Description
This Hawaiian Banana Bread is a tropical twist on classic banana bread, made with ripe banana, crushed pineapple, and sweet coconut flakes. Moist, flavorful, and easy to make, it’s perfect for breakfast, dessert, or a sweet snack.
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 very ripe banana, mashed
- 1 (20 oz) can crushed pineapple in juice, not drained
- 1/4 cup shredded coconut, sweetened
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 1.5-quart loaf pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on low speed until light and fluffy.
- Add the eggs and mix until combined. Stir in the mashed banana and crushed pineapple with juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined. Stir in shredded coconut.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow bread to cool completely in the pan before removing. Slice and serve plain, with butter, or topped with ice cream.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- Do not drain the pineapple—it keeps the bread extra moist.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- This bread also freezes well for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
