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Deliciously Tropical: Easy Gluten-Free Pineapple Coconut Banana Bread

Experience a taste of paradise with our incredibly moist and flavorful Gluten-Free Pineapple Coconut Banana Bread. This delightful recipe takes a beloved classic and infuses it with bright, refreshing tropical notes, creating a treat that’s impossible not to love.

A perfectly sliced piece of gluten-free pineapple coconut banana bread on a white dessert plate, showcasing its moist texture and tropical ingredients.

When your counter is overflowing with ripe bananas, there’s no better solution than baking a warm, comforting loaf of banana bread. But why settle for ordinary when you can elevate your baking with an extraordinary tropical twist? Our easy gluten-free pineapple coconut banana bread recipe is a true gem, offering a symphony of flavors that will transport your taste buds straight to an island getaway.

While some might refer to this as “Hawaiian Banana Bread” due to its pineapple, coconut, and occasional macadamia nuts, its true magic lies in the exquisite blend of these vibrant flavors. This recipe perfectly marries the comforting essence of classic banana bread with the exotic zest of pineapple and the creamy richness of coconut. Every bite is a mini-vacation, making it an ideal treat for breakfast, a snack, or even a light dessert. Plus, it’s remarkably simple to prepare, making it a fantastic project for beginner bakers or a fun activity to share with your kids. Let’s gather our ingredients and embark on this tropical baking adventure!

Essential Ingredients for Your Tropical Banana Bread

A flat lay photograph showcasing all the ingredients required for making gluten-free pineapple coconut banana bread, neatly arranged on a rustic surface.

Gather Your Ingredients

Gluten-Free Flour: For the best results, we highly recommend King Arthur Measure-For-Measure Gluten-Free Flour. If you opt for a different gluten-free flour blend, ensure it explicitly contains xanthan gum. This critical ingredient acts as a binder, providing the necessary structure and preventing your banana bread from becoming crumbly. Please note, coconut flour or almond flour cannot be substituted directly into this recipe, as they behave very differently from a standard gluten-free blend.
Baking Soda: This leavening agent is essential for giving your banana bread its signature soft, airy texture and helping it rise beautifully in the oven. It reacts with the acidic ingredients to create perfect lift.
Salt: A pinch of salt is a baker’s secret weapon. It doesn’t just make the bread salty; it significantly enhances and balances all the other sweet and savory flavors, making each ingredient shine.
Butter: Melted butter contributes a rich, delicious flavor and plays a crucial role in achieving that sought-after moist texture. For those seeking a dairy-free option, vegan butter can be successfully substituted, ensuring everyone can enjoy this tropical treat.
Brown Sugar & White Sugar: This recipe utilizes a harmonious blend of both light brown sugar and granulated (white) sugar. Brown sugar imparts a deeper, molasses-rich flavor and contributes significantly to the bread’s incredible moisture. Granulated sugar ensures a delicate sweetness and helps achieve that beautiful, slightly caramelized crust on top.
Eggs: Room temperature eggs are crucial for optimal baking. They emulsify more effectively with other ingredients, creating a smoother batter and a more uniform texture in your finished banana bread. They also act as a primary binder, holding everything together beautifully.
Overripe Bananas: The secret to truly flavorful banana bread lies in using bananas that are beyond their prime – think plenty of brown spots and a soft texture. As bananas ripen, their starches convert to sugars, making them incredibly sweet and lending a deeper, more pronounced banana flavor, as well as contributing to the bread’s moistness.
Crushed Pineapple: To introduce that vibrant tropical essence, we’re incorporating canned crushed pineapple, and here’s a crucial tip: do not drain the juice! The natural sweetness and acidity from the pineapple, along with its moisture-rich juice, are vital for both flavor and an exceptionally moist crumb, perfectly complementing the coconut.
Sour Cream or Yogurt: Adding sour cream or plain Greek yogurt is a brilliant move. The acidity not only brightens the overall flavor profile but also reacts with the baking soda, contributing significantly to a wonderfully tender and moist texture. Full-fat options generally yield the best results.
Vanilla Extract: A staple in almost all baked goods, vanilla extract provides a warm, aromatic baseline that beautifully rounds out the brighter tropical notes and deep banana flavors. Don’t skip this essential ingredient!
Optional: Coconut Extract: For those who desire an even more intense coconut flavor, a tiny splash of coconut extract can be added. Be cautious, as coconut extract is very potent; a mere 1/8 to 1/4 teaspoon is generally sufficient to make a noticeable difference without overpowering the other flavors.
Sweetened Shredded Coconut: This ingredient provides both texture and a delightful chewy sweetness. For an even richer, deeper flavor that truly stands out, consider toasting the coconut flakes lightly before incorporating them into the batter. While optional, it adds another layer of complexity to the tropical profile.
Optional: Chopped Macadamia Nuts: For an authentic Hawaiian touch and a delightful crunch, consider folding in some chopped macadamia nuts. Their buttery flavor pairs wonderfully with the pineapple and coconut. If macadamia nuts aren’t available or preferred, walnuts or pecans make excellent substitutes, offering a similar textural contrast.

How to Bake Your Perfect Pineapple Coconut Banana Bread: Step-by-Step Guide

For precise ingredient measurements and a printer-friendly version, please refer to the detailed recipe card at the bottom of this article.

A visual guide showing the steps involved in making gluten-free pineapple coconut banana bread, from mixing to batter in the pan.

Prepare Your Oven and Pan: Begin by preheating your oven to a steady 350°F (175°C). This ensures even baking from the moment your loaf enters the oven. Next, prepare a 9×5-inch (1-pound) loaf pan. For easy removal and cleanup, line it generously with parchment paper, leaving an overhang on the longer sides to act as “handles.” Set this prepared pan aside.
Combine Dry Ingredients: In a medium-sized mixing bowl, measure out your gluten-free flour blend, baking soda, and salt. Use a whisk to thoroughly combine these dry ingredients. This step is crucial for ensuring the leavening agents and salt are evenly distributed throughout the batter, leading to a consistent rise and flavor in your bread. Once mixed, set this bowl aside.
Whisk Together Butter and Sugars: In a separate, larger bowl, combine the slightly cooled melted butter with both the light brown sugar and granulated sugar. Whisk these ingredients together until they are well incorporated and the mixture appears smooth and creamy. The sugars will dissolve slightly into the butter, creating the foundation for a moist and tender crumb.
Incorporate Wet Ingredients: Now, it’s time to add the remaining wet ingredients. Start by adding the room temperature eggs, one at a time, whisking well after each addition until fully blended. This ensures proper emulsification. Then, gently fold in the mashed overripe bananas, the crushed pineapple (with its juice!), sour cream (or Greek yogurt), and vanilla extract. If you’re using coconut extract for an extra flavor boost, add it now. Mix until just combined; avoid overmixing at this stage.
Combine Wet and Dry & Fold in Mix-Ins: Gradually add the reserved dry ingredient mixture to the wet mixture. Stir gently with a spoon or spatula until just combined. The key here is not to overmix; overmixing can lead to a tough, dry banana bread. A few streaks of flour are perfectly acceptable. Finally, carefully fold in the sweetened shredded coconut and, if using, the chopped macadamia nuts, walnuts, or pecans. Distribute them evenly throughout the batter.
Bake to Perfection: Pour the luscious banana bread batter into your prepared loaf pan. Place the pan in the preheated oven and bake for approximately 60-65 minutes. To confirm doneness, the internal temperature should reach 200°F (93°C) when measured with an instant-read thermometer, and a wooden skewer or toothpick inserted into the center of the loaf should come out clean with only a few moist crumbs attached. If you notice the top browning too quickly during baking, you can loosely tent the loaf pan with aluminum foil to prevent over-browning.
Cool and Serve: Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. This resting period allows the bread to set and prevents it from crumbling when removed. After 10 minutes, carefully lift the loaf out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely. For the best texture and clean slices, it’s crucial to allow the banana bread to cool to room temperature or almost room temperature before cutting into thick, inviting slices.

A freshly baked loaf of gluten-free banana bread with visible pineapple and coconut pieces, presented beautifully on a wire cooling rack.

Expert Tips & Tricks for the Best Tropical Banana Bread

Achieving the perfect banana bread is a blend of good ingredients and smart techniques. Here are some frequently asked questions and invaluable tips to ensure your pineapple coconut banana bread turns out incredibly delicious every time.

Choosing the Right Bakeware

Use the Right Pan! We highly recommend using a light-colored metal loaf pan for this recipe. Metal pans conduct heat efficiently and evenly, promoting a consistent bake and preventing the edges from over-browning before the center is cooked through. If you opt for a glass or ceramic pan, be aware that these materials retain heat differently and may require a longer baking time. Always adjust your baking duration accordingly and rely on an internal temperature reading for accuracy.

Mastering Banana Measurement

Measure the Bananas, Don’t Just Count Them! While recipes often give a number of bananas, their size can vary significantly. For the most consistent texture and flavor, it’s always best to measure your mashed bananas by volume (e.g., 1 cup mashed). This precision ensures your bread has the ideal banana-to-batter ratio, resulting in the perfect moistness and banana essence in every bite.

