Hawaiian Banana Bread
Hawaiian Banana Bread is a delightful tropical spin on the classic banana bread you love. Loaded with ripe bananas, sweet crushed pineapple, and a hint of coconut, this bread is moist, flavorful, and irresistible. Whether you’re looking for the perfect treat to pair with your morning coffee or a crowd-pleasing dessert, this recipe is a must-try.
Banana bread has always been a family staple in our house, but it wasn’t until a trip to Hawaii that I discovered the tropical version of this classic. Inspired by the island flavors of pineapple and coconut, I decided to recreate that memory back home. My husband took one bite and said, “This tastes like a vacation!” Now, this Hawaiian Banana Bread has become a cherished recipe that reminds us of sunny days and ocean breezes.
Why You’ll Love Hawaiian Banana Bread
•Moist and Flavorful: Thanks to the bananas, pineapple, and coconut.
•Quick to Make: A simple recipe that’s perfect for beginners.
•Tropical Twist: A unique and fun variation of the classic banana bread.
•Great for Sharing: Makes a perfect gift or snack for gatherings.
Ingredients Notes For Hawaiian Banana Bread
•Ripe Bananas: The riper, the better! They add natural sweetness and moisture.
•Crushed Pineapple: Drained to avoid making the bread too wet.
•Shredded Coconut: Adds texture and tropical flavor—optional but recommended!
•Chopped Macadamia Nuts: Optional, but they add a delightful crunch.
•Vanilla Extract: Enhances the sweetness and flavor.
•All-Purpose Flour: A simple base; can substitute with gluten-free flour if needed.
Recipe Steps
1.Preheat and Prepare Pan:
•Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2.Mash the Bananas:
•In a large bowl, mash ripe bananas until smooth.
3.Combine Wet Ingredients:
•Mix in crushed pineapple, shredded coconut, eggs, melted butter, and vanilla extract.
4.Add Dry Ingredients:
•In a separate bowl, whisk together flour, sugar, baking soda, baking powder, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture. Add macadamia nuts if desired.
5.Bake:
•Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
6.Cool and Serve:
•Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Storage Options
•Refrigerate: Store in an airtight container for up to a week.
•Freeze: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw before enjoying.
Variations & Substitutions
•Chocolate Chips: Add a handful for a sweet twist.
•Gluten-Free: Use a 1:1 gluten-free baking flour.
•Nut-Free: Omit macadamia nuts for a nut-free option.
Frequently Asked Questions
Q: Can I make muffins instead of a loaf?
Yes! Divide the batter into a muffin tin and bake at 350°F for 20–25 minutes.
Q: Do I need to drain the pineapple?
Yes, draining the pineapple ensures the bread has the right consistency and doesn’t get too soggy.
Q: Can I use frozen bananas?
Absolutely! Thaw them completely before mashing for the best results.
Bring a taste of the tropics to your table with this irresistible Hawaiian Banana Bread. One bite, and you’ll feel like you’re on a sunny island getaway! 🌴🍌🍍
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Hawaiian Banana Bread
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup crushed pineapple drained
- 1/4 cup shredded sweetened coconut
- 3 medium ripe bananas mashed
- 1/2 cup chopped macadamia nuts optional
- 1 teaspoon cinnamon optional, for added flavor
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
- Combine Wet Ingredients:
- In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Stir in the vegetable oil, vanilla extract, and mashed bananas. Mix until well combined.
- Add Pineapple and Coconut:
- Fold the crushed pineapple, shredded coconut, and optional macadamia nuts into the wet mixture.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Pour into Pan:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake:
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
