Hawaiian Banana Bread brings a touch of the tropics to your kitchen. With its blend of sweet bananas, tangy pineapple, and shredded coconut, it offers a delightful balance of flavors. It’s a versatile recipe you can enjoy as breakfast, a snack, or dessert.
This recipe is simple to prepare, even for beginners. You only need a few basic ingredients and a loaf pan to create something truly special. The tropical twist makes it stand out from traditional banana bread.
Plus, it’s a great way to use up overripe bananas and canned pineapple in your pantry. Whether you’re making it for yourself or to share, Hawaiian Banana Bread is a delicious crowd-pleaser that’s sure to impress.
How to Make Hawaiian Banana Bread
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 bananas)
1 cup crushed pineapple, drained
½ cup shredded coconut
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, mix the sugar and oil until smooth. Add eggs, vanilla extract, and mashed bananas. Stir well to combine.
Fold in the crushed pineapple and shredded coconut.
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Avoid overmixing.
Pour the batter into the prepared loaf pan.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
How to Serve Hawaiian Banana Bread
Serve Hawaiian Banana Bread warm or at room temperature. Slice it thick and pair it with a cup of coffee, tea, or fresh fruit juice for a refreshing snack. You can also spread butter or honey on top for extra sweetness.
This bread is perfect for breakfast, a midday treat, or even as a simple dessert. It’s also great to pack for picnics or potlucks. Store leftovers in an airtight container for up to three days to keep it moist and delicious.
Print Hawaiian Banana Bread
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2–3 bananas)
1 cup crushed pineapple, drained
½ cup shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, mix the sugar and oil until smooth. Add eggs, vanilla extract, and mashed bananas. Stir well to combine.
Fold in the crushed pineapple and shredded coconut.
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Avoid overmixing.
Pour the batter into the prepared loaf pan.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
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