Turn ripe bananas into a taste of paradise! This easy Tropical Pineapple Cherry Coconut Banana Bread is moist, flavorful, and perfect for breakfast or snacks.
As a busy mom of three, I’m always looking for ways to whip up something delicious that my whole family will love. And let’s be honest, with three kids, there’s no shortage of ripe bananas sitting on my counter! One week they love bananas and the next week they hate them. That’s how this Tropical Pineapple Cherry Coconut Banana Bread came to be. It’s my newest obsession and a fantastic way to transform those overripe bananas into a little slice of paradise.
If you love baking with ripe bananas, you might also like this Sour Cream Banana Bread, or this Hummingbird Cake.
I’ve always had a soft spot for baking—it’s my little escape, a chance to get creative in the kitchen, and of course, fill the house with incredible aromas. Over the years, I’ve perfected quite a few recipes, but this one truly stands out. It takes the classic comfort of banana bread and infuses it with a vibrant, tropical twist that just screams sunshine and happy times. The sweet pineapple, cherries, and shredded coconut come together with the creamy banana to create a flavor profile that’s both familiar and exciting.
My kids absolutely devour this bread, and honestly, so do I! It’s perfect for a quick breakfast on the go, a satisfying afternoon snack, or even a simple dessert. Plus, it’s a fantastic way to use up those ripe bananas that are just begging to be baked into something wonderful. Trust me, once you try this Tropical Pineapple Cherry Coconut Banana Bread, it’ll become a regular in your baking rotation too! It also freezes well so there is no excuse to bake this banana bread up!
Ingredients
Each ingredient in our Tropical Pineapple Cherry Coconut Banana Bread plays a vital role in creating its delicious flavor and perfect texture:
- Mashed Banana: Provides natural sweetness, moisture, and acts as a binder.
- Unsalted Butter: Adds tenderness and flavor, contributing to the bread’s soft crumb.
- Granulated Sugar: Sweetens the loaf, helps with moisture retention, and aids in creaming with butter.
- Large Eggs: Give the bread structure and richness.
- Vanilla Extract: Enhances and rounds out all the flavors.
- Sour Cream (Optional): Boosts moisture and adds a lovely tang.
- All-Purpose Flour: Forms the essential structure of the bread.
- Baking Soda: Our “science magic” leavening agent that helps the bread rise.
- Salt: Balances and enhances all the flavors.
- Crushed Pineapple (drained): Delivers tropical flavor, controlled moisture, and delightful texture.
- Cherries: Candied or maraschino cherries with all the moisture squeezed out.
- Shredded Coconut: Infuses tropical flavor and adds a chewy texture.
Baking Tips & Tricks
- Don’t Overmix: Overmixing the batter can lead to a tough, dense banana bread. Mix until just combined.
- Drain Pineapple Well: This is crucial! Excess moisture from the pineapple can make your banana bread soggy. Press out as much liquid as possible.
- Ripe Bananas are Key: The riper your bananas, the sweeter and more flavorful your banana bread will be. They also mash more easily and incorporate better into the batter.
- Cool Completely Before Slicing: While it’s tempting to cut into a warm loaf, letting it cool completely allows the bread to set properly, resulting in cleaner slices and better texture.
Why we Love this Banana Bread with Cherries
- Uses Up Ripe Bananas: A perfect solution for overripe bananas, preventing food waste.
- Tropical Flavor Twist: Elevates classic banana bread with bright pineapple, cherries, and coconut.
- Family Favorite: A hit with the kids and adults alike, making it a crowd-pleaser.
- Versatile: Great for breakfast, snacks, or even a light dessert.
- Easy & Rewarding: Simple to make, filling your home with a wonderful aroma and delicious results.
- Frugal: Perfect way to use small amounts of candied or maraschino cherries, pineapple, and coconut.
Storage Instructions
- Room Temperature: Store leftover banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days.
- Refrigerator: For longer storage, you can keep it in the refrigerator for up to a week.
- Freezing: Banana bread freezes beautifully! Wrap individual slices or the entire loaf tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature or gently warm in the microwave.
More Recipes to Use Ripe Bananas
- Chocolate Chip Banana Bars
- Jumbo Pumpkin Banana Muffins
- Zucchini Banana Muffins
- Kefir Banana Bread
- Best Banana Nut Muffins
Tropical Pineapple Cherry Coconut Banana Bread
Equipment
- 9" loaf pan
- oven adjusted to the center rack position
- large mixing bowl
- medium mixing bowl
- Measuring cups and spoons
- Whisk
- Stand mixer with paddle attachment
Ingredients
- 1 cup mashed bananas 2-3 small or 2 large
- 8 tablespoons unsalted butter *room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup maraschino cherries *chopped, squeeze out excess liquid with a clean paper towel. Can also use candied cherries.
- ⅔ cup crushed pineapple *squeeze out and then pat our excess liquid with a clean paper towel.
- ¼ cup shredded coconut
Instructions
- Preheat oven to 350°F. and line a loaf pan with parchment paper.
- In a small bowl, whisk the flour, baking soda, and salt.
- In a stand mixer fitted with the paddle attachments, or handmixer, cream butter, sugar, eggs, vanilla extract, sour cream, and mashed bananas. Add in the flour, baking soda, and salt mixture; stir to combine.
- Fold in drained pineapple, cherries, and shredded coconut.
- Fill parchment-lined loaf pan with batter. Bake on the center rack for 55-65 minutes. The top of the loaf with feel firm, and springy with a crack in it (for moisture to burst through). A toothpick inserted into the center of the loaf should be clean when inserted, and removed. If center is still wet, loosley tent bread with foil and bake in 5 minute increments until done.
- Allow loaf to cool for 30 minutes before slicing. Enjoy!
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