If you’re looking for a twist on the classic banana bread, look no further than this Hawaiian Banana Bread! Combining the comforting flavors of ripe bananas with the tropical notes of crushed pineapple and coconut, this loaf is a delightful, moist treat. Perfect for breakfast, snacks, or even as a sweet dessert, this bread has a soft, tender crumb and a unique flavor profile that will transport your taste buds straight to the islands.
Why You Should Make This Recipe:
Hawaiian Banana Bread is more than just a loaf—it’s a flavor-packed adventure in every bite. The bananas add a natural sweetness and moisture, while the pineapple brings a juicy tang, perfectly balancing the richness of the coconut. Whether you’re a fan of tropical flavors or simply looking for a new twist on banana bread, this recipe is sure to please.
The best part? It’s incredibly easy to make! With minimal ingredients and just a few simple steps, you can bake a fresh, fragrant loaf that’s perfect for any occasion. It’s the ideal breakfast bread for a lazy weekend or a comforting snack to enjoy with your afternoon tea. Plus, it’s versatile! Feel free to add your favorite mix-ins like nuts or even a touch of cinnamon for extra flavor.
What sets this bread apart from traditional banana bread is the addition of tropical ingredients that give it an irresistible sweetness and texture. Whether you’re sharing it at a brunch or enjoying a slice on your own, this Hawaiian Banana Bread is a delicious and delightful way to brighten your day.
Ingredients:
• 2 ripe bananas, mashed
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• 1/2 cup chopped walnuts or macadamia nuts (optional)
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix the wet ingredients: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas, crushed pineapple, shredded coconut, and vanilla extract.
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Slowly add the dry ingredients to the wet ingredients, mixing until just combined. If you are adding nuts, fold them in at this stage.
4. Bake the bread: Pour the batter into the prepared loaf pan. Spread it evenly, and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil for the last 15 minutes of baking.
5. Cool: Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to
