Pineapple, Banana, Coconut, and White Chocolate Chip Bread
My kids wanted to bake something for their afternoon snack, so after looking in my cupboards to see what we had, we made this pineapple, banana, coconut, and white chocolate chip bread recipe we adapted from Taste of Home. This bread was easy to make, and it smelled fantastic while it baked. This tropical quick bread was a HUGE hit with my kids, and my husband enjoyed some for dessert after dinner.
Pineapple, Banana, Coconut, and White Chocolate Chip Bread
Ingredients:
- ½ cup of butter, softened
- 1 cup of white sugar
- 2 very ripe large bananas, well-mashed
- 2 eggs
- 1 tsp vanilla extract
- 2 cups of flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup pineapple tidbits, drained
- ½ cup sweetened shredded coconut, plus more for topping
- ½ cup white chocolate chips
How to Make Pineapple, Banana, Coconut, and White Chocolate Chip Bread:
Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
Using a hand mixer or stand mixer, cream the butter and sugar together in a bowl.
Beat in the banana. Beat in the eggs and vanilla extract.
In a separate bowl, mix the flour together with the baking powder, baking soda, and salt.
Add the flour mixture to the banana mixture until just combined.
Stir in the pineapple, coconut, and white chocolate chips.
Pour the batter into the prepared loaf pan.
Sprinkle a little more coconut on top of the batter.
Bake in the oven for 65-70 minutes, or until a tester inserted in the center comes out clean.
Cool in the pan for 10 minutes; remove to a wire cooling rack.
Slice and serve. Enjoy!
Equipment
Ingredients
- ½ cup of butter softened
- 1 cup of white sugar
- 2 very ripe large bananas well-mashed
- 2 eggs
- 1 tsp vanilla extract
- 2 cups of flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup pineapple tidbits drained
- ½ cup sweetened shredded coconut plus more for topping
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
- Using a hand mixer or stand mixer, cream the butter and sugar together in a bowl.
- Beat in the banana. Beat in the eggs and vanilla extract.
- In a separate bowl, mix the flour together with the baking powder, baking soda, and salt.
- Add the flour mixture to the banana mixture until just combined.
- Stir in the pineapple, coconut, and white chocolate chips.
- Pour the batter into the prepared loaf pan.
- Sprinkle a little more coconut on top of the batter.
- Bake in the oven for 65-70 minutes, or until a tester inserted in the center comes out clean.
- Cool in the pan for 10 minutes; remove to a wire cooling rack.
- Slice and serve. Enjoy!
Â
Â
This will be a delicious change from my usual loaf breads. Thank you for sharing!
Ashley DeMazza
Falls Village, CT
how very tropical of you, pam! one of my favorite combinations of all is white chocolate and coconut, and i can pass this off as breakfast!
I made these today and they were absolutely delicious! This is now my favorite recipe for banana bread, which is saying something, because my original favorite tasted like it was made up of 50% chocolate chips and 50% banana bread. 🙂 Thank you for the amazing recipe!!
Made this today and it is absolutely amazing! The house smell delicious and we have a yummy snack to munch on today! Thanks for sharing!
Could you please give the measurement o weight for bananas? 1 cup? 8 ozs.? Thank- you!
Hope this helps Sue… I used 2 large bananas in this recipe.
http://homecooking.about.com/od/foodequivalents/a/bananaequiv.htm
This was an excellent recipe – my only addition was to add 1/2 cup chopped pecans (because nuts tasted great in most bakes!). We ate it for breakfast, afternoon snack and dessert! Thank you!
Nancy,
I love pecans–great addition! I’m so happy you enjoyed this recipe. Thank you for taking the time to let me know.
-Pam