Servings: 8

Weight Watcher Smart Points: 10

Preparation Time: 5 Minutes

Cooking Time: 50 Minutes

Ready In: 55 Minutes



    1. Move oven rack to position where pans will be in the center of the oven
    2. Preheat oven to 350 degrees
    3. Lightly butter & flour (spray or line with parchment) the bottom of 1 loaf pan, set aside.In the bowl of a stand mixer, cream coconut oil and sugar until light and fluffy, about 2 minutes
    4. Add egg, beating until incorporated.Mash bananas on a plate using a fork
    5. With mixing speed on low, add bananas and vanilla, beat until smooth.In a small mixing bowl whisk together flour, baking soda and salt
    6. With mixing speed on low, alternate dry ingredients and the coconut milk/lemon mixture (this will help prevent the batter from clumping up)
    7. Mix until just combined
    8. Remove from stand and gently fold in the coconut and pineapple.Place in oven and bake for approximately 50-60 minutes, or until a cake tester inserted into the center comes out clean, and the top is golden brown in color (if the top is getting too dark, place a sheet of foil over the loaf and continue baking until the bread is fully baked)
    9. Remove from oven and let cool for 30 minutes, then loosen the sides of the loaf and remove from pan onto wire rack
    10. Let cool completely (about 30 additional minutes) before storing.

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