Banana, pineapple and coconut bread

A slice of Banana, pineapple and coconut bread on a cutting board.Looking to change up your banana bread? Happen to have a half a can of crushed pineapple hanging about leftover from other recipe development? I have the perfect solution for you – banana bread with a tropical twist!

Banana, coconut and pineapple… bread – really?

Yep, those flavours don’t just go together well in a cocktail! In particular in this banana bread, they go well together because the pineapple gives the bread a bit of moisture which is perfect for the thirsty buckwheat flour which can handle it. And yes, buckwheat – this bread is naturally gluten-free! Like my very popular double chocolate banana bread, this uses buckwheat flour which, despite its name, is a gluten-free flour that works really well in baked goods like quick breads and muffins.

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This is an easy recipe – basically one bowl and comes together very quickly. Don’t be alarmed at the batter when it’s going into the loaf pan though – it’s *quite* dense – you might think it’s not going to work at all – it looks and feels like it’s going to be a very heavy loaf – one of *those* gluten free baked goods…

Banana, pineapple and coconut bread ready for baking in a parchment-lined loaf pan.The good news is that this loaf bakes up beautifully – “fluffy’ is a word used to describe it by many of my eager testers/ tasters. Check it out – it rises well whilst still being what I would call a “substantial” breakfast bread.

Cross section of Banana, pineapple and coconut bread on a cutting board.The chunks of pineapple are a lovely surprise (at first glance, it looks just like a regular banana bread) and the coconut provides a nice texture. The banana, pineapple and vegetable oil make for a moist loaf and the no-added sugar means that this *feels* healthy, not just like a cupcake-labelled-muffin which some breakfast baked goods tend to be! This feels like it’s full of healthy stuff with *just enough* sweetness.

Yield: 8-10

Banana, pineapple and coconut bread

A slice of Banana, pineapple and coconut bread on a cutting board.

A taste of the tropics in thei banana, coconut and pineapple bread. Perfect for breakfast or anytime!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 cup (150g) buckwheat flour
  • 1/2 cup (60g) coconut flour
  • 2 teaspoons baking powder
  • 1/2 cup (50g) shredded coconut
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (125g) crushed pineapple, not drained
  • 1 heaping cup mashed banana (from 2 large, very ripe bananas, approx. 400g)


    1. Preheat oven to 375˚F and line an 8 x 4-inch loaf pan with parchment paper, leaving some overhang that you can use as "handles" to remove the loaf once it's baked.
    2. Mix the buckwheat flour, coconut flour, baking powder and shredded coconut in a large bowl.
    3. Beat the eggs, oil and vanilla in a small bowl with electric hand beaters until well-combined.
    4. Fold the pineapple and banana into the wet ingredients using a rubber spatula.
    5. Pour the wet ingredients into the dry ingredients and fold gently until the dry ingredients are just combined. The batter will be get thick.
    6. Pour the batter into the prepares loaf pan and smooth the top with the rubber spatula.
    7. Bake for 45 minutes or until a toothpick inserted into the centre comes out clean or with just a few dry crumbs.
    8. Remove from the oven, place the pan on a wire cooling rack and let the loaf sit in the pan for 15 minutes.
    9. Use the parchment "handles" to lift the loaf out of the pan and allow the loaf to come to room temperature on the cooling rack.


Store this loaf at room temperature, well wrapped in plastic wrap or aluminium foil for 3-4 days.

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

Also…. this works well warmed up gently (15 seconds in the microwave) slathered with butter. Just saying…

Buttered slice of Banana, pineapple and coconut bread.What about you – are you “Team Sweet but not-too-sweet” in the mornings like I am?


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4 thoughts on “Banana, pineapple and coconut bread”

  1. Yaaaaaay – no almonds in sight!!!! Mr P is highly allergic so I tend not to keep them in the house – you know just in case he tempts me to cook with them one day 😉

    Regardless of crushed pineapple “needing to be used up” this cake is definitely on the radar – possibly as soon as I get home from work this evening. In fact I’ll be salivating all day now Mardi just thinking about it!!!!


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