Description
Tropical Hawaiian banana bread blends sweet island flavors with creamy coconut and tangy pineapple. Rich, moist slices promise a delightful escape to paradise that you can savor with each delectable bite.
Ingredients
Scale
Wet Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Garnish and Mix-ins:
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts or macadamia nuts (optional)
Instructions
- Calibrate the oven temperature to 350F (175C), ensuring precise heat for optimal baking results.
- Prepare the baking vessel by thoroughly coating a 9×5 inch loaf pan with grease and flour, or line with parchment paper for effortless removal.
- Create a dry ingredient foundation by whisking flour, baking soda, and salt in a medium mixing bowl until uniformly blended.
- In a separate large bowl, merge melted butter with granulated sugar, creating a smooth base.
- Incorporate eggs and vanilla extract into the butter-sugar mixture, beating until the texture becomes silky and homogeneous.
- Gently fold mashed bananas, crushed pineapple, and shredded coconut into the wet mixture, ensuring even distribution of tropical ingredients.
- Gradually introduce the dry ingredient blend to the wet components, stirring minimally to maintain a tender bread texture.
- Optional: Enhance the bread by gently mixing in chopped walnuts or macadamia nuts for added crunch.
- Transfer the batter to the prepared pan, spreading evenly to create a consistent surface.
- Bake for 60-70 minutes, monitoring until a toothpick inserted into the center emerges clean and dry.
- Allow the bread to rest in the pan for 10 minutes, enabling initial cooling and structural stabilization.
- Carefully transfer the loaf to a wire rack, permitting complete cooling and helping to set the bread’s final texture.
Notes
- Drain pineapple thoroughly to prevent excess moisture from making the bread soggy and affecting its texture.
- Use very ripe bananas with dark spots for maximum sweetness and deeper banana flavor in the bread.
- Fold nuts gently into the batter to maintain the bread’s delicate structure and prevent dense spots.
- Toast coconut beforehand to enhance its nutty flavor and add a delightful crunch to the bread’s overall taste profile.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 260 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg