Banana Bread With Pineapple & Coconut

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: toasted oats

Unsweetened coconut reduces sugar while maintaining texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and sweetness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat adds fiber and nutrients.

Preheat the oven to 180 degrees Celsius (160 degrees Celsius with a fan) or 350 degrees Fahrenheit.

Line a 9-inch by 5-inch (23 cm by 11 cm) loaf tin with parchment paper.

In a mixing bowl, cream together 113 grams of softened unsalted butter and 200 grams of caster sugar until light and fluffy.

Add 2 medium eggs one at a time, beating until incorporated after each addition.

Stir in the mashed ripe banana (approximately 130 grams) and 240 milliliters of crushed pineapple.

In a separate bowl, combine 250 grams of all-purpose flour, 2 grams of baking soda, 4 grams of baking powder, and 1.5 grams of salt, then sift this mixture onto the wet ingredients.

Fold the dry ingredients into the wet ingredients until almost combined, then add 25 grams of shredded coconut and fold until fully incorporated.

Pour the batter into the prepared loaf tin, leveling it off and dragging a line down the center to encourage even rising.

Bake in the preheated oven for 60 minutes, testing with a skewer to ensure it comes out clean before removing from the oven.

Leave the bread in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens