it because my cinnamon is always front and center in my spice cabinet. I am using coconut oil quite a bit more over the last year or so and don’t notice any dominant flavor from it (but I love coconut in all forms). The pineapples we are getting around here should be starting to taste pretty good so I’ll have to freeze some because I’d like to give this a try…such a great flavor combination and that nutmeg has me curious!

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 8:45 am

      I hardly notice the taste anymore either and I was reading a tip about nutmeg right before I made these, about why to reach for it and what it adds, and I am so glad I tossed it in!

      Reply

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    Eva @ Eva Bakes — March 27, 2013 at 7:08 am

    This reminds me of the super sweet and moist banana bread from Hawaii. I love the fact that you can customize this to whatever fruits you like, whether it’s mangoes, pineapples, peaches or something else!

    Reply

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    Marie @ Little Kitchie — March 27, 2013 at 7:44 am

    You are totally the queen of making things awesomely tropical – love the pineapple addition! Also so glad you showed a coconut oil recipe – I actually made banana almond bread this weekend using coconut oil and it worked beautifully! It has stayed more moist as the days go on, too.

    Reply

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    Bev @ Bev Cooks — March 27, 2013 at 7:46 am

    Oh goooooosh this looks deelarshush.

    Reply

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    Anna @ Crunchy Creamy Sweet — March 27, 2013 at 7:49 am

    Love how you are tackling the coconut oil recipes. I have a huge jar of coconut oil and need ideas to use it. Add pineapple and I am in! PS: Looks like we have been doing the 3-day juice cleanse in the same time :)

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 8:43 am

      Are you doing a cleanse right now? We did ours last week. Hard being a food blogger and juice cleansing, that’s for sure :)

      Reply

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    marcie@flavorthemoments — March 27, 2013 at 8:24 am

    I really need to try baking with coconut oil. I love the tropical flair of this bread, and it looks SO moist!

    Reply

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    Kim @ Soliloquy Of Food & Such — March 27, 2013 at 8:26 am

    Well, now I know where to come for my banana bread fetish. I don’t know which one to make first!

    Reply

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    Sue/the view from great island — March 27, 2013 at 8:37 am

    Great tropical theme going on in this bread, pineapple banana and coconut just belong together!

    Reply

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    sally @ sallys baking addiction — March 27, 2013 at 8:46 am

    This bread puts me in an even brighter and cheerier mood than I am already in, Averie! You are the banana bread queen. Literally – you have SO many that I want to try! And today is no exception. The coconut oil and buttermilk must make this bread even better than any banana bread I’ve ever had. I can see how moist and soft it is. I love using nutmeg in bread recipes too! My mom always used a pinch in her banana breads and taught me well. Good to note that the bread won’t taste like coconuts – I’ve had many readers ask me about coconut oil in baked goods before.

    mmmm today’s bread puts me in the mood for summer and I love your photos!

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 8:51 am

      It reminds me of one of yours…a mango bread I think you have with banana and coconut? It’s so you. You’d love this! And yes the coconut oil and buttermilk and bananas and it’s the moistest bread ever! I wanted to see if I could get close to the results I get with tossing 1 box instant pudding mix into the batter and this is as close as any have come!

      Reply

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    Jackie @ The Beeroness — March 27, 2013 at 8:53 am

    Look at those pineapple chunks! I just realized that I don’t hate coconut. I thought I did because I hate that fake coconut flavor and texture in mass produced candy, but natural coconut I actually really love. This is gorgeous!

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 8:56 am

      but natural coconut I actually really love = YES! Exactly! The fake flavor and/or texture can be so off-putting but the real deal is just the best!

      Reply

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    Laura (Tutti Dolci) — March 27, 2013 at 8:59 am

    Love love love the tropical flavors in this bread!

    Reply

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    Kelly @ Hidden fruits and veggies — March 27, 2013 at 9:17 am

    Look at the texture in that bread! It looks sooo amazing and I love all the tropical flavors you have going on in there

    Reply

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    Ari @ Ari's Menu — March 27, 2013 at 9:19 am

    This bread looks so soft and delicious, that it is making me forget that I hate pineapple, and want to take a big bite!

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 9:21 am

      And just swap in strawberries or mango or any fruit you enjoy!

      Reply

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    Mary Frances — March 27, 2013 at 9:21 am

    This looks incredible. So moist and LOVE the thick slices. I’m a sucker for breads and this looks like the ultimate banana bread. I’ve used coconut oil in several things but never breads. You’ve convinced me – I must make this pronto! I love creativity of using nutmeg and pineapple in it, too. And congratulations on finishing your cleanse!

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 9:23 am

      Thanks for the congrats on our cleanse. And yes, this IS the ultimate banana bread. If you try the coconut oil, LMK how it goes. You’re going to love it! Such awesome results!

      Reply

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    Shundara@ SavyNaturalista — March 27, 2013 at 9:33 am

    I love a good bread recipe, I think it is great you used coconut oils, I have always used butter! I never thought about using oils in a bread I thought it would give the bread a funny after taste.. I guess oils can be used in baked goods :)

    Reply

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    Georgia @ The Comfort of Cooking — March 27, 2013 at 9:37 am

    This banana bread looks incredible, Averie! I love that you used coconut oil, too. I bet it adds amazing moistness to baked goods. I’ve got to try using it sometime!

    Reply

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    carol | a cup of mascarpone — March 27, 2013 at 10:28 am

    OMGoodness, Averie – can you make a banana bread look any more incredible than this looks? Beautiful!!!

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 1:13 pm

      Thanks, Carol. You’re so sweet and you’re the one who makes everything look stunning!

      Reply

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    Stacy | Wicked Good Kitchen — March 27, 2013 at 10:28 am

    NOM! The perfect application to bake with coconut oil, Averie! Your Pineapple Coconut Oil Banana Bread looks so moist and tender…divine! I just love baking with coconut oil. You’re gonna get hooked! I also love baking with organic cold-pressed sunflower oil! xo

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 1:12 pm

      I’ve been baking lots of cookies with coconut oil, and bars, and vegetables but never bread. Not sure why but I’m all over it now!

      Reply

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    Melissa @ Treats With a Twist — March 27, 2013 at 10:57 am

    This looks and sounds SO amazing! I used coconut oil in my last banana bread and absolutely died because it was so delish, but I with I had used pineapple too!! Sounds so warm and summery :)

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 1:11 pm

      IT was such a good combo and even without the pineapple, coconut oil in the bread is a win and I’ll be repeating!

      Reply

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    Nicole @ Young, Broke and Hungry — March 27, 2013 at 1:49 pm

    Your next book should be banana bread themed! You have so many great recipes.

    Reply

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    Hayley @ The Domestic Rebel — March 27, 2013 at 2:29 pm

    ^^ I SO agree with Nicole! Banana bread cookbook #2 please and thank you!

    Also, this bread.. I want to eat it while sitting on the beach in Aruba.

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 3:19 pm

      Omg wouldn’t that be good – eating this bread with maybe a Malibu-Pineapple to wash it down with :)

      Reply

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    carrian — March 27, 2013 at 3:04 pm

    This looks like perfection, a tropical perfection. And trust me, I need tropical right now.

    Reply

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    Liz (Little Bitty Bakes) — March 27, 2013 at 6:27 pm

    I’ve had banana bread with coconut oil on my agenda for weeks now – and ripe bananas begging to be used up! I can only imagine the amount of moistness between the coconut oil and bananas. And the addition of pineapple – tropical perfection!

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 7:56 pm

      And had I had any Chob on hand, I would have tossed a dollop in, but the buttermilk was fine. And they didn’t lack for moisture!

      Reply

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    Liz — March 27, 2013 at 6:42 pm

    Can’t wait to try this recipe! I tried your Coconut Oil cookies with white chocolate chips and I fell in love with coconut oil! I love cooking with it, it’s so delicious! :)

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 7:55 pm

      Thanks for LMK you tried the cookies! I just love baking with coconut oil and those cookies are so good!

      Reply

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    Jeanette — March 27, 2013 at 6:54 pm

    Banana bread is a favorite in our household – I haven’t tried making with coconut oil, but I happen to have a jar in my pantry for next time.

    Reply

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    Abbe@This is How I Cook — March 27, 2013 at 7:56 pm

    You are really loving this coconut oil! Can’t wait to try it. How does it compare pricewise to butter or other oils? I bought a big container at Costco and it seemed a bit pricey but I’m anxious to see how long it lasts. Looks like another great recipe!

    Reply

    • Averie @ Averie Cooks replied: — March 27th, 2013 at 8:17 pm

      Like anything, there is a WIDE variety of prices, i.e. olive oil for example. Same with coconut oil. But you can find many for very reasonable and a jar will last you a long time (unless you bake for a living and blog about it :)) Trader Joes now carries some or go on iHerb (code AVE630 will save you $5 on your order) Enjoy!

      Reply

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    Stephanie @ Eat. Drink. Love. — March 27, 2013 at 9:19 pm

    My husband has the same issue with the texture of shredded coconut. But I love it and I really love coconut oil! This looks excellent!

    Reply

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    jodye @ chocolate and chou fleur — March 27, 2013 at 9:47 pm

    How perfect that I have a bag of frozen pineapple just waiting to be used up! I love how tropical this banana bread is. I haven’t made banana bread in ages and I always love to switch things up!

    Reply

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    Rachel @ Bakerita — March 27, 2013 at 10:00 pm

    Oh my goodness, I love how much you’ve been using coconut oil and the wonderful recipes you’ve been creating with it! I love the stuff, and totally need to be using it in more stuff. Definitely making this banana bread, if for no reason other than to make it feel like summer in Washington.

    Reply

    • Averie @ Averie Cooks replied: — March 28th, 2013 at 12:33 am

      And I don’t know why I waited so long to bake banana bread with it – one of my alltime fave things to bake!

