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his moist and flavorful Hawaiian Banana Bread combines the sweetness of ripe bananas and crushed pineapple with the subtle crunch of shredded coconut. Perfect for breakfast, a snack, or dessert, this bread is easy to make and brings a taste of the tropics to your table. Serve it warm or at room temperature for a delightful treat that everyone will love.
Why You’ll Love It:
Tropical Flavor Boost: The combination of bananas, pineapple, and coconut infuses the bread with a taste reminiscent of sunny Hawaiian shores.
Super Moist Texture: Crushed pineapple and mashed bananas ensure a moist and tender crumb that stays fresh for days.
Simple Yet Special: While it’s easy to make with pantry staples, the unique twist makes it feel like an upgraded version of a beloved classic.
Perfect for All Occasions: Whether as a breakfast, snack, or dessert, this banana bread will win hearts at any gathering or as a weekday treat.
Key Ingredients:
Butter: Ensure your butter is fully softened for seamless creaming. This step is crucial for achieving that light, fluffy texture that creates the perfect base.
Bananas: The riper, the better! Overripe bananas with plenty of brown spots are ideal, as they bring out natural sweetness and flavor.
Crushed Pineapple: Do not drain the pineapple—its juice adds to the bread’s moistness and tropical tang.
Shredded Coconut: You can use sweetened or unsweetened, depending on your preference. Sweetened coconut will add a touch more sweetness, while unsweetened keeps the sugar levels in check.
Flour: All-purpose flour is a solid choice for a tender loaf, but you can experiment with half whole wheat flour for added fiber and a nuttier taste.
Leavening Agents: The combination of baking powder and baking soda helps the bread rise to the perfect height while creating a soft interior.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Preheat Your Oven:
Set your oven to 350°F (175°C) to ensure even and consistent baking.
Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer or a sturdy spoon to cream together 1/2 cup of softened butter and 1 cup of sugar until the mixture is light and fluffy. This should take about 3-4 minutes and helps create a soft texture in the bread.
Incorporate the Eggs and Fruit:
Add the eggs one at a time, beating well after each addition to fully integrate them into the mixture.
Stir in the 1 cup of mashed banana and 1/2 cup of crushed pineapple with juice, mixing until combined.
Prepare the Dry Ingredients:
In a separate bowl, sift together 2 cups of flour, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt. Sifting ensures even distribution of the leavening agents and prevents clumps.
Combine Wet and Dry Ingredients:
Gradually add the sifted dry ingredients to the wet ingredients in the large bowl. Mix just until combined—overmixing can result in a denser bread.
Gently fold in 1/4 cup of shredded coconut, ensuring it is evenly distributed throughout the batter.
Prepare the Pan:
Grease a 9×5 inch loaf pan with butter or non-stick spray to prevent sticking.
Pour the batter into the prepared pan and spread it evenly with a spatula to ensure an even rise during baking.
Bake:
Place the pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. This indicates that the bread is fully baked.
Cool and Serve:
Allow the bread to cool in the pan for 10 minutes. This helps it set and makes it easier to remove from the pan without breaking.
Transfer the bread to a wire rack and let it cool completely before slicing to maintain its shape and prevent crumbling.
Serving Suggestions:
To elevate your Hawaiian Banana Bread experience, try these serving ideas:
Toasted and Buttered: A warm slice with a smear of salted butter brings out the subtle flavors of the coconut and pineapple.
Tropical Spread: Serve with a dollop of cream cheese mixed with a splash of honey and a pinch of lime zest for a tangy, sweet spread.
Accompanied by Beverages: Pair it with a chilled glass of coconut milk, a hot cup of coffee, or even a refreshing iced tea with a hint of lemon.
Garnished for Presentation: For a touch of elegance, sprinkle toasted coconut flakes on top of the loaf before baking or after cooling.
Storage and Meal Prep Tips:
Keep your Hawaiian Banana Bread as fresh and delicious as possible with these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 3 days. Wrapping it in foil or plastic wrap helps preserve its moisture.
Refrigeration: For longer storage, keep the bread in the refrigerator for up to a week. Just remember to let it come to room temperature before serving or reheat slices for a few seconds in the microwave for that fresh-out-of-the-oven taste.
Freezing: This bread freezes beautifully! Wrap the entire loaf or individual slices tightly in plastic wrap, then place them in a resealable freezer bag. It can be frozen for up to 3 months. Thaw overnight in the fridge or on the counter.
Meal Prep Tip: Bake and slice the bread into portions before freezing so you can grab just one slice at a time for a quick breakfast or snack.
Variations:
Want to make your Hawaiian Banana Bread uniquely yours? Here are some creative spins:
Nutty Addition: Fold in a 1/2 cup of chopped macadamia nuts or walnuts for extra crunch and a nod to island flavors.
Chocolate Chip Twist: Mix in 1/2 cup of dark or semi-sweet chocolate chips for a dessert-like touch.
Citrus Zing: Add the zest of one lime or lemon to the batter for a hint of citrus that pairs beautifully with the tropical ingredients.
Gluten-Free Option: Swap out the all-purpose flour for a gluten-free flour blend. Ensure it’s a 1:1 replacement to keep the texture intact.
Healthier Substitute: Use coconut oil instead of butter for a slightly healthier version that enhances the coconut flavor.
Spiced Up: Incorporate a teaspoon of cinnamon or a dash of nutmeg to add a warm, spiced undertone.
Conclusion:
Baking this Hawaiian Banana Bread is more than just making a treat; it’s an experience that brings the warmth and joy of the tropics to your kitchen. The delightful balance of banana sweetness, juicy pineapple, and the subtle crunch of coconut makes it a must-try for any baking enthusiast. Serve it at brunch, gift it to a friend, or keep a loaf handy for your own indulgence—no matter how you enjoy it, this recipe is bound to transport you to an island state of mind.
Hawaiian Banana Bread
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 2 large eggs
- 1 very ripe banana mashed
- 1 cup crushed pineapple do not drain
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) for even cooking.
- In a large mixing bowl, cream together 1/2 cup softened butter and 1 cup sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in 1 mashed banana and 1 cup crushed pineapple with juice until fully incorporated.
- In a separate bowl, sift together 2 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently just until combined. Be careful not to overmix.
- Gently fold in 1/4 cup shredded coconut until evenly distributed throughout the batter.
- Grease a 9×5-inch loaf pan and pour the batter into it, spreading it evenly.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once fully cooled, slice and enjoy!