It’s been a long time since I shared a banana bread recipe with you, which is a shame because good banana bread is such a handy thing to know how to make. I don’t know about you, but we almost always have “just turning” bananas around the house.
And it’s so versatile! You could go your whole life without eating the same banana bread twice! I mean, if you didn’t want to. But I suspect you’ll want to make this one again and again.
I’ve called for white whole wheat flour. It’s a whole grain flour, made from white wheat, and has a softer texture and more mild flavour than regular whole wheat flour (which is made from red wheat). If you can’t find it, feel free to swap it for regular whole wheat flour. I do encourage you to seek it out though, especially if you have someone you’re trying to sneak some healthier grains into (this might just do the trick!).
To get this nice rise, you’ll want to go with my recommended 8 x 5 inch loaf pan. That being said, I know it’s not a perfect world and we don’t all have the same sized pans. If all you have is a 9 x 5 inch pan, good enough. I’ve baked it in that too and it does work. Your loaf will be shorter, but just as delicious 🙂
Tropical Banana Bread
Author: Starr Wong @ The Misfit Baker
adapted from: Taste of Home
Recipe Type: Dessert / Snack
Makes: 2 loaves
- 2 cup All-Purpose Flour
- 2 cup White Whole Wheat Flour (or regular whole wheat flour)
- 1 cup Unsweetened Medium Shredded Coconut
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 1/2 cup Mashed Banana (about 4 medium sized bananas)
- 1 1/2 cup Granulated Sugar
- 1 (398ml / 14oz) can Crushed Pineapple (do not drain)
- 3/4 cup Grapeseed Oil (or other light tasting oil)
- 1 tsp Vanilla Extract
Preheat oven to 350°F and line two 8 x 4 inch loaf pans with parchment paper (alternatively, you could grease your pans).
In a large bowl, whisk together all-purpose flour, white whole wheat flour, coconut, baking powder, baking soda, and salt. Set aside.
In a second bowl, combine mashed bananas, sugar, pineapple (with the juice), oil, and vanilla. Whisk together until thoroughly combined.
Add the wet ingredients to the dry, and stir together until just combined. Do not over mix.
Divide the batter evenly between the two baking pans. Bake for 65 – 70 minutes, until an inserted toothpick come out clean.
Cool for 10 minutes before removing from pans and transferring to a wire rack.
Cool completely before slicing. Wrap tightly and store in refrigerator.