Description
This Hawaiian Banana Bread recipe is a moist and tropical twist on the classic banana bread. Featuring ripe bananas, crushed pineapple, and flaked coconut, it delivers a perfect balance of sweetness and texture with a hint of coconut flavor. Baked to golden perfection and topped with toasted coconut, this bread makes for a delightful snack or breakfast treat.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 cups sugar
- 1 teaspoon ground cinnamon
Wet Ingredients
- 3 eggs, beaten
- 1 cup vegetable oil
- 2 cups mashed very ripe bananas (about 4 bananas)
- 1 (8-ounce) can crushed pineapple, drained
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract (optional)
Add-ins & Toppings
- 1 cup flaked coconut
- 1-2 tablespoons flaked coconut (for topping)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease two 9×5-inch loaf pans thoroughly to prevent sticking during baking.
- Mix dry and wet ingredients: In a large mixing bowl, whisk together the flour, salt, baking soda, sugar, and cinnamon until evenly combined. Add the beaten eggs, vegetable oil, mashed bananas, drained crushed pineapple, vanilla extract, coconut extract (if using), and 1 cup of flaked coconut. Stir gently until the batter is just combined to avoid overmixing, which could toughen the bread.
- Prepare for baking: Divide the batter evenly between the two prepared loaf pans. Smooth the tops using a spatula or back of a spoon for even baking.
- Bake the loaves: Place the pans in the preheated oven and bake for 55-65 minutes. The bread should be golden and starting to pull away slightly from the sides of the pans.
- Add coconut topping and finish baking: Remove the loaves from the oven and sprinkle the remaining 1-2 tablespoons of flaked coconut evenly on top of each loaf. Return to the oven and bake for an additional 5 minutes until the toasted coconut topping is lightly browned and aromatic.
- Cool the bread: Take the pans out of the oven and let the banana breads cool in the pans for 10 minutes. Then carefully remove the loaves and transfer them to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Draining the crushed pineapple well is important to avoid excess moisture that can affect baking.
- The coconut extract adds a subtle coconut flavor but can be omitted if unavailable.
- Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nuttier variation, consider adding chopped macadamia nuts or walnuts.
