Description
This Hawaiian Banana Bread is a tropical twist on the classic banana bread, infused with mashed ripe bananas, crushed pineapple, shredded sweetened coconut, and optional macadamia nuts for extra texture and flavor. It’s moist, sweet, and perfect for breakfast or a delightful snack.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
Optional Add-ins
- 1/2 cup chopped macadamia nuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until fully combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined. Stir in the mashed ripe bananas, crushed pineapple (ensure it’s drained well), and shredded sweetened coconut.
- Blend Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet ingredients just until combined to avoid overmixing. If using, gently stir in the chopped macadamia nuts for added crunch and flavor.
- Pour and Bake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center of the bread comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For enhanced flavor, toast the shredded coconut and macadamia nuts lightly before adding to the batter.
- This banana bread keeps well when wrapped tightly at room temperature for up to 3 days.
- You can freeze the loaf for up to 2 months; thaw before serving.
