Take a tropical escape with this Hawaiian Banana Bread, infused with the delightful flavors of coconut and pineapple. This moist, tender banana bread combines the sweetness of ripe bananas with crushed pineapple and shredded coconut, creating a treat that’s perfect for breakfast, dessert, or an afternoon snack. Each bite brings a taste of the islands, making it a unique twist on traditional banana bread. Serve it warm with a touch of butter or enjoy it as is!
Ingredients:
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 very ripe banana, mashed
- 1 cup crushed pineapple (do not drain)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup shredded coconut
Instructions:
- Oven Preparation: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- Combine Wet Ingredients: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. Incorporate the eggs one by one, mixing thoroughly after each addition. Then, fold in the mashed banana and crushed pineapple along with its juice until everything is evenly blended.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
- Add the Coconut: Gently fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
- Bake the Loaf: Pour the batter into the prepared loaf pan and level the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too much, loosely cover it with foil.
- Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy as is or with a spread of butter for extra richness.
Conclusion:
This Hawaiian Banana Bread with Coconut and Pineapple is a tropical delight that takes banana bread to a whole new level. The combination of ripe bananas, juicy pineapple, and shredded coconut creates a moist, flavorful loaf that’s perfect for any occasion. Enjoy a slice with your morning coffee or as a sweet treat any time of day—each bite will transport you to the islands!
Hawaiian Banana Bread with Coconut and Pineapple
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 2 large eggs
- 1 very ripe banana mashed
- 1 cup crushed pineapple do not drain
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup shredded coconut
Instructions
- Oven Preparation: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- Combine Wet Ingredients: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. Incorporate the eggs one by one, mixing thoroughly after each addition. Then, fold in the mashed banana and crushed pineapple along with its juice until everything is evenly blended.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
- Add the Coconut: Gently fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
- Bake the Loaf: Pour the batter into the prepared loaf pan and level the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too much, loosely cover it with foil.
- Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy as is or with a spread of butter for extra richness.