      Reply

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    Marta @ What should I eat for breakfast today — March 27, 2013 at 11:47 pm

    I need to try out a coconut oil.

    Reply

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    Jennie @themessybakerblog — March 28, 2013 at 5:49 am

    Averie, this bread looks so good. I just started baking with coconut oil a few weeks ago, and I love it. I made granola with it the other day. The subtle sun-kissed coconut flavor is amazing.

    Reply

    • Averie @ Averie Cooks replied: — March 28th, 2013 at 9:06 am

      And you’ve got to try it with cookies. I have a few versions, white chocolate, peanut butter, and brown sugar/molasses and they are all sooooooo good!

      Reply

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    Bethany @ Accidental Intentions — March 28, 2013 at 8:25 am

    I’ve spent an unholy amount of time on Pinterest lately trying to figure out what on earth I want to make for breakfast on Easter, and I think I’ve found my pick! (SO convenient, especially since I’ll be using pineapple juice on my ham, and instead of being persistent and trying to find just pineapple juice, I decided to buy actual canned pineapple in juice and just use that juice, which means I’ve got all this pineapple sitting around that I had no idea how to use…until now!). I do have a question, though: can the dry ingredients be combined with each other ahead of time and mixed into the wet as one big group, or do they need to be added to the wet ingredients individually? I’ll be running around like a chicken with my head cut off on Saturday, and I’m looking to maximize my few minutes of afternoon free time with prep work for baking I plan to do later in the evening.

    Unrelated, but I recently bought a food processor and you have no idea how excited I am to give your peanut butter recipes a whirl. I’ve been drooling over them for months and I cannot WAIT to actually make them!

    Reply

    • Averie @ Averie Cooks replied: — March 28th, 2013 at 9:03 am

      Literally the prep on the banana bread takes less than 5 minutes. You stir together everything, pretty much one thing after the next in succession, and pour into 2 small pans and bake. There is nothing fussy or complicated about it and it will take you minutes. I recommend just doing it all at once like I indicate in the recipe rather than trying to make bits and pieces ahead of time. Seriously, it’s a 5-minute stir-together job. Enjoy the bread! LMK how it turns out!

      Reply

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    Regina @ SpecialtyCakeCreations — March 28, 2013 at 10:39 am

    Coconut oil is so awesome! I love to see that it makes such wonderful banana bread as well.

    Reply

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    Kiersten @ Oh My Veggies — March 28, 2013 at 4:37 pm

    I’m posting a muffin recipe that uses coconut oil next week too. It is amazing in baked goods, isn’t it?! I only wish I had discovered it sooner! My first jar of coconut oil was rancid and I didn’t realize it–I just figured coconut oil was nasty. :) It took me a year and a half to try it again!

    Reply

    • Averie @ Averie Cooks replied: — March 28th, 2013 at 9:55 pm

      Eekk…what a story! I’ve had things like that happen and it just revolts you from the food forever. I have to say my early coconut oil experiences, although not rancid, were pretty gross. Just bad luck of the draw on brands chosen.

      Reply

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    Laura Dembowski — March 28, 2013 at 6:01 pm

    i used to despise coconut when I was younger but now I can’t get enough. I’ll take any tropical flavors can get my hands on – maybe it will make the weather more tropical! Good for you for doing a juice cleanse. I don’t think I could or would want to do one.I

    Reply

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    Nutmeg Nanny — March 29, 2013 at 7:33 am

    Oh my, this looks incredibly soft and moist. This sounds like a delicious flavor combination :)

    Reply

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    Chung-Ah | Damn Delicious — March 29, 2013 at 2:46 pm

    You always have the best banana bread recipes!

    Reply

    • Averie @ Averie Cooks replied: — March 29th, 2013 at 2:49 pm

      You do!! yours is the FIRST SQUARE on FG right now. :)

      Reply

      • Chung-Ah | Damn Delicious replied: — March 29th, 2013 at 3:25 pm

        I honestly don’t even know how that happened! I submitted like 2 hours ago!

        • Averie @ Averie Cooks replied: — March 29th, 2013 at 4:47 pm

          How do you not know!? lol They should send you emails saying they accepted, post appearing shortly type thing. haha!

          • Chung-Ah | Damn Delicious replied: — March 29th, 2013 at 10:52 pm

            Oh man I should sign up for the email thingys. I always have to manually check!

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    Valerie — March 29, 2013 at 10:22 pm

    I love coconut in all her forms – add pineapple to that equation, and I’m hooked! (Yes, even when bananas are involved!) :D

    Gorgeous photos, Averie!

    Reply

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    Swati — April 1, 2013 at 3:52 am

    The combination is unique. I like pineapple and banana both. I made this beautiful, healthy bread for breakfast. It is fluffy, soft, tender and moist as you told. Thanks for the recipe.

    Reply

    • Averie @ Averie Cooks replied: — April 1st, 2013 at 3:57 am

      Thanks for coming back to tell me you tried it! Glad you liked it and it turned out as promised! Thanks for the feedback!

      Reply

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