Description
This Hawaiian Banana Bread offers a moist, flavorful twist on traditional banana bread by incorporating ripe bananas, sweet crushed pineapple, and shredded coconut for a tropical flair. Perfect for breakfast or a snack, it combines fruitiness with a soft, tender crumb.
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 2 eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Additional
- ½ cup shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the banana bread evenly.
- Prepare Pan: Grease a 9×5-inch loaf pan thoroughly to prevent the bread from sticking during baking and for easy removal.
- Mix Wet Ingredients: In a large bowl, combine mashed bananas, drained crushed pineapple, eggs, vegetable oil, granulated sugar, and vanilla extract. Mix well until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Mix Batter: Gradually stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix to maintain bread softness.
- Fold in Coconut: Gently fold the shredded coconut into the batter to evenly distribute the tropical flavor and texture throughout the bread.
- Pour Batter: Transfer the batter into the prepared loaf pan, smoothing out the top for even baking.
- Bake: Place the pan in the oven and bake for 55–65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
- Cool: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing to retain moisture and shape.
Notes
- For added texture and flavor, consider adding ½ cup chopped macadamia nuts to the batter.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: Hawaiian