Enhancing Coconut Flavor

Try Toasting the Coconut! If you have an extra few minutes, toasting your shredded coconut flakes before adding them to the batter is a game-changer. This simple step brings out a richer, deeper, and more nuanced coconut flavor. To toast, simply spread the coconut in a dry skillet over medium heat and stir frequently for 5-7 minutes until they turn a beautiful golden brown. Be vigilant, as coconut can burn very quickly!

Adding Texture and Crunch

Add Some Crunch: While optional, we absolutely adore the addition of chopped macadamia nuts to this pineapple coconut banana bread. Their buttery texture and subtle sweetness perfectly complement the tropical flavors. If macadamia nuts aren’t readily available, feel free to substitute with an equal amount of chopped walnuts or pecans for a delightful textural contrast.

The Secret to a Higher Rise

Consider Resting the Batter (If You Have Time): This is a lesser-known but highly effective trick that can significantly improve the rise and texture of your quick bread. If your schedule allows, once you’ve poured the batter into the prepared loaf pan, let it rest on the counter for 30-60 minutes before baking. This gives the gluten-free flour extra time to fully hydrate and allows the baking soda more time to react, resulting in a beautifully higher rise and an even more tender crumb.

Thick slices of gluten-free pineapple coconut banana bread arranged on a wooden cutting board, ready to be enjoyed.

More Gluten-Free Banana Bread Recipes to Explore

Gluten-Free Chocolate Chip Banana Bread

Gluten-Free Chocolate Banana Bread

Gluten-Free Brown Butter Banana Bread

Full Recipe: Gluten-Free Pineapple Coconut Banana Bread

A whole loaf of gluten-free banana bread with pineapple and coconut, fresh out of the oven.

Gluten-Free Pineapple Coconut Banana Bread

5 Stars from 1 review

Author: Emily Dixon, Sweets & Thank You
Total Time: 1 hour 20 minutes
Yield: 1 loaf (10-12 slices)
Diet: Gluten Free

Print Recipe

Ingredients

1 3/4 cup gluten-free measure-for-measure flour* (210 grams)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup butter (113 grams/1 stick), melted and cooled slightly
1/2 cup brown sugar (100 grams)
1/4 cup granulated sugar (50 grams)
2 eggs, room temperature
1 cup mashed banana (about 2 medium bananas)
1/2 cup canned crushed pineapple with juice—don’t drain! (122 grams)
1/3 cup sour cream or plain Greek yogurt (120 grams)
1 teaspoon vanilla extract
Optional: 1/8-1/4 teaspoon coconut extract*
1/2 cup sweetened shredded coconut (60 grams)
Optional: 1/2 cup chopped macadamia nuts

*Refer to notes below for specific recommendations on gluten-free flour and coconut extract.

Instructions

Preheat & Prep. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides, and set aside.
Combine Dry Ingredients. In a medium bowl, whisk together gluten-free flour, baking soda, and salt until thoroughly combined. Set aside.
Combine Butter & Sugars. In a large bowl, combine the melted, cooled butter with brown sugar and granulated sugar. Whisk until smooth and well incorporated.
Finish Wet Ingredients. Add eggs one at a time, whisking after each. Then, stir in the mashed banana, crushed pineapple (undrained), sour cream (or yogurt), vanilla extract, and optional coconut extract. Mix until just combined.
Add Dry Ingredients & Mix-Ins. Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined, being careful not to overmix. Fold in the shredded coconut and optional macadamia nuts (or other nuts).
Bake. Transfer the batter to the prepared loaf pan. Bake for 60-65 minutes, or until an instant-read thermometer inserted into the center reads 200°F (93°C) and a toothpick comes out with only moist crumbs. If the top browns too quickly, loosely tent with aluminum foil.
Cool & Slice. Let the banana bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely to room temperature before slicing for best texture.

Notes

Gluten-Free Flour: For optimal results, use King Arthur Measure-For-Measure Gluten-Free Flour. If using an alternative blend, ensure it contains xanthan gum for proper binding and texture. Do not substitute with coconut flour or almond flour.
Measure The Banana: For consistent texture and flavor, measure mashed bananas by volume rather than counting individual bananas.
Toasting Coconut: For an enhanced flavor, lightly toast the shredded coconut in a dry skillet over medium heat for 5-7 minutes, stirring constantly until golden brown. Watch carefully as it burns quickly.
Allow Proper Cooling: It’s tempting to slice into warm banana bread, but cooling completely allows the structure to set and prevents a crumbly texture.
Pan Choice: A light-colored metal loaf pan is recommended for even baking. Glass or ceramic pans may require longer baking times due to their heat retention properties.
Storage: Store leftover banana bread in an airtight container or bag at room temperature for 2-3 days. For longer storage, wrap the entire loaf or individual slices in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw at room temperature before serving.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Bread
Method: Oven
Cuisine: American

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