Description
This Hawaiian Banana Bread recipe blends the tropical flavors of ripe bananas, crushed pineapple, and shredded coconut for a moist and flavorful treat. Enhanced with warm cinnamon and optional macadamia nuts, it offers a delightful twist on classic banana bread, perfect for breakfast or a snack.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas (mashed)
- ½ cup crushed pineapple (drained)
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Extras
- ½ cup shredded sweetened coconut
- ½ cup chopped macadamia nuts or walnuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper if preferred to ensure easy removal of the bread.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, drained crushed pineapple, shredded coconut, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk these ingredients together until fully blended and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon to ensure even distribution of the leavening and spices.
- Mix Batter: Gradually add the dry ingredients to the wet mixture. Stir just until combined, being careful not to overmix to keep the bread tender. Fold in the chopped macadamia nuts or walnuts if using for added texture and flavor.
- Pour and Smooth: Pour the batter into the prepared loaf pan. Smooth the top evenly with a spatula to promote uniform baking.
- Bake: Place the loaf pan in the preheated oven and bake for 55–65 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
- Cool: Allow the bread to cool in the pan for 10 minutes to firm up, then remove it and transfer to a wire rack to cool completely before slicing and serving.
Notes
- For an extra tropical flavor, add a teaspoon of coconut extract to the wet ingredients.
- This banana bread freezes well—wrap tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
- Serve warm or at room temperature with a pat of butter or a drizzle of honey for added richness and sweetness.
