Tropical Banana Bread

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This tropical banana bread features a perfectly soft and dense texture and is packed with flaked coconut, lots of pineapple, and topped with a sweet citrus glaze.

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings servings

Calories 448kcal

Ingredients

Banana Bread

4 medium ripe bananas, mashed (about 2 cups mashed)
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup coconut milk
1 tablespoon grated orange zest
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup crushed pineapple, undrained
1 cup flaked sweetened coconut
1/2 cup toasted chopped walnuts optional

Citrus Glaze

1/2 cup powdered sugar
1 teaspoon grated orange zest
1/2-1 tablespoon pineapple juice
Toasted flaked coconut for topping

Instructions

Banana Bread

Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper and set aside.
In a large bowl, whisk mashed bananas, sugar, eggs, oil, coconut milk, orange zest, and vanilla until smooth. In a separate medium bowl, whisk flour, baking soda, and salt.
Add flour mixture, crushed pineapple, coconut, and walnuts if using to liquid mixture, gently folding until batter is just combined.
Spread batter evenly in prepared pan. Bake banana bread at 350F 60-70 minutes until a toothpick inserted in center comes out clean.

Citrus Glaze

In a small bowl, whisk powdered sugar, orange zest, and just enough pineapple juice to achieve a drizzling consistency.
Drizzle glaze over cooled bread and top with toasted coconut. Allow bread to stand 10 minutes before slicing. Enjoy!

Notes

Storing Instructions

Store banana bread in an airtight container at room temperature up to 4 days. Banana bread may also be frozen un-glazed up to 2 months.

Nutrition