• Non-stick cooking spray
  • 3/4 cup granulated sugar
  • 1/3 cup salted butter, melted
  • 2 large eggs
  • 1/4 cup sour cream
  • Zest of one lemon
  • 1 teaspoon pure almond extract
  • 3 large bananas
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 cup shredded coconut
  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 (8 ounce) container Philadelphia Cream Cheese with Pineapple
  • 1 teaspoon pure almond extract
  • 3/4 cup powdered sugar

Pineapple, lemon, almonds, coconut…how can this bread be bad?


Grease a 5 x 9-inch loaf pan with nonstick cooking spray and set aside. Preheat your oven to 350 degrees F.

In a dry pan, toast coconut over medium heat stirring constantly until lightly browned. Set aside.

In a large bowl, mash the bananas with a fork leaving them a bit chunky. Add melted butter, eggs, sugar, sour cream and lemon zest and pineapple with juice.

Sift flour, baking soda and salt into the bowl and mix just until combined. Fold in shredded coconut and pour into prepared loaf pan.

Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool in a pan on a wire rack for about 10 minutes then invert onto the rack to cook completely.

For your frosting

In a small bowl combine cream cheese, almond extract and powdered sugar. Frost the top of your Tropical Banana Bread with this amazing frosting!