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+ servings

Coconut Pineapple Banana Bread

Hello Veggie
Super moist and sweet, this Coconut Pineapple Banana Bread is kind of like a piña colada in quick bread form.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Desserts
Servings 1 large loaf
Calories 192 kcal


  • 6 tablespoons warm water
  • 2 tablespoons ground flax seeds
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup full-fat coconut milk
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup melted coconut oil
  • 2/3 cup granulated sugar
  • 3 large ripe bananas mashed
  • 3/4 cup finely chopped pineapple drained well (fresh, frozen or canned)
  • 1/3 cup unsweetened shaved coconut plus more for topping


  • Preheat oven to 350ºF. Coat a large bread pan with oil or cooking spray.
  • Whisk together the water and ground flax seeds in a large bowl. Let them sit for a few minutes, until the mixture has the consistency of egg whites.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • Stir the coconut milk, lemon juice, vanilla extract, coconut oil, sugar, and bananas into the flax mixture. Slowly stir the dry ingredients into the wet mixture and fold in the pineapple and coconut.
  • Pour the batter into the loaf pan and place it on a baking sheet. Sprinkle additional shaved coconut on top of the batter, if desired. Bake for about an hour or until a toothpick inserted into the center comes out clean; the bread will be dense and moist.
  • Cool for 10 minutes in the pan, then carefully remove the loaf from the pan and finish cooling on a rack.
  • Store tightly wrapped in the refrigerator for up to a week or in the freezer for up to 2 months.


If you'd rather make smaller loaves, this recipe will fill 3 mini loaf pans. Bake them for 30-40 minutes.


Serving: 1/12 of recipeCalories: 192kcalCarbohydrates: 19.2gProtein: 0.7gFat: 13.2gSaturated Fat: 9.7gFiber: 0.8gSugar: 16.1g
Tried this recipe?Let us know how it was!