This Hawaiian banana bread is a fruity delight! With sweet bananas, juicy pineapple, and a hint of coconut, it tastes like a sunny vacation in every bite.
It’s super easy to make, and your kitchen will smell amazing! I love adding a little extra coconut on top for a fun crunch. Perfect for breakfast or a tasty snack! 🍌🌴
Key Ingredients & Substitutions
Ripe Bananas: The riper, the better! Look for bananas with brown spots for maximum sweetness. If you’re short on bananas, you can use pureed applesauce in a pinch. About 1/2 cup replaces one banana!
Crushed Pineapple: This adds moisture and flavor. Drain it well to avoid a soggy bread. For a twist, use fresh pineapple or mango chunks instead, just chop them small!
Unsalted Butter: It enhances flavor without making it too salty. If you’re looking for a healthier option, you can swap in coconut oil, which complements the tropical theme beautifully!
Sugar: Granulated sugar keeps it simple, but you can opt for brown sugar for a deeper flavor. Try using honey or maple syrup—just adjust the wet ingredients.
Coconut: Shredded coconut brings texture. If you seek a less sweet option, substitute it with oats or leave it out entirely!
How Do I Make Sure My Banana Bread is Moist and Fluffy?
To achieve the perfect texture, mastering the mixing method is crucial. Overmixing can make the bread dense. Here’s how you can prevent that:
- Combine the wet ingredients until smooth, but do not overmix after adding dry ingredients.
- Use a gentle folding motion with a spatula to mix, incorporating the flour just until the dry bits disappear.
- Bake until just set; the toothpick should have a few moist crumbs attached, indicating it’s still fluffy!
Also, let it cool as indicated. This helps it firm up without becoming dry!
Hawaiian Banana Bread With Coconut & Pineapple
Ingredients You’ll Need:
For The Bread:
- 3 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shredded sweetened coconut, plus extra for topping
- Optional: 1/2 cup chopped macadamia nuts or walnuts for added crunch
How Much Time Will You Need?
You’ll need about 15 minutes to prep the ingredients, followed by 60-70 minutes of baking time. After baking, let the bread cool for about 10 minutes in the pan, then cool completely on a wire rack. Overall, you’re looking at around 1 hour and 30 minutes from start to finish—perfect for a delightful snack or breakfast treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or oil, or line it with parchment paper for easy removal later. This will ensure your banana bread doesn’t stick!
2. Mix Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, drained crushed pineapple, melted butter, and granulated sugar. Stir everything together until the mixture is smooth and well combined.
3. Add Egg and Vanilla:
Add the beaten egg and vanilla extract to your fruit mixture. Mix thoroughly, ensuring everything is nicely blended together. This will add richness and flavor to your bread!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda, ensuring your bread rises beautifully.
5. Mix Dry with Wet Ingredients:
Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Just stir until everything is combined. A few lumps are perfectly fine!
6. Add Coconut and Nuts:
If you’re using chopped macadamia nuts or walnuts, stir them in along with the shredded coconut. This adds a lovely crunch and enhances the tropical flavors!
7. Prepare for Baking:
Pour the batter into your prepared loaf pan. Sprinkle a little extra shredded coconut on top for a nice toasted finish when it bakes.
8. Bake:
Place the loaf pan in the oven and bake for 60-70 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your bread is ready!
9. Cool Down:
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully remove it from the pan and place it on a wire rack to cool completely.
10. Enjoy:
Slice your delicious Hawaiian banana bread, and dig in! It’s great on its own or served with a dollop of butter.
FAQ for Hawaiian Banana Bread With Coconut & Pineapple
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! Fresh pineapple adds a delightful taste. Just chop it into small chunks and ensure they’re well-drained to prevent excess moisture in the batter.
How Do I Store Leftover Banana Bread?
To keep your banana bread fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the fridge for up to a week or freeze slices for up to 3 months.
Can I Substitute Coconut Oil for Butter?
Yes, you can use melted coconut oil instead of unsalted butter. It will add a nice depth of flavor that complements the tropical ingredients in the bread!
What If My Bananas Are Not Ripe Enough?
If your bananas are still a bit green, you can speed up the ripening process! Place them in a brown paper bag for a day or two, or bake them in their skins at 300°F (150°C) for about 15-20 minutes until soft and brown. Cool before using in the recipe.
