This Banana Pineapple Bread is moist, slightly coconut-flavored thanks to coconut oil, and packed with ripe bananas and pineapple chunks for a refreshing twist.
Preheat oven to 350°F. Spray two 8x4-inch loaf pans with floured cooking spray; set aside.
In a large bowl, whisk together eggs, melted coconut oil, buttermilk, granulated sugar, brown sugar, and vanilla extract until combined.
Add flour, baking powder, baking soda, nutmeg, and salt; stir until just combined to avoid overmixing.
Fold in mashed bananas and diced pineapple (add frozen pineapple directly if using frozen).
Pour batter evenly into prepared loaf pans and bake for about 45 minutes, or until golden and a toothpick inserted in the center comes out mostly clean.
Allow bread to cool in pans for 15 minutes before transferring to wire racks to cool completely.
Store bread in an airtight container at room temperature up to one week or freeze for up to three months.
Notes
Optionally serve with Browned Butter Vanilla Glaze or pineapple butter for extra flavor.