Not your regular banana bread. This Tropical Banana Bread brings the taste of summer anytime of year. With extra ripe banana, juicy bits of sweet pineapple, flakes of coconut and a splash of dark rum, you will be sure to have the taste of the tropics in this moist, tender bread.

I don’t know about your house, but in my house Chiquita Bananas are a staple. They are perfect for smoothies, a topper for cereal or as a great grab and go snack. Every week I make sure I buy plenty so that my family always has this healthy snack available to them. Now I must say that sometimes I do get a little carried away and buy a bit more than we can eat. By the end of the week they start to develop those brown spots that everyone seems to want to avoid, little do they know, that is when they are at there sweetest. This is when I either peel them and place them in the freezer for future smoothies or use them in a recipe like a cake, muffins or this delicious Tropical Banana Bread. Either way in my house bananas never go to waste.

Why You Will Love This Banana Bread

No Waste: Don’t ever throw away those extra ripe bananas. Either peel them and freeze them for future smoothies or use them for a recipe like this Tropical Banana Bread
Ease: This recipe is super easy to make and can be done in a little over an hour.
Flavor: The combination of sweet ripe bananas, juicy pineapple, bits of coconut and a splash of dark rum come together to form a delicious bite that transports you to a tropical paradise.
Texture: The ripe bananas and the juicy pineapple add a ton of moisture to this bread while the coconut flakes add a little texture to every bite.

Tips For Making Tropical Banana Bread

Bananas: Make sure your bananas are very ripe. You know the kind with all the brown spots that everyone seems to avoid. This is when they are at there sweetest.
Pineapple: For this recipe I used fresh pineapple but you can use canned as well. It is important to chop it up pretty fine and drain some of the liquid by blotting it with a paper towel.
Coconut: If your coconut shavings are too long, chop them before adding them to your recipe. this will allow them to blend into the recipe seamlessly.
Pan Preparation: I like to spray my loaf pan with a generous amount of baking spray. This will ensure that my bread will not stick and release from the loaf pan easily.

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What You Will Need To Make This Recipe:

Equipment:

Loaf Pan: I like to use a 9” x 5” glass loaf pan. A glass loaf pan is perfect because it retains heat very well and allows for even baking.
Mixing Bowls: Having mixing bowls in a variety of sizes helps in preparing your recipes. I prefer glass because it is non reactive to acidic food like pineapple.
Silicone Spatula: Having a good silicone spatula will help in the mixing process. It is also the best way to scrape out the bowl.

Ingredients:

Flour: All Purpose Flour works best. It will provide a good balance of structure and softness.
Sugar: Granulated Sugar not only adds sweetness but also adds texture to your bread
Baking Soda: This is the leavening agent, giving your bread rise and that fluffy texture.
Salt: Adding salt to recipes enhances the flavors in that recipe.
Butter: I always opt for unsalted butter so that I can control the salt content in my recipes. You will want your butter soft, so leave it on the counter to get to room temperature.
Eggs: These are the binders for the recipe. They will give your bread structure and stability.
Yogurt: You are going to want to use a full fat or low fat plain greek yogurt.
Bananas: These are the star of the show. You are going to want them very ripe. You know the kind that have brown spots on them. This is when they are at there sweetest
Pineapple:For this recipe I used fresh pineapple but feel free to use canned pineapple if that is what you have. Just make sure you chop it into small pieces and remove some of the liquid by blotting it down with paper towel.
Coconut: I like to use Unsweetened Shredded Coconut as to not add more sweetness to this recipe. If your shedded coconut has long shreds of coconut, it is best to chop it into smaller pieces so that it will incorporate into the recipe seamlessly.
Rum: I like to use a spiced rum for this banana bread. Once the bread is cooked it will add a rich complex flavor that wont be overpowering.
Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
Powdered Sugar: A small amount of milk added to Powdered Sugar will make the perfect glaze to top your loaf. If you like you can substitute the milk with pineapple juice to intensify that tropical flavor.