Crunchy Banana Colada Bread
Elevate your banana bread game with this irresistible Crunchy Banana Colada Bread, a tropical twist on a classic favorite. Bursting with the flavors of ripe bananas, sweet crushed pineapple, and shredded coconut, this moist and tender loaf is taken to the next level with a delightful crunchy topping of sugared coconut flakes. Chopped walnuts or pecans lend a nutty contrast, while a hint of vanilla ties the flavors together. Perfect for breakfast, brunch, or a satisfying snack, this recipe combines easy preparation with a luxurious flavor profile that’s sure to impress. Ready in just over an hour, this tropical banana bread brings a slice of paradise straight to your kitchen.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cup Brown sugar
- 2 large Eggs
- 3 medium Ripe bananas (mashed)
- 0.75 cup Crushed pineapple (drained)
- 1 teaspoon Vanilla extract
- 0.5 cups Shredded sweetened coconut
- 0.5 cups Chopped walnuts or pecans
- 2 tablespoons Granulated sugar
- 0.25 cups Coconut flakes (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter and brown sugar together until light and fluffy. Use a hand or stand mixer for best results.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the mashed bananas, crushed pineapple, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Avoid overmixing.
Fold in the shredded sweetened coconut and chopped nuts using a spatula.
Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula.
In a small bowl, combine the granulated sugar and coconut flakes for the topping.
Sprinkle the sugar and coconut mixture evenly over the batter in the loaf pan.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice, serve, and enjoy the tropical flavors of your Crunchy Banana Colada Bread!
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 35.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 288 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
