Best Recipe For Tropical Banana Bread
Can you ever have too many variations of banana bread in your arsenal? My answer is, NO. This Tropical Banana Bread recipe is definitely going to be your new fave!
I LOVE banana bread. I have several recipes on the blog, but this Tropical Banana Bread is definitely my favorite so far. It might even rival Chrissy Teigen’s from her most recent cookbook (maybe).
What makes this banana bread tropical you ask? A few important things take it from ordinary to extraordinary. First of all, the freeze-driedfruit. I know I’ve talked about my obsession with it before, but I LOVE using freeze-dried fruit in baked goods.
Our Best Banana Bread Recipes
From Strawberry Shortcake Biscuits to Apple Cinnamon Donuts, it often makes an appearance here on MMC. For this recipe, I chose a tropical mix of banana, pineapple, and mango.
If you can’t find a blend similar to that, you could use all of one flavor or make your own mix. Once pulverized, it comes out to be about 1/2 of fruit dust, as I like to call it.
The other key ingredient is shredded coconut. You could toast it if you like, but I decided to leave it as-is for texture purposes, but the flavor would be outstanding.
Hannemann's Crazy Good Tropical Banana Bread
All you need is a slather of softened salted butter, and you’ve got yourself an insanely delicious breakfast or mid-day snacking situation.
Can you ever have too many variations of banana bread in your arsenal? My answer is, NO. This Tropical Banana Bread is definitely going to be your new fave!
**I used a bag of Simple Truth tropical freeze-dried fruit from Kroger that had bananas, pineapples, and mango. If you can't find a blend, you could use all of one flavor or make your own mix. Once pulverized, it comes out to be about 1/2 of fruit dust.
Hawaiian Banana Bread
[…] Freeze-dried pineapple isn’t just for food stockpiles or snack time. It also makes for a flavorful ingredient in this recipe for pineapple banana bread. […]Sweet and fruity, this supremely moist banana bread is bursting with tropical flavors. One slice is sure to cure even the fiercest Winter blues.
And just like that, it’s Wednesday! Where the heck did this week go? My apologies for things being so quiet here the past few days. I’m a little under the weather and it has been FREEZING here. Like, literally. So life has been all about sleeping, dreaming, eating, and more sleeping.
I’m going to make it up to you, though. I’m bringing you a tropical island in the form of banana bread, baby! No passport required.
Pineapple Coconut Banana Bread • Freutcake
The flavors of coconut, pineapple, and banana are so lovely together. And the smell? Intoxicating! Seriously. While this bakes up in your oven, do me a favor… close your eyes, breath deep, and imagine yourself relaxing on an island, sipping a piña colada and soaking up some sun. You’ll thank me later.
But I digress. Back to the banana bread! I’ve been eager to try my hand at a tropical version for months now because anything fresh and fruity makes me happy happy.
Initially I wanted to make this with brown butter (because um, doesn’t brown butter make everything SO delicious?) but when I tried it, I found the tropical flavor a little… lacking. So the second time I baked this I used coconut oil and holy heaven. It was so right.
Classic Banana Bread Recipe
Vegan. No crazy, funky, hard to find ingredients here. To prove it, here’s what you need: flour, brown sugar, coconut oil, spices, vanilla, baking soda, applesauce, pineapple, ripe bananas, and shredded coconut.
P.S. No one can resist this banana bread – so be prepared to share. I served this for brunch last weekend and it was gobbled up in minutes.
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it # on instagram! Seeing your kitchen creations makes my day. ♥
Maui's Best Hawaiian Banana Bread Recipe (just Like Hana)
Tried it and loved it? Snap a picture and share it with me on Instagram @ and by using the hashtag #have spotted bananas on our counter. If they don’t get eaten or tossed in the freezer for smoothies, they get mashed up for banana bread. I’m always trying new recipes and tossing in new ingredients. I love to see what flavor combinations I can come up with and I think this one is a winner!
It’s moist, flavorful and perfect for spring and summer. Since I had been doing a dairy-free diet this banana bread just happens to use coconut oil and coconut milk to replace the buttermilk and butter. Feel free to use whatever you’d like, but I’d suggest adding a few drops of coconut extract if you go the dairy route. So are you ready to get started?!
First things first, we’ve got to cream the coconut oil and the sugar until it gets light and fluffy. That way the bread can rise nicely and the crumb is light and tender. Next add your egg and vanilla (and coconut extract if you’re not using coconut-based products), mix just until the egg is incorporated and then stop. Whisk up your dry ingredients, mash your ripe and spotted bananas and combine the coconut milk and lemon juice. Add your banana to the mixing bowl, then slowly alternate adding the dry ingredients with your wet mixture. Mix until it forms a lumpy batter but be careful not to over do it! Lumpy batters make the best baked goods!Gently fold in the coconut and pineapple, pour into the prepared loaf pan and pop it in the oven to bake.
Hawaiian Banana Nut Bread
If you don’t mind the coconut and pineapple getting a little toasty on top don’t worry about covering it with foil at the 30 minute mark. Once the bread is baked, remove it from the oven and let it cool for 30 minutes in the pan. Once you turn the loaf out of the pan you can slice it up and enjoy it! I think you’re really going to love this tropical banana bread. It’s incredibly moist and has the flavor of a tropical island drink. The coconut milk, coconut oil, shredded coconut and diced pineapple, help create a piña colada taste that can’t be beat!
This tropical banana bread has the flavor of a tropical island drink. Coconut milk, coconut oil, shredded coconut and diced pineapple, help create a piña colada taste that can't be beat!
This recipe is dairy free. The coconut milk can be substituted for buttermilk and the coconut oil can be substituted for butter. -All-purpose flour can be substituted for whole wheat flour. -Makes 1 (9x5) loaf.
Banana Bread With Variations Recipe
Did you make this recipe? Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!
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