Hawaiian Banana Bread

A sweet bread with banana, pineapple, and coconut. Simple to make and very tasty.

This Hawaiian Banana Bread blends ripe bananas, crushed pineapple, and coconut for a moist loaf. It is easy to make for beginners. If you like other banana breads, you might also enjoy a chocolate chip version for a different twist: chocolate chip banana bread recipe.

Why This Recipe Works

The ripe bananas add natural sweetness and moisture. Pineapple gives a bright, tangy flavor and more juice. Coconut adds texture and a mild tropical taste. The baking soda helps the bread rise well.

Why you should try this recipe

This bread is soft and very moist. It does not need fancy tools. You can make it with common pantry items and a few fresh bananas and canned pineapple. It works for breakfast, snack, or dessert.

How to make Hawaiian Banana Bread

Follow the steps below in order. Mix wet ingredients first, then add dry ingredients. Do not overmix the batter. Fold in coconut last to keep the texture light.

Ingredients :

• 3 ripe bananas, mashed
• 1 cup crushed pineapple, drained
• 1/2 cup coconut flakes
• 1/2 cup sugar
• 1/4 cup butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Equipments Needed

• 9×5 inch loaf pan
• Mixing bowls
• Whisk and spoon
• Measuring cups and spoons
• Wire rack
• Oven

Step-by-Step Instructions :

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas, crushed pineapple, and melted butter.
3. Stir in sugar, eggs, and vanilla until well combined.
4. In another bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the banana mixture and stir until just combined.
6. Fold in coconut flakes.
7. Pour the batter into the prepared loaf pan.
8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
9. Let it cool for 10 minutes before transferring to a wire rack.

How to serve Hawaiian Banana Bread

Slice the loaf and serve warm or at room temperature. It goes well with butter, cream cheese, or a light spread of jam. Pair with coffee or tea for a simple snack.

How to store Hawaiian Banana Bread

Wrap the cooled loaf in plastic wrap or store in an airtight container. Keep at room temperature for up to 3 days. For longer storage, freeze slices in a zip-top bag for up to 3 months.

Tips & Tricks

• Use very ripe bananas for the best flavor and sweetness.
• Drain the crushed pineapple well to avoid a soggy loaf.
• Do not overmix after adding flour to keep the bread tender.
• Check the loaf at 60 minutes; ovens vary.

Variations & Substitutions

• Swap coconut flakes for chopped macadamia nuts for extra crunch.
• Use brown sugar instead of white sugar for deeper flavor.
• For a lighter protein boost, try a cottage cheese banana bread variation for a different texture: cottage cheese banana bread idea.

FAQs

Q: Can I use frozen pineapple?
A: Yes. Thaw and drain it well before using.

Q: Can I make muffins instead of a loaf?
A: Yes. Bake at 350°F for 18-22 minutes, depending on size.

Q: Can I reduce the sugar?
A: Yes. You can lower the sugar a bit, but the bananas and pineapple add sweetness too.

Q: Do I need to toast the coconut?
A: No. Toasting adds flavor but is not required.

Conclusion

For a classic Hawaiian twist on banana bread, this recipe gives moist texture and bright flavor. For more inspiration and a similar take with coconut and pineapple, see Hawaiian Banana Bread with Coconut & Pineapple. If you want another well-tested version to compare, check out The BEST Hawaiian Banana Bread Recipe!.

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