Description
This Hawaiian Banana Bread is a tropical twist on the classic banana bread, packed with sweet crushed pineapple, ripe bananas, and shredded coconut for extra moisture and flavor. Perfect for breakfast, dessert, or a snack, this quick and easy loaf delivers a moist, tender crumb with a subtle coconut aroma.
Ingredients
Dry Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 very ripe banana, mashed
- 20 oz can of crushed pineapple in juice, not drained
- ¼ cup shredded coconut, sweetened
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking your bread.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer set to low speed to beat the softened butter and sugar together until the mixture becomes creamy and light in color, which will give your bread a tender texture.
- Add Eggs: Crack the eggs into the butter-sugar mixture and continue mixing gently on low speed until fully incorporated.
- Add Banana and Pineapple: Stir in the mashed ripe banana and the undrained crushed pineapple slowly, blending until the mixture is uniform and moist.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring carefully to avoid overmixing, just until combined.
- Add Coconut: Fold in the shredded sweetened coconut to spread the tropical flavor and texture throughout the batter.
- Prepare Pan: Grease a 1.5-quart loaf dish with non-stick spray or line it with parchment paper for easy removal.
- Pour Batter and Bake: Transfer the batter into the prepared loaf pan and bake in the preheated oven for 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the banana bread to cool completely in the pan on a wire rack before removing. Slice and enjoy plain, with butter, or topped with ice cream.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not drain the pineapple; the juice adds extra moisture to the bread.
- You can substitute sweetened shredded coconut with unsweetened if you prefer less sweetness.
- Ensure not to overmix batter once dry ingredients are added to keep the bread tender.
- Store any leftovers wrapped in plastic or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
