Coconut Oil Banana Pineapple Bread


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This Banana Pineapple Bread is incredibly moist and is ever so slightly coconut flavored thanks to the coconut oil in the batter. You’ll definitely want seconds of this easy banana bread recipe! three slices of Banana Pineapple Bread on white plate

Ultra Moist Banana Pineapple Bread

I’m no stranger to banana bread recipes. In fact, I have 35+ Favorite Banana Bread and Banana Recipes. But this is the first time I’ve made banana bread with coconut oil and it won’t be the last. The results are magical.

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.

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.

sliced loaf of Banana Pineapple Bread

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 its natural juices also tenderize the bread. I used frozen pineapple chunks from Trader Joe’s, and stirred them in straight from the freezer.

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.

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.

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. Four days after I made it, it was still totally fresh, soft, and it’s perfect as is! 

sliced banana bread with coconut oil

How to Make Banana Pineapple Bread

In a large bowl, combine eggs, melted coconut oil, buttermilk, sugars, and vanilla and whisk to combine. Add the flour, baking powder, baking soda, nutmeg, and salt, and stir to incorporate.

Stir in bananas and frozen pineapple, then pour batter into greased 8×4-inch loaf pans. Bake until the top of the banana pineapple bread is golden and set.

This banana bread with coconut oil lasts for days at room temperature, but you can also freeze the slices and reheat them later when a banana bread craving hits! You can make a homemade strawberry butter to go on top, or enjoy plain. However you eat this banana bread, you’re sure to love it! 

banana bread recipe with coconut oil

Tips for the Best Banana Pineapple Bread

I’m always in the mood for coconut oil because of the moistness, softness, and tenderness it lends to baked goods. 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.

If desired, you could swap out the frozen pineapple for mango, peaches, nectarines, strawberries or your favorite frozen or seasonal fruit. No matter what type of fruit you use in this banana bread recipe, my top tip when baking with frozen fruit is to stir it in frozen rather than first thawing them. Frozen fruit is less mushy and fragile, and it runs less all over the batter.

This banana pineapple bread 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.

Whatever you do, 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.

close up of Banana Pineapple Bread slices

More Banana Bread Recipes: 

  • Six-Banana Banana Bread — Not sure what to do with overripe bananas you have on hand? Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it’s so moist and flavorful! 
  • Brown Sugar Blueberry Banana Bread — Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love! 
  • Cream Cheese-Filled Banana Bread — Banana bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!
  • Zucchini Banana Bread — This Zucchini Banana Bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light!
  • Carrot Banana Bread — This super moist, springy, tender carrot banana bread is bread that reminds me of cake and I’m not complaining. It’s an easy, no mixer recipe that goes from bowl to oven in minutes.

Banana Pineapple Bread


This Banana Pineapple Bread is incredibly moist and is ever so slightly coconut flavored thanks to the coconut oil in the batter. You'll definitely want seconds of this easy banana bread recipe! 

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Yield: Two 8x4-inch loaves

Coconut Oil Banana Pineapple Bread

Coconut Oil Banana Pineapple Bread

This Banana Pineapple Bread is incredibly moist and is ever so slightly coconut flavored thanks to the coconut oil in the batter. You'll definitely want seconds of this easy banana bread recipe! 

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 2 large eggs
  • 1/2 cup coconut oil, melted*
  • 1/3 cup buttermilk**
  • 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)***


  1. Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside.
  2. In a large bowl, combine the eggs, coconut oil, buttermilk, sugars, vanilla, and whisk to combine.
  3. 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.
  4. 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).
  5. 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.
  6. Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling. Optionally serve with Browned Butter Vanilla Glaze or Make Pineapple Butter rather than Strawberry Butter.
  7. 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.


*Canola or vegetable oil, or browned or melted butter may be substituted

**1/4 cup Greek yogurt or sour cream may be substituted

***Mango, peaches, nectarines, strawberries or blueberries may be substituted

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 295Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 183mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 4g

Even More Banana Recipes:

Vegan Coconut Oil Banana Muffins — These Vegan Banana Muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!

Vegan Coconut Oil Banana Muffins

Fudgy Banana Bars with Vanilla Bean Browned Butter Glaze — Fudgy is the only word that describes the bars. They’re the banana equivalent of moist, fudgy brownies with zero traces of cakiness.

Fudgy Banana Bars with Vanilla Bean Browned Butter Glaze on plate with bite taken out

Six-Banana Banana Chocolate Chip Cake — Yes, six bananas in one cake means it’s super SOFT, moist, and has robust banana flavor with chocolate chips in EVERY bite!

Six-Banana Banana Chocolate Chip Cake with bite taken out

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. I had this recipe pinned for a long time, and finally made it last night and I am so glad I did. My son loved it, and I will make it again for sure. I’ve never used coconut oil in my baking before, and found that it resulted in a very moist and tasty final product but no strong flavor of coconut.

    1. Thanks for pinning, glad you loved it, and your findings are exactly mine! “…resulted in a very moist and tasty final product but no strong flavor of coconut.” <--- Totally agree!

  2. Do you think it would work if I made this into an upside down cake? Left the recipe as is, but put the topping mix in first?

  3. This is definitely the best recipe for banana bread anywhere–I always get raves about it….there is never any left to freeze although I always make 2 loaves, I see adults scrape off the crumbs to eat–just like a kid–its wonderful confirmation that this is a crowd pleaser for sure.

    1. Thanks for trying the recipe and I’m glad it’s a tried and true favorite! I love the crumb scraping story :)

  4. I made the batter for the Pineapple Coconut Oil Banana Loaves and then decided to make it into muffins instead. The results are incredible, subtle taste of banana and pineapple and very moist to boot. Bake at 350 degree oven for about 12-15 minutes until slightly browned around edges, let cool and then enjoy! I also have rectangular mini loaf pans and made an extra three of these with the extra batter from the dozen muffins.

    1. Thanks for trying the recipe and glad it came out great for you as muffins and a few mini loaves!

  5. I have been drooling over recipe after recipe here on your site. Your descriptions and photos are so tempting. I made your Peach Mango Coconut Oil Banana Bread last week and it was wonderful! (I swapped out mangos for blueberries and added cinnamon (because it’s autumn!) it was great.) I have a quick question: I have some sliced pineapple in my fridge that is starting to get a little old (it’s not quite bad yet) so I was thinking to cook it into your Pineapple Banana Bread recipe above. Do you think the fact that my fruit has been in my fridge a little on the long side will negatively affect the final bread outcome? And do you have any advice for when cooking with fresh pineapple instead of frozen? Thanks!

    1. Glad to hear you’re enjoying all my recipes and the bread (with swaps) you made sounds great!

      Do you think the fact that my fruit has been in my fridge a little on the long side will negatively affect the final bread outcome? = No I don’t.

      Advice…if it’s very ripe it’s probably very juicy so you may need to increase the flour and/or it may take longer to cook through so extend baking time, possibly. Tent pan with a sheet of foil about 2/3rd’s of the way into cooking to avoid an overly browned top if you think that could become an issue. Enjoy!

  6. Hi Averie,
    I found this amazing recipe via Pinterest and had to give it a try. After purchasing coconut oil, I didn’t know what I could do with it so I thought banana bread would be great to try with.
    I followed the recipe and divided everything in half since I was only making 1 loaf of bread. Unfortunately mine came out to be very mushy, I have been putting it back in the oven several times after adding 10 min at a time..
    I am willing to try this recipe again but thought I would ask your opinion on what I am doing wrong :( any tips?

    1. If it’s mushy, more than likely, it just needs to bake longer. And by taking it in and out, in and out, the internal temp isnt getting hot enough to really cook it through so just cook it like you’d cook any other loaf of banana bread, only this time you used coc oil rather than another oil or butter.

      That said, you may have had very juicy or ripe bananas, and maybe you could add another 1/4 c flour next time. Go by how the batter looks when you’re mixing it up. If it’s really loose, add a touch more flour; and then just bake like you’d bake any other banana bread. Enjoy!

  7. Had this recipe saved via Pinterest for a couple months now and just made it this morning. I used canned pineapple and very, very ripe bananas so probably should have reduced the sugar a bit, but it was fantastic. I also went with half whole wheat pastry flour, and you couldn’t even tell there was whole wheat flour in there. Delicious! Now onto trying more of your recipes…

    1. Thanks for trying the recipe and so glad it was a hit for you! Yes, canned pineapple and really ripe bananas and it was probably on the sweeter side, but the WW flour probably balanced it, a bit. Glad to know it still worked and rose well even with half WW flour. Keep me posted if you try other recipes!

