Coconut Oil Banana Pineapple Bread

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Is Pineapple and Banana Bread It is incredibly moist and has a slight coconut flavor thanks to the coconut oil in the dough. You will definitely want seconds of this easy banana bread recipe!

Ultra moist banana and pineapple bread

I am no stranger to banana bread recipes. In fact, I have over 35 favorite banana and plantain bread recipes. But this is the first time I have made banana bread with coconut oil and it will not be the last. The results are magical.

This bread makes me think of spring, the warmer weather and being on a tropical vacation. Like all my banana bread recipes, it comes with a whisk and just a bowl. No blender, no creamy ingredients, nothing picky.

Paradoxically, when baked with coconut oil, it does not impart an explosion of coconut intensity to the face. I liken it to a scented vacation scent instead of licking a bottle of tanning oil. There is hardly a hint of detectable coconut flavor, perfect for those who don't like coconut.

I think when most people are against coconut, they are thinking of grated coconut or flakes. Those shapes have very different and powerful flavors and smells. And there is that fibrous texture that is also a consideration. I love coconut oil, but I even have to be in a good mood for the grated coconut.

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Courtesy of coconut oil, buttermilk, and bananas, this bread is smooth as elastic and bounces. It is like a trampoline that I wish I could jump because it is so comfortable, soft, tender and ridiculously wet.

Pineapple and its natural juices also soften the bread. I used frozen pineapple chunks from Trader Joe’s and stirred them right out of the freezer.

The sweetness of the bananas and pineapple, along with the coconut oil, made these breads deliciously delicious. This is pineapple and banana bread, rather than banana and pineapple, and the coconut oil is barely noticeable. It's at the bottom and adds a flavor you can't identify, but you'll want more.

The pinch of nutmeg I added was a departure from my usual ways of using cinnamon. Nutmeg adds nutty, warmth and fullness of flavor. It is almost like using golden butter and adds homey quality. It is less intense than cinnamon, and a perfect complement to pineapple.

Feel free to freeze the second loaf for a rainy day. Or give it away to a friend. Or just hoard it. They are quite small loaves and they 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 cleansing. Knowing she had him waiting for me on the other side of those three days was wonderful. Four days after I did it, it was still totally fresh, smooth and perfect as it is!

How to make banana and pineapple bread

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

Add the bananas and frozen pineapple, then pour the dough into greased 8 × 4-inch loaf pans. Bake until the top of the banana and pineapple bread is golden brown and ready.

This coconut oil banana bread lasts for days at room temperature, but you can also freeze the slices and reheat them later when the banana bread craving arrives! You can make a homemade strawberry butter to go on top or enjoy it alone. No matter how you eat this banana bread, you are sure to love it!

Tips for the best banana and pineapple bread

I am always in the mood for coconut oil because of the moisture, softness, and tenderness it lends to baked goods. If you don't want to bake with coconut oil, you can use melted or golden butter, canola, or vegetable oil. I've made them all, but coconut oil is my new favorite.

If desired, you can trade 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 best advice when baking with frozen fruit is to mix it frozen instead of thawing it first. Frozen fruit is less soft and brittle, and runs less throughout the mass.

This pineapple and banana bread recipe makes two smaller 8-by-4-inch loaves, and I would imagine you could bake them as muffins or some muffins plus a small loaf. I find the fastest and easiest breads; filling a large pan versus twelve muffin pits, but do what you want.

Whatever you do, don't try to bake it like a big 9-by-5 ​​bun because I'm afraid it will overflow or the center won't cook before the top and sides get too brown.

More banana bread recipes:

  • Six-Banana Banana Bread: not sure what to do with the ripe bananas on hand? Make this six banana banana bread! This is the best banana bread recipe of all time – it's so moist and flavorful!
  • Brown Sugar Blueberry Banana Bread – Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Spread some homemade cranberry butter on a slice of this banana bread with cranberry brown sugar and prepare to fall in love.
  • Banana bread stuffed with cream cheese: banana bread that is like baking a cheesecake! Soft, fluffy, easy and tastes ahhhh-mazing!
  • Zucchini Banana Bread – This zucchini banana bread is so soft, tender, super moist, dense enough to be satisfying, but still light!
  • Carrot and Banana Bread: This super moist, stretchy and tender carrot banana bread is bread that reminds me of cake and I don't complain. It's an easy recipe, without a mixer, that goes from the bowl to the oven in minutes.


  • 2 large eggs
  • 1/2 cup melted coconut oil *
  • 1/3 cup buttermilk **
  • 1 1/4 cups granulated sugar
  • 1/4 cup light brown sugar, packaged
  • 1 tablespoon of vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of nutmeg, optional but recommended
  • pinch of 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 to freeze) ***


  1. Preheat oven to 350F. Spray two 8-by-4-inch bread pans with floured cooking spray; set aside.
  2. In a large bowl, combine the eggs, coconut oil, buttermilk, sugars, vanilla, and mix to mix.
  3. Add flour, baking powder, baking soda, nutmeg, optional salt and stir to incorporate; don't over mix because gluten will overdevelop and bread will be tougher.
  4. Add the bananas. Add pineapple (if using frozen, just add frozen, no need to thaw first. If using fresh or canned make sure it is well drained or it could dilute the dough).
  5. Pour the dough into the prepared pans and bake for about 45 minutes, or until the top is golden brown and in place, a toothpick inserted in the center comes out almost clean (the banana bread is sticky and may not come out perfectly clean). If the bread is browning too fast on top, you may want to lower the oven temperature to 325F in the last 15 minutes of cooking, or load the pan with foil; I don't suspect this will be a problem though.
  6. Let the bread cool in the pan for about 15 minutes before removing it and transferring it to a wire rack to finish cooling. Optionally, serve with golden butter vanilla frosting or make pineapple butter instead of strawberry butter.
  7. Bread will be kept for up to 1 week in an airtight container or large Ziplock at room temperature (I wrap my bread completely cold in Clingwrap, then place it in a gallon size Ziplock). The second bar can be frozen for up to 3 months.


* Can substitute canola or vegetable oil, or golden or melted butter

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

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

Nutritional information:



Portion size:

one Amount per proportion: Calories: 295 Total Fat: 10 g Saturated Fat: 8 g Trans Fat: 0 g Unsaturated Fat: 1 g Cholesterol: 31 mg Sodium: 183 mg Carbohydrates: 47 g Fiber: 1 g Sugar: 29 g Protein: 4 g

Even more banana recipes:

Coconut Oil Vegan Banana Muffins: These vegan banana muffins are fluffier and more moist thanks to the combination of coconut oil and ripe bananas in the dough. This is a quick and easy cupcake recipe that you are sure to love!

Fudgy Banana Bars with Golden Vanilla Butter Frosting – Fudgy is the only word that describes the bars. They are the banana equivalent of wet brownies and sugar fillings with zero traces of bite.

Six Banana and Banana Chocolate Chip Cake: Yes, six bananas in one cake means it's super SOFT, moist, and has a robust banana flavor with chocolate chips in EVERY bite.

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