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.

✔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! 🌴🍌🍍

Hawaiian Banana Bread

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Course: Breakfast, Dessert, snak

Kitchen: American, Hawaiian-Inspired

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 10 slices

Ingredients

 

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• ▢ 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.