Description
This Hawaiian Banana Bread with Pineapple & Coconut offers a tropical twist on a classic favorite. Moist and flavorful, it combines ripe bananas, crushed pineapple, and shredded coconut for a sweet and fragrant loaf perfect for breakfast or a snack.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 3 medium ripe bananas (mashed)
- ½ cup crushed pineapple (drained)
- ½ cup shredded sweetened coconut
Optional
- ½ cup chopped macadamia nuts or walnuts
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 desired to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This ensures even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, beat together granulated sugar, light brown sugar, eggs, vegetable or melted coconut oil, and vanilla extract until the mixture is smooth and homogenous.
- Add Bananas and Tropical Flavors: Stir the mashed ripe bananas into the wet mixture, then gently fold in the drained crushed pineapple and shredded sweetened coconut for a tropical taste and moist texture.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet banana mixture and stir just until combined to avoid overmixing, which can make the bread dense.
- Fold in Nuts: If using, gently fold in the chopped macadamia nuts or walnuts to add crunch and flavor diversity.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and finishes the baking process.
Notes
- For extra tropical flavor, toast the shredded coconut lightly before adding to the batter.
- This banana bread tastes even better the next day as the flavors meld together.
- Store at room temperature for 2–3 days in an airtight container or freeze for up to 2 months for longer storage.
