Description
This Hawaiian Banana Bread is moist, sweet, and packed with tropical flavors. Ripe bananas, crushed pineapple, and coconut come together for the perfect island-inspired treat. Enjoy it for breakfast, as a snack, or even dessert!
Ingredients
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- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup unsalted butter, melted (or vegetable oil)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup chopped macadamia nuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a separate large bowl, whisk melted butter (or oil), sugar, eggs, and vanilla until smooth.
- Add bananas and pineapple: Stir in mashed bananas and drained pineapple.
- Mix the batter: Gradually fold in the dry ingredients until just combined. Be careful not to overmix.
- Add coconut and nuts: Gently fold in shredded coconut and macadamia nuts (if using).
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap macadamia nuts for pecans or walnuts if desired.
- Add ½ cup chocolate chips for extra sweetness.
- Store in an airtight container for up to 4 days or freeze for longer storage.