Here’s a moist, tropical twist on a classic: Hawaiian Banana Bread – packed with ripe bananas, crushed pineapple, coconut, and optional nuts. It’s perfect for breakfast, brunch, or a sweet afternoon treat.
🍌🌴 Hawaiian Banana Bread
🔸 Ingredients
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1 ¾ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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½ tsp ground cinnamon (optional)
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½ cup granulated sugar
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½ cup brown sugar, packed
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2 large eggs
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½ cup vegetable oil (or melted coconut oil)
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1 tsp vanilla extract
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3 ripe bananas, mashed
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1 cup crushed pineapple (drained slightly)
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½ cup shredded sweetened coconut
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½ cup chopped macadamia nuts or walnuts (optional)
🧑🍳 Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
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Mix dry ingredients:
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In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
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Mix wet ingredients:
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In a large bowl, beat the eggs, sugars, oil, and vanilla.
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Stir in mashed bananas and pineapple.
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Combine:
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Add dry ingredients to wet ingredients and stir until just combined (don’t overmix).
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Fold in shredded coconut and nuts, if using.
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Bake:
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Pour batter into prepared loaf pan.
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Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
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Check at 50 minutes and tent with foil if top is browning too quickly.
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Cool:
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Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
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🧁 Optional Add-Ons
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Topping idea: Sprinkle extra coconut or chopped nuts on top before baking for a golden, toasty finish.
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Mini loaves or muffins? Reduce baking time to ~25–30 minutes for muffins or mini loaf pans.
⚡ Storage
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Keeps for 3–4 days at room temp in an airtight container.
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Can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil.