That name is a mouthful! But I didn’t want to leave any of the key ingredients out so you would get the essence of how delicious this bread is. I was dreaming of getting away to a tropical destination last week and I also had sunday school snacks this past Sunday, so I decided to make some tropical bread. I made this on my freezer day and then just got it out the day before I wanted to serve it and let it thaw at room temperature. This bread was so wonderful! Moist, flavorful and fruity. A great alternative to your typical banana bread. I started with this recipe I found on Mrs. Regueiro’s Plate and I added chopped pineapple, subbed in pecans for the walnuts and toasted the coconut that went into the batter. The toasted coconut really adds such a nice sweet and nutty flavor. This is great for breakfast, a snack or even dessert!
Banana-Walnut Coconut Bread
Source: adapted from Mrs. Regueiro’s Plate who adapted it from Epicurious & seen on Joelen’s Culinary Adventures
Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2-3 very ripe bananas, mashed (1 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
1/2 cup pecans, chopped
1 cup pineapple, chopped (Approx. 8-10 oz.) (I used canned pineapple tidbits & cut each tidbit in half, but would work great with fresh pineapple too!)
Directions:
Preheat oven to 375°F. Grease a 4 x 8 inch loaf pan, dust the inside with flour and tap out the excess (or you can use the baking cooking spray as a shortcut). Put the pan on an insulated baking sheet. This extra insulation will keep the bottom of the bread from over baking.
Preheat oven to 375°F. Grease a 4 x 8 inch loaf pan, dust the inside with flour and tap out the excess (or you can use the baking cooking spray as a shortcut). Put the pan on an insulated baking sheet. This extra insulation will keep the bottom of the bread from over baking.
In a large skillet over medium heat, add 1/2 cup of the coconut and toast until golden brown. Remove coconut from heat and place in a small bowl, allow to cool completely.
In that same large skillet, toast the pecans over medium heat for 1-2 minutes until you can begin to smell the nutty aroma. Remove from heat and allow to cool.
In a medium size bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, whisk together bananas, butter, sugar, egg, vanilla, pineapple, pecans and the 1/2 cup toasted coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened. Pour the batter in and sprinkle with remaining (Non-toasted) 1/4 cup coconut.
Bake for 1 hour. Transfer bread to a rack and cool slightly.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
The toasted coconut got me – that just looks fabulous!
What a great twist on a classic!
Oh yum! This looks fantastic. All those tropical flavors in one delicious bread.
AWESOME, it looks fantastic and beautiful! Thanks for the shout out, too. 😉
That looks really good! Maybe I'll try that one with the girls' club I'm running!
baking this right now it smells amazing!! thanks so much for sharing 🙂
Hope it turns out great Chelsey!
This was beyond delicious! so moist and the toasted coconut knocked it out of the park! I found your recipe on pinterest – thanks! 🙂
I’m so glad you enjoyed it Billye!
OMG!!! BEst recipe ever!!! ♡♡♡
Thanks so much Gloria! Glad you enjoyed it!