This Hawaiian banana bread is a tropical treat! With ripe bananas, sweet pineapple, and a hint of coconut, it’s like a vacation for your taste buds.
Every slice is moist and bursting with flavor, making it tough to stop at just one piece. I love having it as a snack or even a breakfast treat with my morning coffee!
Key Ingredients & Substitutions
Bananas: Use ripe bananas for the best sweetness and flavor. If you only have green bananas, let them ripen until they’re speckled with brown; they will mash easier and taste better in the bread.
Pineapple: Crushed pineapple brings moistness and tropical flavor. Fresh pineapple works too; just chop it finely and squeeze out excess juice. If you’re short on pineapple, any other fruit like mango could be an interesting twist!
Coconut: Unsweetened shredded coconut gives a nice texture. If you like it sweeter, you can use sweetened coconut or even try coconut flakes. If coconut isn’t your thing, oatmeal can be a hearty substitute!
Butter: Melted butter adds richness, but you can substitute it with melted coconut oil for a deeper coconut flavor, or use applesauce if you prefer a lower-fat option.
How Do I Ensure My Banana Bread is Moist and Fluffy?
To keep your banana bread moist, focus on not overmixing the batter. Overmixing can lead to tough bread, which is not what we want! Here’s how to do it right:
- Mix the wet ingredients (bananas, pineapple, etc.) well, but when adding the dry ingredients, stir gently until just combined.
- The batter should still be slightly lumpy; that’s perfectly fine! This keeps things fluffy.
- Remember to check your bread at the 60-minute mark. Ovens can vary, so if a toothpick comes out clean, it’s done!
Let it cool completely before slicing for the best texture and to avoid it being gummy inside.
Hawaiian Banana Bread with Pineapple and Coconut
Ingredients You’ll Need:
For the Bread:
- 3 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 1/2 cup unsweetened shredded coconut (plus extra for topping)
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
How Much Time Will You Need?
This delicious Hawaiian banana bread takes about 15 minutes to prepare. You’ll need around 60-70 minutes for baking. After that, it’s best to let it cool for about 10 minutes in the pan and then completely on a wire rack before you slice it. In total, you should set aside about 1 hour and 30 minutes to enjoy this tropical treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 9×5-inch loaf pan to ensure your banana bread doesn’t stick.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, drained crushed pineapple, melted butter, granulated sugar, beaten egg, and vanilla extract. Give everything a good mix until it’s well combined and smooth.
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, salt, and shredded coconut. This helps to evenly distribute the baking soda and prevent clumps.
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined—remember, it’s okay if there are a few lumps. Overmixing can lead to dense bread.
5. Prepare for Baking:
Pour your batter into the prepared loaf pan and smooth the top with a spatula. If you like, sprinkle a little extra shredded coconut on top for a nice finishing touch.
6. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. The bread is done when a toothpick inserted into the center comes out clean. Keep an eye on it near the end to prevent overbaking.
7. Cool and Slice:
Once baked, let the banana bread cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing.
8. Enjoy!
Slice up your delicious Hawaiian banana bread and enjoy the tropical flavors of pineapple and coconut. This bread is perfect for breakfast, a snack, or even dessert!
FAQ for Hawaiian Banana Bread with Pineapple and Coconut
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! If you use fresh pineapple, just chop it finely and make sure to drain any excess juice before adding it to the batter. This will help maintain the texture of the bread without making it soggy.
How Can I Make This Recipe Gluten-Free?
You can substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. Just ensure that the blend is suitable for baking, and you should achieve a similar texture for your bread!
How Do I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. You can also wrap it tightly and refrigerate it for up to a week. For longer storage, freeze it in slices; just make sure to wrap it well to prevent freezer burn!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped walnuts or macadamia nuts for extra crunch. Diced dried fruit like mango or coconut chips can also enhance the tropical flavors. Just keep in mind to adjust baking time slightly if you add a lot of extra ingredients!