Hawaiian Banana Bread with Coconut and Pineapple is a delightful twist on the classic banana bread. This recipe brings a taste of the tropics right into your kitchen. With sweet bananas, crushed pineapple, and shredded coconut, every bite is a little taste of paradise. It’s perfect for breakfast, a snack, or even dessert!
Why Make This Recipe
There are plenty of reasons to try this Hawaiian Banana Bread. First, it’s an excellent way to use up ripe bananas that might otherwise go to waste. Second, the combination of coconut and pineapple adds a delicious tropical flavor that sets it apart from traditional banana bread. Plus, it’s easy to make and requires just a few simple ingredients. Your family and friends will love it!
How to Make Hawaiian Banana Bread with Coconut and Pineapple
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
- 1 teaspoon baking powder
Directions
- Preheat your oven to 350°F (175°C). Grease a 4×8 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
- Mix in the baking soda and salt.
- Stir in the sugar, beaten egg, and vanilla extract.
- Mix in the flour, shredded coconut, and crushed pineapple until just incorporated.
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
How to Serve Hawaiian Banana Bread with Coconut and Pineapple
Hawaiian Banana Bread is delicious served warm or at room temperature. You can slice it and enjoy it plain or spread a little butter on top. It also pairs well with a cup of coffee or tea. For a special treat, consider adding a scoop of vanilla ice cream on top!
How to Store Hawaiian Banana Bread with Coconut and Pineapple
To keep your Hawaiian Banana Bread fresh, store it in an airtight container at room temperature. It will stay good for up to three days. If you want to keep it longer, you can freeze it. Wrap the bread tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to three months.
Tips to Make Hawaiian Banana Bread with Coconut and Pineapple
- Make sure your bananas are very ripe to get the best flavor and sweetness.
- Don’t overmix the batter; mix just until the ingredients are combined to keep the bread nice and fluffy.
- For an extra tropical flavor, you can add chopped macadamia nuts or a sprinkle of cinnamon.
Variation
If you want to switch things up, you can try adding different mix-ins. Chopped walnuts or pecans can add a lovely crunch. You could also use a mix of fresh fruit or even swap the crushed pineapple for mango for a different taste.
FAQs
1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just thaw them completely and drain any excess liquid before mashing.
2. Can I make this banana bread vegan?
Absolutely! You can replace the egg with a flaxseed egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). You can also use coconut oil instead of butter.
3. How do I know when the banana bread is done baking?
The bread is ready when a toothpick inserted into the center comes out clean. If it comes out with wet batter, it needs more time in the oven.