  8. Looks fantastic..can’t wait more to have this wonderful thing..i’ll going to make this in evening!

  9. I just made the banana bread with pears instead of pineapple be ause I had pears on hand. It was so easy and it’s so good! I just hope I don’t eat it all before my family gets home to try it!

    1. So glad to hear that you liked it and made it! Pears sound wonderful, too. Fresh juicy pears are a delicacy to me! Hope your family enjoys this too! Stay tuned next week Wednesday b/c I have another coconut oil-banana recipe coming :)

  10. i almost wish you would stop posting these recipes! i live alone and i am old, fat and lazy, and don’t want to have to do more exercise than needed to keep my 2 60+ lb dogs in shape. i can’t make all this good stuff without my BMI going from borderline fat to hugely obese. i’ve seen your picture, and you are not a big person, i don’t know how you do it. i know that coconut oil costs a fortune, and didn’t need to know that it would make these baked goods even better.

    oh, well. i guess when i get home tomorrow i’llhave a whole slew of new recipes to try out. guess i’d better put on my walkin’ shoes and get out those leashes. my dogs are going to appreciate the increased exercise regimen that’s going to be necessary.

    1. They now sell big quart size jars of coconut oil at Trader Joe’s for about 6.99 and they sell 12 oz jars at most grocery stores now for maybe 8.99-10.99. So maybe slightly more expensive than a decent-quality olive oil for the same size, but not by much. Check it out!

      And I don’t eat every morsel of every thing I make in entirety! I have a family, friends, etc. and am more than happy to share with them. And I also run 5 miles a day and chase after my daughter and cook and photograph on my feet all day so it works out :)

      1. Thanks. I haven’t been to TJ’s in a few weeks, and hadn’t looked for coconut oil when I was there last. Definitely going to pick up a jar when I go next week.

        I’m not going to run 5 miles a day as you do, but I can probably increase the distance when I walk my dogs, who are looking pretty fat after being with a dogsitter for the past few days. I love your recipes that I’ve tried already, and can’t wait to try this pineapple coconut oil banana bread.

  11. Made this the other day and it was soooooooo good! It was sorta weird in that it didn’t really rise at all in the center, but it still tasted fantastic!!! Super moist too. I only used about 1 C of sugar and I thought it was still a little too sweet,I think next time I will only add 3/4 C of sugar :)

    1. Thanks for LMK you made it! Mine didn’t rise a ton in the center either (some but not a huge, big dome). I think b/c it’s so moist :) Glad the sugar amounts worked for you with what you did. Sometimes bananas are more or less sweet, and with the variance in pineapple too, always good to sweeten to taste. But I do love a nice, sweet banana bread :)

  12. I found this the other day while surfing pinterest and had to try it because my mom has been telling me all the benefits of coconut oil so your recipe was great to try using coconut oil I made it earlier using the 1/4 cup greek yogurt (vanilla) and crushed pineapple instead of diced and it came out amazingly delicious… from my family to yours we thank you this will definitely be in our family for many years to come… keep the recipes coming =)

    1. So glad you tried this and that it worked out so well for you! I love feedback like this, that you will use the recipe for years to come! Thanks for the details about what you used (greek yog and crushed pineapple) and so happy it all worked out perfectly. If you make any other recipes, please LMK!

      If you want to use up some coconut oil, these 3 cookies are both excellent, with the first being one of my all time fave cookies ever!

  13. I think I just fell head over heels in love with your blog. You are in Southern Cali ( where I grew up) you make and bake all kinds of things tropical ( which I love) and you bake with coconut oil ( which I do all the time)
    I pretty much want to pin everything, then print out everything and make it all!!

  14. 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.

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

  15. 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!

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

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

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

  16. 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

  17. 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!

    1. 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.

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

  19. 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!

    1. 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!

  20. 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.

    1. 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!

  21. 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.

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

  22. 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!

  23. 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!

  24. 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!

    1. 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!

  25. 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.

  26. 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! :)

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

  27. 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!

    1. 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!

  28. ^^ 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.

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

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

  30. 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 :)

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

  31. 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

    1. 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!

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

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

  33. 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!

  34. 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 :)

  35. 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!

    1. 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!

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

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

  38. 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!

    1. 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!

  39. 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!

    1. 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!

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

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

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

  43. 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 :)

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

  44. 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.

  45. 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!

  46. 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!

    1. 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!

  47. 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:

    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!

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

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

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

  49. 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

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

  50. 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 :)

    1. 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!

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

  52. 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 =)