Description
Hawaiian banana bread dances with tropical flavors, blending ripe bananas, sweet coconut, and tangy pineapple in a moist, irresistible loaf. Rich island-inspired ingredients create a delightful treat you’ll crave with morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 1 very ripe banana, mashed
- 20 ounces (567 grams) can of crushed pineapple in juice, not drained
- 2 eggs
Flour and Leavening Agents:
- 2 cups (240 grams) flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Sweeteners and Fats:
- 1 cup (200 grams) sugar
- 1/2 cup (113 grams) butter, softened
- 1/4 cup (20 grams) shredded coconut, sweetened
Instructions
- Prepare the oven at 350F (175C) and ready a loaf pan by coating with non-stick spray or lining with parchment paper.
- Utilize an electric mixer to blend softened butter and sugar until smooth and creamy, working at low speed.
- Introduce eggs individually, gently incorporating each one. Fold in mashed banana and crushed pineapple until evenly distributed.
- Create a separate mixture of dry ingredients by whisking flour, baking powder, baking soda, and salt together.
- Gradually integrate the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overmixing.
- Delicately fold shredded coconut throughout the batter, ensuring even distribution.
- Transfer the complete mixture into the prepared loaf pan, spreading evenly.
- Bake for approximately 60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow the bread to cool completely within the pan, enabling it to set and stabilize.
- Remove from pan, slice, and serve. Enjoy as is, with a spread of butter, or accompanied by a scoop of ice cream for an indulgent experience.
Notes
- Toast coconut before adding to enhance its nutty flavor and provide extra crunch to the bread.
- Drain pineapple thoroughly to prevent excess moisture that could make the bread soggy and affect its texture.
- For gluten-free version, substitute all-purpose flour with a blend of almond and coconut flour to maintain the tropical essence.
- Use overripe bananas for maximum sweetness and moisture, creating a more tender and flavorful banana bread.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 290 kcal
- Sugar: 19 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg