Hawaiian Banana Bread with Coconut and Pineapple

Hawaiian Banana Bread with Coconut and Pineapple

Hawaiian Banana Bread with Coconut and Pineapple is a delightful treat that will take your taste buds on a tropical vacation. This bread is soft, moist, and packed with the bright flavors of ripe bananas, sweet pineapple, and crunchy coconut. Whether you enjoy it for breakfast, as a snack, or dessert, this banana bread is sure to please everyone.

Why Make This Recipe

This recipe is a perfect way to use up overripe bananas while adding a fun twist with coconut and pineapple. It combines classic banana bread flavors with a tropical flair, making it unique and flavorful. Plus, it’s easy to make and requires simple ingredients that you likely already have at home. Your family and friends will love it!

How to Make Hawaiian Banana Bread with Coconut and Pineapple

Ingredients:

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ cup butter (softened)
• 1 cup sugar
• 2 eggs
• 3 ripe bananas (mashed)
• 1 cup crushed pineapple (drained)
• 1 cup shredded coconut

Directions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, mix together the flour, baking powder, and baking soda.
3. In another bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Mash the bananas and add them to the wet ingredients along with the crushed pineapple and shredded coconut.
6. Gradually mix in the dry ingredients until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool before removing from the pan. Enjoy your tropical treat!

How to Serve Hawaiian Banana Bread with Coconut and Pineapple

You can serve this banana bread warm or at room temperature. It tastes great on its own, but you can also enjoy it with a spread of butter or cream cheese. For an extra touch, sprinkle some toasted coconut on top or serve it with fresh fruit. It’s a wonderful option for breakfast, an afternoon snack, or even dessert!

How to Store Hawaiian Banana Bread with Coconut and Pineapple

To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator or freezer. It can last in the fridge for up to a week or in the freezer for up to three months. Just make sure to thaw it before enjoying!

Tips to Make Hawaiian Banana Bread with Coconut and Pineapple

1. Use very ripe bananas for the best flavor and sweetness.
2. Be careful not to overmix the batter, as it can make the bread dense.
3. Drain the crushed pineapple well to avoid making the batter too wet.
4. For added richness, consider using brown sugar instead of white sugar.

Variation

You can add chopped nuts, like macadamia nuts or walnuts, to the batter for some extra crunch. If you like chocolate, feel free to stir in some chocolate chips for a decadent twist!

FAQs

Q: Can I use fresh pineapple instead of crushed pineapple?
A: Yes, you can use fresh pineapple, but make sure to chop it finely and drain any excess juice to keep the batter from getting too wet.

Q: What can I do if I don’t have coconut?
A: If you don’t have shredded coconut, you can leave it out or replace it with another ingredient like chopped nuts or even dried fruit.

Q: Can I make mini loaves instead of one big loaf?
A: Absolutely! The baking time will be shorter, so keep an eye on them and check for doneness after about 25-30 minutes.

Enjoy baking and savoring your delicious Hawaiian Banana Bread with Coconut and Pineapple!