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Tropical Banana Bread

Originally Posted July 22, 2013 by Ronda Eagle 1 Comment

This post may contain affiliate links. Please read my Disclosure Policy .

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My family loves banana bread! In fact, so do all my co-workers and all of mu husbands co-workers at the Fire Station. It’s always a hit whenever I send one down no matter the variety.  So, yesterday when I was daydreaming about the flavors of the tropics, I decided I could easily combine those flavors together in a simply, yet amazing, banana bread.
Tropical Banana Bread is very moist and delicious and will be an instant hit with your family
This Tropical banana Bread version turned out very moist and delicious and was an instant hit.
Tropical Banana Bread is very moist and delicious and will be an instant hit with your family
My husband, who is not normally a sweets person, practically forbade me to send the second loaf into work.
Tropical Banana Bread is very moist and delicious and will be an instant hit with your family

Got a sweet tooth? Check out these other recipes:

  • Marbled Pumpkin Pound Cake
  • Raspberry Cheesecake with a Sugar Cookie Crust
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Tropical Banana Bread is very moist and delicious and will be an instant hit with your family

Tropical Banana Bread


★★★★★

5 from 1 reviews

  • Author: Kitchen Dreaming
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hours 10 minutes
  • Yield: 2 loaves
  • Category: Bread
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Description

Tropical Banana Bread is very moist and delicious and will be an instant hit with your family


Ingredients

  • For the bread
  • 1/2 cup of oil (canola, vegetable or applesauce)
  • 2 cups of white sugar
  • 3 eggs
  • 1 tbsp vanilla
  • 2 cups of All purpose flour
  • 1 cup of whole wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 medium ripe bananas, mashed
  • 1 cup sweetened shredded coconut, toasted
  • 1/2 cup of macadamia nuts (optional)
  • For the Glaze
  • 1 cup powdered sugar
  • 1 tbsp water

Instructions

  1. Preheat the oven to 350 °F. Coat two 8″ x 4″ loaf pans with cooking spray.
  2. Place the oil, sugar, vanilla, and eggs together in a bowl and beat with a mixer on low until creamy. Combine the dry ingredients in a separate bowl and mix well. Slowly add the flour mixture to the sugar mixture. Add the bananas, pineapple and coconut stir until combined. Pour into the prepared loaf pans.
  3. Bake for about 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack.
  4. Mix powdered sugar with water, 1 teaspoon at a time, to reach the desired consistency of a thick royal icing.
  5. Drizzle the top of the cooled cake with royal icing.

Nutrition

  • Serving Size: 4 oz
  • Calories: 540
  • Sugar: 68.8 g
  • Sodium: 447 mg
  • Fat: 22.1 g
  • Saturated Fat: 12.1 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 86 g
  • Fiber: 2.6 g
  • Protein: 4.7 g
  • Cholesterol: 59 mg

Did you make this recipe?

Tag @kitchen_dreaming on Instagram and hashtag it #KitchenDreaming

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This post was last modified on July 4, 2018 which included updates to the post text and photos.

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Nelda

This banana bread is very moist and tender and benefits from the added pop from fresh coconut. My husband loves banana bread so I made this for Father’s day. He loved it.

★★★★★

Vote Up0Vote Down  Reply
June 18, 2018 10:07 am

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Ronda Eagle: blogger, recipe developer, and photographer behind the food blogging site Kitchen Dreaming, LLC.

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