Hawaiian Banana Bread
A tropical twist on classic banana bread, infused with crushed pineapple and shredded coconut for an irresistibly moist and flavorful treat.
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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!
Notes
This Hawaiian banana bread is perfect as a breakfast treat or a snack, and the added pineapple and coconut provide a tropical twist on a classic favorite.
Nutrition
Calories: 320kcal